Chicken Dosa Recipe – Authentic Indian Rice & Coconut Crepe

Last Updated on 2 months by Neha Deshmukh

Chicken Dosa Recipe – Authentic Indian Rice & Coconut Crepe

Hey everyone! If you’re anything like me, you love a good dosa. Crispy, savory, and endlessly versatile – it’s a staple in so many Indian homes (and increasingly, in mine!). But today, we’re taking things up a notch with a Chicken Dosa. Trust me, this isn’t your average dosa; it’s a flavour explosion! I first made this for a family get-together and it was an instant hit – everyone wanted the recipe!

Why You’ll Love This Recipe

This Chicken Dosa recipe combines the comforting familiarity of a classic South Indian crepe with a deliciously spiced chicken filling. It’s a fantastic way to enjoy a protein-packed meal that’s both satisfying and exciting. Plus, it’s surprisingly easy to make, even if you’ve never attempted dosa before. It’s perfect for a weekend brunch, a light dinner, or even a special occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• ¾ cup Rice
• ½ cup Coconut, grated
• 2 Eggs
• 1 tbsp Yeast
• 1 tbsp Sugar
• Salt to taste
• 1 cup boneless Chicken, cooked and shredded
• 1 tbsp Red chili powder
• ½ tbsp Coriander powder
• 1 tbsp Turmeric powder
• 1 tbsp Garam Masala Powder
• 1 tbsp Fennel Powder
• Salt to taste
• 1 big Onion, chopped
• 1 tbsp Ginger and Garlic paste
• 2 Green Chilies, chopped

Ingredient Notes

Let’s talk ingredients! The foundation of a good dosa is, of course, the rice and coconut. I prefer using a short-grain rice for a slightly softer dosa, but you can experiment with different varieties. The coconut adds a lovely sweetness and aroma – fresh is best, but unsweetened desiccated coconut works in a pinch.

Now, for the chicken marinade. The blend of chili, coriander, turmeric, garam masala, and fennel is what gives it that authentic Indian flavour. Feel free to adjust the chili powder to your spice preference – some regions in India prefer a milder flavour, while others like to turn up the heat! I usually add a little extra fennel; it just adds a lovely warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice in water for about an hour. This softens the grains and makes grinding easier. Drain the rice well.
2. Next, grind the soaked rice with the coconut and eggs until you have a smooth batter. A good blender or food processor is your friend here!
3. Now, add the yeast, sugar, and salt to the batter. Give it a good mix and let it ferment for 2-3 hours. This is crucial for that light and airy texture. You’ll notice it will bubble and increase in volume.
4. While the batter is fermenting, let’s prepare the chicken. Marinate the chicken with red chili powder, coriander powder, turmeric powder, garam masala powder, fennel powder, and salt.
5. Pressure cook the marinated chicken with a little water until it’s tender. Once cooked, shred the chicken and set aside.
6. Heat a little oil in a pan and sauté the chopped onion, green chilies, and ginger-garlic paste until fragrant. Add the shredded chicken and mix well. Keep this aside.
7. Now, heat a non-stick pan over medium-low heat. Grease it lightly with oil. Pour a ladleful of batter onto the pan and spread it into a thin circle.
8. Cover the pan and cook for about 10 minutes, or until the dosa is set and golden brown on the bottom.
9. Spread the chicken mixture evenly over the cooked dosa. Cover the pan for another minute to warm the chicken through.
10. Pour another layer of batter over the chicken, covering it completely. Cover and cook for another 10-15 minutes, until the second layer is also set. If it’s sticking, you can carefully flip it!
11. Finally, transfer the Chicken Dosa to a plate by inverting the pan. Slice and serve warm!

Expert Tips

• Fermentation is key: Don’t rush the fermentation process! It’s what gives the dosa its signature texture.
• Non-stick pan is a must: Trust me, you’ll thank me later.
• Low and slow: Cooking the dosa on low heat ensures it cooks through evenly without burning.
• Greasing the pan: A light greasing of oil prevents sticking and helps achieve that golden-brown colour.

Variations

• Vegan Adaptation: Swap the eggs for a plant-based egg replacer (like flax eggs) and simply omit the chicken for a delicious vegan dosa!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of chili powder to suit your taste. For a mild dosa, use ½ tsp. For medium, stick to 1 tbsp. And for spicy, go ahead and add 1 ½ – 2 tbsp!
• Festival Adaptations: This Chicken Dosa is perfect for a brunch spread during festivals or a light yet satisfying dinner any night of the week.

Serving Suggestions

Serve your Chicken Dosa with:

• Coconut Chutney
• Sambar (a lentil-based vegetable stew)
• A dollop of yogurt
• A sprinkle of fresh coriander leaves

Storage Instructions

Leftover Chicken Dosa can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. The batter can also be stored in the fridge for up to 3 days, but it may need a little extra mixing before use.

FAQs

1. What type of rice is best for making dosa batter?

Short-grain rice like parboiled rice or dosa rice is ideal. It gives the dosa a softer texture.

2. Can I make the dosa batter ahead of time? How long will it keep?

Yes, you can! The batter can be made a day in advance and stored in the refrigerator. It will keep for up to 3 days.

3. What is the best way to prevent the dosa from sticking to the pan?

Use a good quality non-stick pan, grease it lightly with oil, and cook on medium-low heat.

4. Can I use a different protein instead of chicken for this dosa?

Absolutely! You can use shredded lamb, beef, or even paneer (Indian cheese) instead of chicken.

5. What are some traditional accompaniments to serve with Chicken Dosa?

Coconut chutney and sambar are the classic accompaniments. Yogurt and a sprinkle of coriander leaves also add a lovely touch.