Chicken Stuffed Oats Dosa

          
          How about some non-veg. Dosa? Then try this healthy Oats and Whole Lentils Dosa, stuffed with some chicken. Tried it for the first time and it was really very yummy. It can be a great party recipe. Kids will especially love them. Relish it with your usual coconut chutney and sambar for a sumptuous breakfast. So check out the step by step pictorial recipe to prepare it.

Dosa - (Makes 5-6 dosas)

• 1 cup oats, dry roasted
• 1/4 cup whole moong dal (green gram lentil) 
• 1/4 cup whole urad dal (black gram lentil)
• 1 tbsp. chana dal
• 1/4 tsp. fenugreek seeds
• salt to taste

Chicken Stuffing - 

• 1 cup chicken, boiled & shredded
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1-2 onion, chopped
• 1 tsp. ginger-garlic, grated
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes or to taste
• 1 tsp. sambar powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• oil to shallow fry the dosa
• coconut chutney & sambar to serve

          Soak the lentils and fenugreek seeds in sufficient water overnight. Grind with required quantity of water into a smooth paste. Mix with the oats, salt and some water into a batter. Keep aside for an hour. Add some more water if needed.

          For the stuffing - Heat 1 tbsp. oil in a pan and temper with cumin seeds. Sauté for a few seconds. Add the onion, ginger-garlic, green chilies and curry leaves. Sauté till light brown.

          Add the boiled chicken ad all the dry spices. Stir fry for 1-2 minutes. Switch off the flame. Add the coriander leaves and lime juice. Toss well and keep aside.

          Heat a non-stick tawa and brush with some oil. Pour a ladleful of the dosa batter and spread it into a circle. Drizzle some oil around the edges. 

          Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a plate. Make similar dosas with the remaining batter. 

          To assemble - Take one dosa and spread some of the chicken stuffing in the centre, lengthwise. Roll it and slice into half. Serve with sambar and coconut chutney.

                    Heat a non-stick pan & brush with some oil. Pour a ladleful of dosa batter 
                    & spread it into a circle. Drizzle some oil around the edges. 

                    Cook on a low flame till one side is done, before flipping it over to cook 
                    other side. Transfer to a plate. Make similar dosas with remaining batter. 

                   To assemble - Take one dosa & spread some chicken stuffing in the centre,                                        lengthwise. Roll it & slice into half. Serve with sambar & coconut chutney.

                               Roll it and slice into half. 

                               Serve with sambar and coconut chutney.

Stuffed Dosa Roll (South Indian Style)

          This is a healthy and a wholesome dosa with some chicken stuffing. For a veggie version, paneer or some chopped veggies can also be used. It not only tastes yummy, but is also something out of the beaten track. It serves as a great option for a lunch box meal 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. So check out the step by step pictorial recipe to prepare 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.





2.  Chicken stuffing--

• 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.  Tomato Chutney--

• 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 sauté till it changes colour.

          Now add the onion and garlic and sauté 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 prepared tomato chutney.

       

                                 The stuffing ingredients. 

                      Over the tomato chutney,  layer the chicken stuffing, followed by the                                                  chopped veggies.

                                  Stuffed Dosa Roll is ready to be served.