This is a healthy and a wholesome dosa with some chicken stuffing. For a veggie version, paneer and / or some chopped veggies can also be used. It not only tastes delicious, but is also something out of the beaten track. It serves as a great option for a lunch box menu or can be had as a light dinner, apart from having as a breakfast.
Any leftover coconut chutney, pickle or grated cheese are other great options for the spread. As for the filling, grated carrots, beetroots or few mint leaves can also be included. Please find below a step by step guide to preparing this dish.
- dosa batter as required
- 1 cup cooked chicken for the stuffing
- 1 cup tomato chutney / sauce / idli karam podi mixed with some oil
- 1 cup sliced veggies (bell peppers, onion, bean sprouts, spring onions, coriander leaves, etc)
- oil to shallow fry
Heat 1 tsp. oil on a non-stick tawa / griddle. Sprinkle some water over it. Then wipe dry with a paper napkin. Drop one ladle of the dosa batter and spread it in a circular motion with the back of the ladle.
Cook on a low flame till almost done. Switch off the flame and then spread a tbsp. of the chutney over it.
Then neatly arrange 2 tbsp. of the cooked chicken, followed by the chopped and sliced veggies. Sprinkle some chaat masala or some idli podi over it and roll it up. Serve as a tea-time snack or as breakfast.
- 1 cup boiled & shredded chicken
- 1 onion, chopped
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1 tbsp. oil
Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Then add the boiled chicken and all the dry masalas and saute for 3-4 minutes on low flame till well combined.
The stuffing is ready for the dosa roll.
- 3-4 big ripe tomatoes, chopped'
- 2 onions, chopped
- 3-4 garlic cloves, chopped
- 1 dry red chilies, broken
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. red chili powder
- 2 tbsp. oil
Heat oil in a pan and temper with the mustard seeds, dry red chilly and curry leaves. After it stops spluttering, add the urad dal and saute till it changes colour.
Now add the onion and garlic and saute till light brown. Then add the tomatoes and all the dry masalas. Cook on a low flame till slightly thick. Tomato chutney is ready.
Spread the tomato chutney on the dosa.
The prepared chicken stuffing.
The stuffing ingredients.
Over the tomato chutney, layer the chicken stuffing, followed by the chopped veggies.