Chicken Rava Dosa Recipe

Indian cuisine · 450 calories

Chicken Rava Dosa recipe

About this recipe

Chicken Rava Dosa is a delightful fusion of traditional South Indian flavors and succulent chicken filling. This crispy, golden dosa is made with a semolina and rice flour batter, infused with spices, and stuffed with a flavorful chicken masala. A perfect breakfast or brunch option for busy professionals looking for a wholesome yet quick meal.

Ingredients

  • 100 g Curry Leaves
  • 500 g Onion
  • medium Chilli Green Long
  • 500 g Chicken Whole
  • 500 g Suji
  • - Rice Flour
  • 200 ml Mustard Oil
  • 500 g Refined Flour
  • 100 g Yellow Mustard Seeds
  • 100 g Jeera
  • 200G Adrak Lasun Paste (200g)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 Grms Garam Masala Handmade Spices 50 Grms
  • 100 g Salt
  • 50 g Asafoetida Powder

Instructions

  1. 1. In a large mixing bowl, combine 1 cup semolina (rava), 1/2 cup rice flour, 1/4 cup all-purpose flour, 1/4 teaspoon cumin seeds, and a pinch of asafoetida. Add 2 1/2 cups of water gradually while whisking until you achieve a thin, smooth batter. Set aside to rest for 10 minutes.
  2. 2. Heat 2 tablespoons of oil in a pan over medium heat. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, and a few curry leaves. Allow them to splutter.
  3. 3. Add 1 finely chopped onion, 2 green chilies (finely chopped), and 1 teaspoon ginger-garlic paste to the pan. Sauté until the onions turn golden brown.
  4. 4. Add 250 grams of finely chopped boneless chicken to the pan. Cook for 6-7 minutes until the chicken is cooked through and tender.
  5. 5. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Mix well and cook for another 3 minutes. Turn off the heat and let the chicken masala cool slightly.
  6. 6. Heat a non-stick tawa (flat griddle) over medium heat. Lightly grease it with oil. Stir the batter and pour a ladleful onto the hot tawa. Spread it out in a circular motion to make a thin dosa.
  7. 7. Drizzle a few drops of oil around the edges of the dosa. Let it cook for 2-3 minutes until the edges start to lift and the dosa turns golden and crispy.
  8. 8. Place 2-3 tablespoons of the chicken masala filling in the center of the dosa. Fold the dosa over the filling and serve hot with coconut chutney and sambar.