Chicken Chettinad Dosa

# Chicken Chettinad Dosa Recipe – A Delight from Mom’s Dosa

## Introduction/Description
Welcome to ‘Mom’s Dosa’ in Cloverdale, where we celebrate the delightful flavors of Indian cuisine. Today, we’re sharing a delectable Chicken Chettinad Dosa recipe that brings together the spicy and aromatic tastes of Chettinad cooking with the crispy goodness of dosa. This dish is perfect for a hearty breakfast or a satisfying dinner. Note that this recipe serves as a reference and may not exactly replicate the signature version from our restaurant.

## Ingredients List
For the Dosa Batter:
– 1 cup rice
– 1/3 cup split urad dal (black gram)
– 1/4 teaspoon fenugreek seeds
– Salt, to taste
– Water, as needed

For the Chicken Chettinad Filling:
– 500 grams boneless chicken, cut into small pieces
– 2 tablespoons oil
– 1 large onion, finely chopped
– 2 teaspoons ginger-garlic paste
– 2 green chilies, slit
– 1/2 cup fresh coconut, grated
– 1 tablespoon Chettinad spice powder (coriander powder, cumin powder, pepper, cardamom, cloves, cinnamon)
– 1 teaspoon turmeric powder
– Salt, to taste
– Fresh coriander leaves, chopped (for garnish)

## Instructions/Steps

### Preparing the Dosa Batter:
1. **Soaking:** Rinse the rice and split urad dal thoroughly in water. Soak them in separate bowls along with fenugreek seeds for at least 4-6 hours or overnight.

2. **Grinding:** Drain the soaked rice and dal and blend them with a bit of water into a smooth batter. The batter should have a pouring consistency.

3. **Fermenting:** Transfer the batter to a large bowl, add salt, and cover it. Leave it in a warm place to ferment for about 8-12 hours.

### Preparing the Chicken Chettinad Filling:
4. **Cooking Chicken:** Heat oil in a pan and sauté the finely chopped onion until golden brown.

5. **Adding Spices:** Add ginger-garlic paste and slit green chilies, and cook for another minute.

6. **Chicken and Spices:** Add the chicken pieces, turmeric powder, and Chettinad spice powder. Stir to coat the chicken with spices.

7. **Cooking:** Cover and cook the chicken on medium heat until it’s tender, stirring occasionally.

8. **Finishing Touch:** Once cooked, add grated coconut, mix well, and cook for an additional 3-4 minutes. Garnish with fresh coriander leaves.

### Making the Dosa:
9. **Cooking Dosa:** Heat a non-stick tava or griddle over medium flame. Grease the surface lightly with oil.

10. **Pouring the Batter:** Pour a ladleful of dosa batter onto the hot tava, spreading it in a circular motion to form a thin dosa.

11. **Adding Filling:** Cook for a minute, then add a spoonful of the Chicken Chettinad filling in the center. Fold the dosa over the filling and cook for another minute until crispy.

12. **Serving:** Serve hot with coconut chutney and sambar.

## Cooking Time
– Preparation Time: 30 minutes (excluding soaking and fermenting)
– Cooking Time: 30-40 minutes
– Total Time: Approximately 10-12 hours (including fermentation)

## Serving Size
This Chicken Chettinad Dosa recipe serves about 4 people.

## Tips and Variations
– **Dosa Batter:** You can enhance the flavor of your dosa batter by fermenting it longer, as this will lead to a tangier taste.
– **Spice Level:** Adjust the quantity of green chilies to suit your heat preference.
– **Vegetarian Option:** Replace chicken with mixed vegetables or paneer for a vegetarian version.
– **Storage:** You can prepare the Chicken Chettinad filling in advance and store it in the refrigerator for a quick meal.

**Disclaimer:** This Chicken Chettinad Dosa recipe is intended as a home cooking reference and may differ from the specific preparations at Mom’s Dosa restaurant.

Visit us at **Mom’s Dosa** in Cloverdale to enjoy this dish made with love and authentic flavors that bring a piece of India to your plate!