• Bangalore Chicken Dosa


    For Batter

    Raw rice (Idly rice)  500 gm
    Black gram 175 gm
    Fenugreek seeds 1/2 tsp
    Salt  to taste
    Oil for frying

    For Stuffing

    Minced Chicken  200 gms
    Fresh green peas 50 gms
    Onion finely chopped 2 nos
    Tomato finely chopped 2 nos
    Ginger garlic paste 2 tsp
    Garam Masala Powder 1 tsp
    Chilli powder 2 tsp
    Coriander powder 1 tsp
    Fennel 1/4 tsp
    Turmeric powder 1/4 tsp
    Curry leaves  a few
    Salt  to taste
    Oil  1 tbsp



    1. Wash rice and black gram. Soak both rice and black gram and fenugreek seeds seperately for atleast 2 hours.
    2. Grind black gram along with fenugreek seeds in a wet grinder in to a fine paste by adding water in between when it thickens. It will take atleast 30 to 45 mins for grinding into a smooth paste. Transfer into a big vessel.
    3. Now grind raw rice into a paste but not too smooth as black gram. Takes 15 minutes to grind. Add salt before 5 minutes.
    4. Now mix both the batters into the same big vessel.
    5. Allow batter to ferment atleast for 12 hours.
    6. Cut Paneer into small triangles and keep aside.
    7. Wash minced chicken in cold water. Add some salt, 1 teaspoon ginger garlic paste and keep aside.
    8. Heat oil in a thick bottomed kadai. Add fennel, chopped onions, ginger garlic paste and fry in a medium fire till the raw smell goes off.
    9. Add chopped tomato, curry leaves and salt. Fry in a slow fire till the tomatoes get smashed well.
    10. Add the minced chicken and continue frying in a slow fire.
    11. Once the minced chicken is half cooked, add fresh green peas, chilli powder, garam masala powder, turmeric powder and coriander powder.Add required amount of water.
    12. Remove from heat once the chicken is tender and oil comes out separately.
    13. Heat a dosa tava (cast iron tava) and brush it lightly with oil. When hot, pour a ladel full of batter, spread using a circular motion to make a thick dosa.
    14. Put required spicy chicken kheema stuffing  on the top and press it slightly so half of kheema goes inside batter. 
    15. Pour oil on the edges and cook on both sides in a slow fire. Remove once kheema is cooked well.
    16. Serve hot with mutton curry.