India > South Indian > Tamil Nadu

Chicken Chettinad Dosa Recipe

Ingredients with Measurements:
- 1 cup dosa batter
- 1 cup cooked and shredded chicken
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Oil for cooking

Special equipment needed:
- Dosa tawa or non-stick pan
- Spatula

Step-by-step instructions:

1. In a pan, dry roast mustard seeds, cumin seeds, fennel seeds, coriander seeds, and black peppercorns until fragrant. Grind them into a fine powder.
2. Heat oil in a pan and add chopped onions. Sauté until translucent.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft.
5. Add the ground spice powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add shredded chicken and mix until well coated with the spice mixture. Cook for 5-7 minutes.
7. Heat a dosa tawa or non-stick pan. Pour a ladleful of dosa batter and spread it in a circular motion to form a thin dosa.
8. Drizzle oil around the edges of the dosa and cook until the edges turn golden brown.
9. Spoon a generous amount of chicken chettinad mixture on one half of the dosa and fold the other half over it.
10. Cook for a minute on both sides until the dosa turns crispy and golden brown.
11. Repeat the process with the remaining batter and chicken chettinad mixture.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 15g
Carbohydrates: 25g
Fiber: 2g

Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Dosa batter can be substituted with crepe batter or pancake batter.

Variations:
- Add chopped green chilies for extra spice.
- Add chopped curry leaves for a more authentic flavor.
- Add grated coconut for a sweeter taste.

Tips and tricks:
- Use a non-stick pan or a well-seasoned dosa tawa to prevent the dosa from sticking.
- Spread the dosa batter thinly for a crispy dosa.
- Use a spatula to gently lift the dosa and flip it over to prevent it from tearing.
- Adjust the spice level according to your preference.

Storage instructions:
The chicken chettinad mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the chicken chettinad mixture in a pan over medium heat until heated through. Reheat the dosa in a pan over medium heat until crispy.

Presentation ideas:
Serve the chicken chettinad dosa hot with coconut chutney and sambar on the side. Garnish with chopped coriander leaves.

Garnishes:
Chopped coriander leaves

Pairings:
Coconut chutney, sambar

Suggested side dishes:
- Masala chai
- Raita
- Papadum

Troubleshooting advice:
- If the dosa is sticking to the pan, add more oil around the edges.
- If the dosa is tearing, spread the batter more thinly and use a spatula to gently lift and flip it over.

Food safety advice:
- Cook the chicken chettinad mixture until the chicken is fully cooked.
- Store the chicken chettinad mixture in the refrigerator at 40°F or below.

Food history:
Chicken chettinad is a popular South Indian dish from the Chettinad region of Tamil Nadu. It is known for its spicy and flavorful taste.

Flavor profiles:
Spicy, savory, aromatic

Serving suggestions:
Serve the chicken chettinad dosa hot with coconut chutney and sambar on the side.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic, Rich