Spiced Chicken And Oat Dosa Wraps Recipe

Indian cuisine · 523 calories

Spiced Chicken and Oat Dosa Wraps recipe

About this recipe

Start your day with Spiced Chicken and Oat Dosa Wraps—a creative twist on a classic Indian breakfast. These wraps combine the nutty goodness of oats with the savory flavors of spiced chicken and fresh vegetables, all rolled into crispy dosas. The tender chicken thighs are marinated with warming cinnamon and curry spices, then cooked to perfection in an air fryer. The mooli radish, carrots, and cucumber add a refreshing crunch, while coriander leaves brighten the dish with herbal notes. Easy to prepare in under 35 minutes, these wraps offer a hearty 33g of protein and are perfect for busy mornings or weekend brunches. They're dairy-free, flavorful, and sure to satisfy your cravings for a comforting yet nutritious meal!

Ingredients

  • NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
  • - Saffola Classic Masala Oats
  • - Jalpur Rice Flour
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Indian Spice Company Cinnamon
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 750 G Top-Op Table Salt Drums
  • 1 L Africa'S Pure Palm Cooking Oil 1L
  • 1 Bunch Coriander - Bunch
  • 250 Ml Trs Lemon Juice 250Ml
  • 100 G Jumbo Garlic 100g

Instructions

  1. 1. Chop the chicken thighs into bite-sized pieces and marinate with curry blend, cinnamon, and lemon juice for 10 minutes.
  2. 2. Heat 1 tbsp of palm oil in an air fryer-safe pan and cook the marinated chicken at 180°C for 10 minutes, stirring occasionally.
  3. 3. Meanwhile, grate the mooli radish and carrots, and thinly slice the cucumber for the filling.
  4. 4. In a mixing bowl, combine masala oats, rice flour, water, and salt to create a smooth batter for the dosa.
  5. 5. Preheat a flat pan and lightly grease it with 1 tbsp palm oil. Pour a ladle of batter, spreading it thinly to form a dosa.
  6. 6. Cook the dosa on medium heat until golden and crispy, flipping it to cook both sides evenly.
  7. 7. Remove the cooked dosas and repeat the process to make wraps for both servings.
  8. 8. Spread the grated radish, carrots, and sliced cucumber onto each dosa evenly.
  9. 9. Add the cooked chicken pieces on top of the vegetables, distributing them equally between the wraps.
  10. 10. Sprinkle chopped coriander leaves for added freshness and roll the dosas tightly into wraps.
  11. 11. Serve the Spiced Chicken and Oat Dosa Wraps warm with an optional squeeze of lemon juice.

How to make Spiced Chicken And Oat Dosa Wraps

  1. Marinate the chicken. Chop the chicken thighs into bite-sized pieces and marinate them with the curry blend, cinnamon and lemon juice for 10 minutes.
  2. Cook the chicken. Heat 1 tbsp of palm oil in an air fryer-safe pan and cook the marinated chicken at 180°C for 10 minutes, stirring occasionally, until cooked through. Meanwhile, grate the mooli and carrots and thinly slice the cucumber.
  3. Make the dosa batter. In a mixing bowl, combine the masala oats, rice flour, water and salt to make a smooth batter for the dosa.
  4. Cook the dosas. Grease a preheated flat pan with 1 tbsp palm oil, pour in a ladle of batter and spread it thinly. Cook on medium heat until golden and crispy on both sides, then repeat to make wraps for both servings.
  5. Fill, roll and serve. Spread the radish, carrots and cucumber over each dosa, top with the chicken and sprinkle with chopped coriander. Roll the dosas tightly and serve warm with an optional squeeze of lemon juice.

Frequently asked questions

How long do Spiced Chicken and Oat Dosa Wraps take to make?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the chicken in the air fryer while you make the oat dosas on the pan.
Are Spiced Chicken and Oat Dosa Wraps vegetarian?
No, they are filled with curry-spiced chicken thigh, so they are not vegetarian. The dosa itself is made from masala oats, rice flour, water and salt.
How do I get the oat dosa thin and crispy?
Keep the batter pourable, like single cream, and spread it quickly into a thin circle on a hot, lightly oiled pan. Cook on medium heat until golden before flipping so it firms up enough to roll.
Can I use chicken breast instead of thigh in the dosa wraps?
Yes, chicken breast works; cut it into the same bite-sized pieces and marinate as normal. Take care not to overcook it, as breast dries out faster than thigh.
What chutney goes with chicken dosa wraps?
A cooling mint and yoghurt chutney or a coconut chutney suits the spiced chicken well. A squeeze of lemon over the filling before rolling also brightens the radish and carrot.