Kozhikari/chicken dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight. Grind them into a smooth batter and let it ferment for 8-10 hours.
• STEP 2.Heat a dosa tawa or non-stick pan and pour a ladleful of batter. Spread it in a circular motion to form a thin dosa.
• STEP 3.Cook the dosa on medium heat until it turns golden brown and crispy. Flip it over and cook the other side as well.
• STEP 4.To make the chicken filling, heat oil in a pan and saut茅 onions, ginger, and garlic until golden brown.
• STEP 5.Add chicken pieces and cook until they are no longer pink. Add turmeric, red chili powder, coriander powder, and salt.
• STEP 6.Cook the chicken until it is tender and the masala is well-cooked. Add chopped coriander leaves for garnish.
• STEP 7.To serve, place a spoonful of chicken filling on one half of the dosa. Fold the other half over the filling and serve hot.
• STEP 8.Serve the Kozhikari Dosa with coconut chutney or sambar for a complete meal.

Cooking Tips

• Make sure to spread the dosa batter thin to get a crispy texture.
• You can add chopped green chilies or curry leaves to the chicken filling for extra flavor.
• Serve the dosa immediately after filling it with the chicken to maintain its crispiness.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa in a pan or microwave before serving.
• Store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days.