Name: Dosa
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
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.)

Popularity

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Homestyle chicken curry with crispy dosa – an energy-giving combo that warms your soul!

Nutrition per Serving

774

Calories

39g

Protein

89g

Carbs

29g

Fat

Recipes in this Meal

1. Chicken Curry

Tender chicken pieces simmered in a fragrant, savory onion-tomato gravy. This classic North Indian dish is spiced to perfection and makes a comforting meal with rice or naan, ready in under an hour.

Prep20 min

Cook35 min

Servings4

Serving size: 1 serving

342cal

26gprotein

14gcarbs

21g

Ingredients

500 g chicken (bone-in, curry cut pieces)
0.25 cup yogurt (plain, whisked)
1 inch ginger (peeled and grated)
6 pcs garlic (cloves, minced)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
0.5 tsp salt
3 tbsp sunflower oil
1 pcs bay leaf
1 inch

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2. Dosa

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.

Prep30 min

Cook25 min

Soak360 min

Ferment480 min

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About Chicken Curry with Dosa

Homestyle chicken curry with crispy dosa – an energy-giving combo that warms your soul!

This indian dish is perfect for breakfast. With 773.88 calories and 38.92g of protein per serving, it's a nutritious choice for your meal plan.

fat

cinnamon stick

3 pcs cloves

2 pcs green cardamom (slightly crushed)

2 pcs onion (medium, finely chopped)

3 pcs tomato (medium, ripe, pureed)

1.5 tsp coriander powder

1 tsp cumin powder

1.5 cup water (hot)

1 tsp garam masala

1 tbsp kasuri methi

2 tbsp coriander leaves (chopped, for garnish)

Instructions

1
Marinate the chicken
- In a bowl, combine the chicken pieces, yogurt, half of the ginger and garlic, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.25 tsp salt.
- Mix well to coat the chicken evenly.
- Cover and let it marinate for at least 20 minutes at room temperature.
2
Build the aromatic base
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
- Add the chopped onions and cook for 8-10 minutes, stirring often, until they turn deep golden brown.
- Add the remaining ginger and garlic. Sauté for 1 minute until the raw smell is gone.
3
Prepare the gravy
- Stir in the fresh tomato puree and cook for 5-7 minutes until the mixture thickens and oil begins to separate from the sides.
- Reduce the heat to low. Add the powdered spices: remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and the remaining 0.25 tsp salt.
- Stir for 30-40 seconds until the spices are fragrant.
4
Cook the chicken
- Add the marinated chicken and all the marinade to the pan.
- Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned.
- Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan.
5
Simmer and finish
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the chicken is tender and cooked through. The internal temperature should be 165°F (74°C).
- Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala.
- Stir gently, cover, and let it rest for 5 minutes for the flavors to meld.
- Garnish with fresh coriander leaves and serve hot.

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.

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Ferment the Batter (8-12 hours)

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.

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.

Serve Immediately

Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.