Do you know the recipe for chicken dosa (south indian dish)?

Answer 1

Ingredients:-

For the stuffing:
-Ground mutton or chicken – 200 gm
-Ginger garlic paste - 4 tsp
-Garam masala paste - 4 tsp
-Chilly powder - 4 tsp
-Onion(finely chopped) – ½
-Turmeric powder - 1 tsp
-Cloves(Grambu) – 3 nos
-Cinnamon(Karugapatta) – 3 pieces
-Cardamom(Elakka) – 3 nos
-Coriander powder - 2 tsp
-Coriander leaves

For dosas:
-All purpose flour(Maida) – ½ cup
-Salt – As reqd
-Baking powder – A pinch
-Salt – As reqd

For the coating:
-Eggs – 3 nos
-Ghee - 10 tsp

Method:-

For making the stuffing:
1)Heat some oil in the pan.
2)Add the ginger-garlic paste along with the onions and fry them until the ginger & garlic paste is well cooked and the onions are golden brown.
3)Add mutton(ground) and fry them a bit. Lower the flame and close the pan with a lid.
4)Allow the mutton to cook slowly for 30 - 35 min with 1 cup of water.
5)Add rest of the ingredients.
6)When the mutton is well cooked, remove the lid and fry them in the pan for a while until the water evaporates. The mutton should be dry and coated with the masala only.
7)Add the coriander leaves.

For making the Dosas:
1)Mix together maida, milk, a pinch of baking soda and salt.
2)Pour one ladle of the batter on a dosa tawa and spread it very thinly.
3)Pour 1 tsp of oil and close with a lid. Take them out when they are white on both sides.
4)Repeat the process depending upon the number of dosas.

For making mutton dosas:
1)Heat the dosa tawa.
2)Add the cooked mutton masala in the middle of a dosa.
3)Dip it in the beaten egg mixture.
4)Place it on the dosa tawa, apply little ghee or butter, turn them over for a couple of times until the outer egg mixture is cooked.

ENJOY!!

Answer 2

The dosa (alternate spellings) is a savoury South Indian crêpe. Phonetically speaking, the word is more accurately spelled dose ("do-say) or dosai; however, the transcription dosa is now so prevalent that it has been widely accepted by the restaurant industry. This snack, low in fat and high in carbohydrates and proteins, is a typical South Indian breakfast item.

Preparation:

Regular dosa batter is made from lentils and rice blended with water and left to ferment overnight. (The same batter, slightly modified, can be used to make idlis.) The lentils and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

The batter is then ladled in small amounts onto a flat, preheated pan, where it is allowed to spread out into a circular shape and is fried with edible oil or ghee until golden brown. The dosa is then neatly folded in half and served.

Serving methods:

Though considered a breakfast dish, dosas are also eaten at other times of day.

The dosa is typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:

*sambar
*"wet" chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dhal, green chilies, and mint or cilantro.
*"dry" chutney powder of spices and desiccated coconut
*Indian pickle
*milagai podi, a dry spice mixture (the simplest, most traditional dosa side dish)
*chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu)

http://en.wikipedia.org/wiki/Dosa

Buon appetite! :)

Answer 3

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup urad dal
1 cup long-grain rice
3/4 teaspoon salt
3/4 teaspoon ground cumin seeds
1/2 cup vegetable oil -- (about)


Preparation:
Dosas, plain or stuffed, may be served at breakfast, lunch, brunch, or as a snack. In South India, they are often accompanied by glasses of buttermilk or cups of steaming hot, sweet, milky coffee. Dosas may also be served as any Indian bread might be, with an assortment of vegetables and relishes. Please read the notes on Indian pancakes, especially the part that deals with cooking the pancakes, before making these dosas. Since the dal and rice must be soaked 8 hours and paste must ferment almost a day, plan ahead. Pick over the urad dal, wash, drain, and then soak in 2 cups water for 8 hours. Wash the rice well, drain, and then soak in 3 cups water for 8 hours. Drain the dal. Put it in the container of a food processor (with the metal blade in place) or a blender. Run the machine for 2 minutes, pushing down the dal with a rubber spatula every now and then. Now add 2 tbl water and let the machine run another minute. Add another 2 tbsp water and let the machine run another minute. Keep doing this until you have added 3/4 cup water. The dal should be very well ground, light and fluffy. Put this paste into a bowl. Drain the rice. Put it into the container of the food processor or blender. Process the rice just the way you did the dal, until you have added 3/4 cup water and the rice is reduced to very fine, semolinalike grains. Pour this rice paste over the dal paste. Mix. Cover, and leave to ferment in a warm place for 16 to 20 hours. See that you have everything ready for dosa-making. Not far from your 8-inch, nonstick skillet should be your oil (take it out in a cup), a teaspoon, a rounded soupspoon, your bowl of batter, a 1/2-cup measuring cup, and a plastic spatula. Also have a plate beside you on which you can put the dosas as they cook. If you like, this plate may be kept in a warming oven. The batter should by now have a frothy, fermented look. Add the salt and cumin to it and stir. Heat 1 1/2 tsp oil in the nonstick skillet over a medium-low flame. Remove 1/2 cup of the batter and pour it into the middle of the skillet. Let it sit there for 3 to 4 seconds. Place the rounded bottom of the soupspoon very lightly into the center of the batter. Using a slow, gentle, and continuous spiral motion, spread the batter outward with the back of the soupspoon until you have a pancake that is about 7 inches in diameter. Dribble 1/2 tsp oil over the pancake and another 1/2 just around its edges. Using a plastic spatula, spread out the oil on top of the pancake and also smooth out any lumps or ridges. Cover the skillet. Cook for about 1 1/2 to 2 minutes on the first side or until the dosa turns a nice, reddish-brown color. Lower your heat if necessary. Turn the dosa over and cook, uncovered, for another minute, or until the second side develops reddish spots. Put the cooked dosa on a warm plate. Stir the batter and make another dosa, just as you made the first. Make all dosas this way. Serve with the first side cooked up, accompanied by South Indian Coconut Chutney. To make stuffed dosas or Masala Dosa (as they are called in India): Make a recipe of Potatoes and Onions first. This dish may even be made a day ahead of time and then reheated. Now make the dosas. Lay out each dosa on an individual plate, with its "good" side-the side that was cooked first-down. Spread 3 to 4 tablespoons of the heated potato stuffing over half the dosa. Fold the dosa over to form a capital "D". Once the dosa is stuffed, it should be served immediately. Makes 8 pancakes

Answer 4

make a dosa stuff with chicken

Answer 5

3parts of rice flour to one part od urud dal(split lentils) add sugar and salt just a pinch...blend it to a fine batter keep aside...to fement..

for ur stuffing.. dice chincken bone less, saute onions,with mustard seeds turmeric , green chilli add in ur diced chiken cook till tender...

pour a scoop of batter on a non stick pan make it like a crepe stuff in ur chicken apparel.

Answer 6

Here is a couple different ones to try, good luck.

http://www.recipezaar.com/10035
http://www.indian-cooking-recipe.com/butter-chicken-recipe.html
http://www.pachakam.com/recipe.asp?id=741

Answer 7

http://www.bawarchi.com/contribution/contrib4866.html

Answer 8

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http://www.kuttyjapan.com/tamilrecipes/recipe_detail.aspx?id=551