Stuffed Dosa Roll

Name: Stuffed Dosa Roll
Cuisine: Indian
Ingredients: . dosa batter as required; 1 cup cooked chicken for the stuffing; 1 cup tomato chutney / sauce / idli karam podi mixed with some oil; 1 cup sliced veggies (bell peppers, onion, bean sprouts, spring onions, coriander leaves, etc); oil to shallow fry; . Chicken stuffing--; 1 cup boiled & shredded chicken; 1 onion, chopped; 1 tsp. ginger, chopped; 1 tsp. garlic, chopped; 1-2 green chilies, chopped; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. garam masala powder; 1 tbsp. oil; . Tomato Chutney--; 3-4 big ripe tomatoes, chopped'; 2 onions, chopped; 3-4 garlic cloves, chopped; 1 dry red chilies, broken; 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1 tsp. urad dal (split black gram); to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1 tsp. red chilli powder; 2 tbsp. oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Stuffed Delights - This is a healthy and a wholesome dosa with some chicken stuffing. For a veggie version, paneer and / or some chopped veggies can also be used. It not only tastes delicious, but is also something out of the beaten track. It serves as a great option for a lunch box menu or can be had as a light dinner, apart from having as a breakfast. Any leftover coconut chutney, pickle or grated cheese are other great options for the spread. As for the filling, grated carrots, beetroots or few mint leaves can also be included.

Bethica Das @kitchen_flavours

Saved

Ingredients

. dosa batter as required
1 cupcooked chicken for the stuffing
1 cuptomato chutney / sauce / idli karam podi mixed with some oil
1 cupsliced veggies (bell peppers, onion, bean sprouts, spring onions, coriander leaves, etc)
oil to shallow fry
. Chicken stuffing--
1 cupboiled & shredded chicken
1onion, chopped
1 tsp.ginger, chopped
1 tsp.garlic, chopped
1-2green chilies, chopped
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.garam masala powder
1 tbsp.oil
. Tomato Chutney--
3-4big ripe tomatoes, chopped'
2onions, chopped
3-4garlic cloves, chopped
1dry red chilies, broken
1/2 tsp.mustard seeds
1 sprigcurry leaves
1 tsp.urad dal (split black gram)
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1 tsp.red chilli powder
2 tbsp.oil

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Steps

1

Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Then add the boiled chicken and all the dry masalas and saute for 3-4 minutes on low flame till well combined. The stuffing is ready for the dosa roll.
2

Heat oil in a pan and temper with the mustard seeds, dry red chilli and curry leaves. After it stops spluttering, add the urad dal and saute till it changes colour.
3

Now add the onion and garlic and saute till light brown. Then add the tomatoes and all the dry masalas. Cook on a low flame till slightly thick. Tomato chutney is ready.
4

Heat 1 tsp. oil on a non-stick tawa / griddle. Sprinkle some water over it. Then wipe dry with a paper napkin. Drop one ladle of the dosa batter and spread it in a circular motion with the back of the laddle.
5

Cook on a low flame till almost done. Switch off the flame and then spread a tbsp. of the chutney over it.
6

Then neatly arrange 2 tbsp. of the cooked chicken, followed by the chopped and sliced veggies. Sprinkle some chaat masala or some idli podi over it and roll it up. Serve as a tea-time snack or as breakfast.