Name: Chicken Stuffed Oats Dosa recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 5
Ingredients: Dosa - (Makes 5-6 dosas); 1 cup oats, dry roasted; 1/4 cup whole moong dal (green gram lentil); 1/4 cup whole urad dal (black gram lentil); 1 tbsp, chana dal; 1/4 tsp. fenugreek seeds; salt to taste; Chicken Stuffing -; 1 cup chicken, boiled & shredded; 1 tbsp. oil; 1/2 tsp. cumin seeds; 1-2 onion, chopped; 1 tsp. ginger-garlic, grated; 1-2 green chilies, chopped; 1-2 green chilies, chopped; 1 sprig curry leaves; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. red chili flakes; 1 tsp. sambar powder; 2-3 tbsp. coriander leaves, chopped; 1 tsp. lime juice; oil to shallow fry the dosa; coconut chutney & sambar to serve

ABOUT Chicken Stuffed Oats Dosa RECIPE

How about some non-veg. Dosa in a fusion style? Then try this healthy Oats and Whole Lentils Dosa, stuffed with some chicken. Tried it for the first time and it was really very yummy. Relish it with your usual coconut chutney and sambar for a sumptuous brekkie.

Ingredients Serving: 5

Dosa - (Makes 5-6 dosas)
1 cup oats, dry roasted
1/4 cup whole moong dal (green gram lentil)
1/4 cup whole urad dal (black gram lentil)
1 tbsp, chana dal
1/4 tsp. fenugreek seeds
salt to taste
Chicken Stuffing -
1 cup chicken, boiled & shredded
1 tbsp. oil
1/2 tsp. cumin seeds
1-2 onion, chopped
1 tsp. ginger-garlic, grated
1-2 green chilies, chopped
1-2 green chilies, chopped
1 sprig curry leaves
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. red chili flakes
1 tsp. sambar powder
2-3 tbsp. coriander leaves, chopped
1 tsp. lime juice
oil to shallow fry the dosa
coconut chutney & sambar to serve

Instructions

Soak the lentils and fenugreek seeds in sufficient water overnight. Grind with required quantity of water into a smooth paste. Mix with the oats, salt and some water into a batter. Keep aside for an hour. Add some more water if needed.
For the stuffing - Heat 1 tbsp. oil in a pan and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger-garlic, green chilies and curry leaves. Saute till light brown.
Add the boiled chicken ad all the dry spices. Stir fry for 1-2 minutes. Switch off the flame. Add the coriander leaves and lime juice. Toss well and keep aside.
Heat a non-stick pan and brush with some oil. Pour a ladleful of the dosa batter and spread it into a circle. Drizzle some oil around the edges.
Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a plate. Make similar dosas with the remaining batter.
To assemble - Take one dosa and spread some of the chicken stuffing in the centre, lengthwise. Roll it and slice into half. Serve with sambar and coconut chutney.

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