A fiery and aromatic dry chicken dish from Andhra Pradesh, where tender chicken pieces are stir-fried with a freshly ground spice blend, curry leaves, and green chilies. It's a perfect spicy appetizer or side dish.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
465cal
32gprotein
16gcarbs
Ingredients
600 g Chicken Thighs (Boneless and skinless, cut into 1.5-inch pieces)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Use a hot variety like Guntur for authenticity)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Seeds (For the fresh masala powder)
1 tsp Cumin Seeds (For the fresh masala powder)
1 tsp Black Peppercorns (For the fresh masala powder)
A quintessential South Indian classic, this Ghee Dosa is a thin, crispy crepe made from a fermented rice and lentil batter. Cooked to a perfect golden-brown with generous amounts of aromatic ghee, its rich, buttery flavor and delightful crunch make it an all-time favorite for any meal of the day. Note: This recipe requires 12-18 hours of soaking and fermentation time.
Crispy Andhra Chicken Fry with Ghee Dosa – perfectly spiced and an energy-giving delight!
This indian dish is perfect for breakfast. With 1110.49 calories and 43.71g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
4 pcs Cloves (For the fresh masala powder)
1 inch Cinnamon Stick (For the fresh masala powder)
7 pcs Dried Red Chilies (Preferably Guntur chilies, adjust for spice preference)
4 tbsp Vegetable Oil (Sesame or groundnut oil can also be used)
2 pcs Onion (Medium-sized, thinly sliced)
4 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (Fresh leaves)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Fresh Fry Masala
Place a small, dry pan over low-medium heat.
Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies.
Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Be careful not to burn them.
Remove the spices from the pan and let them cool down completely.
Once cooled, grind them into a coarse powder using a spice grinder or blender. Set this fresh masala aside.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt.
Mix thoroughly with your hands to ensure the chicken is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for up to 4 hours.
3
Sauté and Cook the Chicken
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the sliced onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the marinated chicken to the pan, spreading it in a single layer. Avoid overcrowding; cook in batches if necessary.
Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and most of its moisture has evaporated. The pieces should start to brown and fry in the released oils.
4
Add Masala and Finish the Fry
Add the slit green chilies and fresh curry leaves to the pan. Sauté for 1 minute until the curry leaves turn crisp and fragrant.
Sprinkle the freshly ground fry masala powder over the chicken.
Mix well, ensuring all chicken pieces are evenly coated with the spice blend.
Continue to stir-fry on medium-high heat for another 3-5 minutes until the raw smell of the masala is gone and the chicken is well-roasted and dry.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot as an appetizer or as a side dish with steamed rice and sambar or rasam.
Ferment
480 min
Servings4
Serving size: 1 serving
645cal
12gprotein
72gcarbs
34gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice works best for fermentation and texture)
0.5 cup Urad Dal (Skinned and split black gram lentils)
0.25 cup Thick Poha (Flattened rice, adds softness and aids fermentation)
1 tsp Fenugreek Seeds (Also known as Methi Dana)
1 tsp Non-Iodized Salt (Or to taste; non-iodized salt is better for fermentation)
8 tbsp Ghee (About 1 tbsp per dosa, adjust to preference)
2 tbsp Sesame Oil (For greasing the griddle)
3 cup Water (Approximately, for soaking and grinding)
Instructions
1
Soak the Rice and Lentils (4-6 hours)
In a large bowl, rinse the idli rice and fenugreek seeds together 3-4 times until the water runs clear. Add fresh water to cover them by at least 2 inches and set aside to soak for 4 to 6 hours.
In a separate medium bowl, rinse the urad dal thoroughly until the water is clear. Add fresh water and let it soak for 4 to 6 hours.
About 30 minutes before you plan to grind, rinse the poha and soak it in just enough water to cover it completely.
2
Grind the Batter (25-30 minutes)
Drain the soaked urad dal. Transfer it to a wet grinder or a high-speed blender. Grind to a very smooth, light, and fluffy batter, adding about 1 cup of cold water gradually. The batter should be airy and voluminous. Transfer this to a large, deep pot.
Next, drain the soaked rice, fenugreek seeds, and poha. Add them to the same grinder. Grind to a smooth, yet slightly fine granular texture (like fine rava/semolina). Add about 1 to 1.5 cups of water as needed to facilitate grinding.
Pour the ground rice mixture into the pot with the urad dal batter. Add the non-iodized salt. Using your clean hands, mix both batters together in a circular motion for 2-3 minutes. This aerates the batter and helps kick-start fermentation.
3
Ferment the Batter (8-12 hours)
Cover the pot with a lid, leaving a small gap for air to escape. Place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight. A turned-off oven with the light on is an ideal spot.
The batter is perfectly fermented when it has risen significantly, looks bubbly and porous, and has a pleasant, tangy aroma. Do not over-ferment, as it will become too sour.
After fermentation, gently stir the batter just once or twice. Do not whisk vigorously, as this will deflate the air pockets. The consistency should be smooth and pourable. If it's too thick, add a few tablespoons of water to adjust.
4
Cook the Ghee Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) on medium-high heat. To test the temperature, sprinkle a few drops of water; they should sizzle and evaporate instantly.
Lightly grease the tawa with sesame oil using a paper towel or half an onion. This seasons the pan and prevents sticking.
Pour a ladleful of batter (about ¼ cup) onto the center of the hot tawa. Immediately, using the back of the ladle, spread the batter in a continuous spiral motion from the center outwards to form a thin, even circle of about 8-10 inches in diameter.
Drizzle 1 tablespoon of ghee evenly over the surface of the dosa and around its edges.
Cook for about 2 minutes, or until the bottom turns a crisp golden-brown and the edges begin to lift off the tawa. The top surface will appear cooked and set.
Fold the dosa in half or roll it into a cylinder. Serve immediately with sambar and your favorite chutneys.
