For the batterBlack gram - 1 cup
Boiled rice and broken basmati rice - 1.5 cups
Bengal gram - 1/4 cup
Salt - 1 tsp
Chilli Powder - 1 tsp
Asafoetida - 1/4 tsp
Garlic paste - 1 tsp
For the filling
Boneless chicken - 1/2 kg
Mustard oil - 2 tbsp
Ginger-garlic paste - 1 tsp
Mustard seeds and aniseed - 1/2 tsp
Asafoetida - 1/4 tsp
Chilli - 1 tsp
Turmeric powder - 1/2 tsp
Coconut oil for frying
To prepare the batter
Soak the dals, the broken rice and the boiled rice overnight in plenty of water. Drain and grind to slightly grainy consistency in a food processor. Add the remaining ingredients and enough water and whisk to achieve a thick and fluffy mixture. Set aside for eight hours to ferment.
To prepare the filling
Heat the mustard oil till smoking point; lower heat, add the ginger-garlic paste and saute for a minute. Add the mustard seeds, aniseed and asafoetida. Saute and add the chicken and the remaining ingredients. Cook till the chicken is done.
To prepare the dosas
Heat the coconut oil on a tawa and use one ladle of batter to make a thin dosa. Fry till the base in golden-brown.
Spoon some of the filling into the centre. Fold and serve immediately.
Repeat with the rest of the batter and the chicken filling. Serve hot.
