Hey guys, here is a mouth-watering ultra crisp Chicken & Veg dosa for a healthy complete meal. Try it and please don't forget to comment, like, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.
Though Dosa is a South Indian snack, it is popular all over the world which is available at every nook and corner of all major cities.
I am proud to announce that the masala dosa has made it to the list of '10 FOODS TO TRY BEFORE YOU DIE' compiled by a US newspaper.
Dosa can be prepared in so many different forms. I had some left over chicken tikka and I always have dosa batter in my refrigerator. So I thought why not make a dosa with chicken and the veggies that are lying in my kitchen. Guys, this makes a complete meal. The red chutney powder which I spread on the dosa is also stored in my refrigerator. I will post a recipe for it soon.
As shown in my video, the trick to make a crisp dosa is: 1) grind the dal into smooth paste but grind the rice little coarse. 2) add semolina ( rawa) to make it crisp 3) add poha to the rice while grinding 4) add Himalayan Pink salt (rock salt) non-iodized 5) add more chana dal (you can also add toor dal) 6) don't brush oil on non-stick pan (you can't spread the dosa) 7) Pan has to be hot first and then lower the temperature by sprinkling water and wiping it with linen so that you can spread the dosa evenly. 8) After spreading the dosa increase the flame to medium high and when the colour changes from white to cream, you can add butter, ghee, veggies, chicken, etc. 9) When the dosa turns crisp, the sides will lift automatically 10) After removing the dosa, every time, you have to cool the pan. 11) Don't add salt while grinding the rice and dals. Add it only when you are ready to prepare dosas. Hope my tips will help you guys to make perfect crispy dosas. I would love to have your comments after you try the dosas.
CRISPY CHICKEN & VEG DOSA RECIPE:
Rice & dals soaking & fermenting time: 5 + 8 hrs.
Prep time: 10 mins. Cook time: 30 mins.
Author: Curry for the Soul
Recipe Type: Dosas
Cuisine: Indian (South Indian)
2 cups Sona Masuri rice
1 tsp fenugreek seeds
1/2 cup urad dal
1/2 cup chana dal
1/2 cup thin poha
1 tbsp semolina (rawa)
1 tsp pink rock salt
1/2 tsp sugar
Ghee or butter to spread on dosa along with red chutney
red chutney to spread on dosa (as required)
1 capsicum, strips
1 carrot, grated
3-4 lettuce leaves, chopped
Some green spring onions
Left over chicken tikka (as required)
Tasty cheese to spread on dosa
Banana leaf (optional)
Water to soak and grind rice and dal
Wash rice thoroughly and soak with fenugreek seeds for 5 hours
Wash urad dal and chana dal and soak it for 3 hours
Drain and grind the dals with 1 cup water to a fine paste
Drain the rice-fenugreek seeds and grind along with 1/2 cup poha coarsely
Mix both the batters well
Cover and place in a warm place for 8 hours for fermenting. In cold countries, you can heat the oven for 1 minute, switch off and then place the vessel in the warm oven until the batter doubles in size
Mix the fermented batter to remove the air bubbles.
Now remove the desired amount of batter and add 1 tbsp semolina (rawa), 1 tsp salt, 1/2 tsp sugar and mix well
Heat a non-stick pan and sprinkle some water and wipe the pan with linen to cool the pan
Now take 1 ladleful of batter, pour it in the centre of the pan and rotate it in a circular motion
Increase the heat to medium high and when the dosa changes colour from white to cream, add 1 tbsp butter or ghee on the dosa
Next, add 1 tbsp red chutney powder on the butter and when the butter melts, mix both and spread it all round the dosa
Keep the flame low and add capsicum, carrot, spring onion, lettuce leaves, chicken tikka and tasty cheese as shown in the video
By now the dosa would have turned golden brown and crisp and the sides will lift automatically
Fold the dosa and serve hot dosa.
This is a complete meal and I don't think you need any sambar or chutney with this.
Enjoy & share the Chicken & Veg dosa and let me have your comments on this.