Kozhi Dosa Chicken Stuffed Pancakes Recipes

KOZHI DOSA - CHICKEN STUFFED PANCAKES

Steps:

• To prepare the batter: Soak the dals, the broken rice and the boiled rice overnight in plenty of water.
• Drain and grind to a slightly grainy consistency in a food processor.
• Add the remaining ingredients and enough water.
• Whisk to achieve a thick and fluffy mixture.
• Set aside for 8 hours to ferment.
• To prepare the filling: Heat the mustard oil till smoking point.
• Lower heat, add the ginger-garlic paste and saute for a minute.
• Add the mustard seeds, aniseed and asafoetida.
• Saute.
• Add the chicken and remaining ingredients.
• Cook till the chicken is done.
• To prepare the dosas: Heat the coconut oil on a tawa (flat griddle).
• Use one ladle of batter to make a thin dosa.
• Fry till the base is golden brown.
• Spoon some of the filling into the centre.
• Fold and serve immediately.
• Repeat with the rest of the batter and chicken filling.
• Serve hot.

DOSAS (INDIAN-STYLE PANCAKES)

Steps:

• Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
• To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.