Kozhi Dosa - Chicken Stuffed Pancakes - cooking recipe

Ingredients

For the batter
1 cup black gram dal (urad)
1 1/2 cups boiled rice
1 1/2 cups broken basmati rice
1/4 cup bengal gram dal (chana dal)
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon asafoetida powder (hing)
1 teaspoon garlic paste
For the filling
1/2 kg boneless chicken, shredded
2 tablespoons mustard oil
1 teaspoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon anise seed, coarsely ground (saunf)
1/4 teaspoon asafoetida powder (hing)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon salt
1/2 teaspoon turmeric powder
coconut oil, for frying

Preparation

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.