Kozhi Dosa - Chicken stuffed pancakes

Recipe is from the "Femina" magazine. Preparation time is fermenting time.

• Ready In: 28 mins
• Serves: 4

Ingredients

• For the batter

• 1  cup  black gram dal (urad)
• 1 1⁄2 cups  boiled rice
• 1 1⁄2 cups  broken basmati rice
• 1⁄4 cup  bengal gram dal (chana dal)
• 1  teaspoon salt
• 1  teaspoon chili powder
• 1⁄4 teaspoon asafoetida powder (hing)
• 1  teaspoon garlic paste

• For the filling

• 1⁄2 kg boneless chicken, shredded
• 2  tablespoons  mustard oil
• 1  teaspoon  ginger-garlic paste
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon anise seed, coarsely ground (saunf)
• 1⁄4 teaspoon asafoetida powder (hing)
• 1  teaspoon red chili powder
• 1  teaspoon garam masala powder
• 1  teaspoon salt
• 1⁄2 teaspoon turmeric powder
•  coconut oil, for frying

Directions

1. To prepare the batter: Soak the dals, the broken rice and the boiled rice overnight in plenty of water.
2. Drain and grind to a slightly grainy consistency in a food processor.
3. Add the remaining ingredients and enough water.
4. Whisk to achieve a thick and fluffy mixture.
5. Set aside for 8 hours to ferment.
6. To prepare the filling: Heat the mustard oil till smoking point.
7. Lower heat, add the ginger-garlic paste and saute for a minute.
8. Add the mustard seeds, aniseed and asafoetida.
9. Saute.
10. Add the chicken and remaining ingredients.
11. Cook till the chicken is done.
12. To prepare the dosas: Heat the coconut oil on a tawa (flat griddle).
13. Use one ladle of batter to make a thin dosa.
14. Fry till the base is golden brown.
15. Spoon some of the filling into the centre.
16. Fold and serve immediately.
17. Repeat with the rest of the batter and chicken filling.
18. Serve hot.