Fiery and fragrant, this classic Andhra appetizer features crispy fried chicken tossed in a spicy green chili and yogurt sauce. The intense heat from Guntur chilies is beautifully balanced with tangy yogurt and aromatic curry leaves, making it an irresistible and iconic starter.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
393cal
33gprotein
20gcarbs
Ingredients
500 g Boneless Chicken (cut into 1-inch bite-sized pieces, preferably thigh meat)
Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Tangy Andhra Chilli Chicken with crispy Dosa. A protein-packed, energy-giving meal!
This south_indian dish is perfect for lunch. With 825.4100000000001 calories and 45.44g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
1 tbsp
Rice Flour
(for extra crispiness)
2 cup Oil (for deep frying)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
8 pcs Green Chilies (slit lengthwise, use Guntur chilies for authentic heat)
15 pcs Curry Leaves (fresh)
1 pcs Onion (medium, thinly sliced)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, 3 tbsp of curd, turmeric powder, Kashmiri red chili powder, garam masala, lemon juice, and 1 tsp of salt.
Mix thoroughly to ensure the chicken is well-coated.
Add the corn flour and rice flour, and mix again until each piece is evenly coated in a thick batter.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2
Fry the Chicken
Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Tempering (Tadka)
In a separate large pan or wok, heat 2 tbsp of oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the cumin seeds, slit green chilies, and fresh curry leaves. Sauté for about 45 seconds until the chilies blister slightly and the leaves turn crisp and fragrant.
Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent.
4
Combine and Finish the Dish
Reduce the heat to the lowest setting. Add the 2 tbsp of whisked curd and 0.25 tsp of salt. Stir continuously and vigorously for 1 minute to prevent curdling and form a light, creamy sauce.
Immediately add the fried chicken pieces to the pan.
Increase the heat to medium-high and toss everything together for 1-2 minutes, ensuring each piece of chicken is well-coated with the spicy tempering.
Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final toss.
5
Serve
Serve the Andhra Chilli Chicken immediately while it's hot and crispy as a perfect appetizer or a side dish with rice and sambar.
Servings4
Serving size: 1 serving
432cal
13gprotein
75gcarbs
8gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)
Instructions
1
Soak the Rice and Lentils (6 hours)
In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4
Cook the Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with oil using a paper towel or half an onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5
Serve Immediately
Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.
