Ingredients:
Narial (Coconut) Chutney:
- Chanay (Chickpeas) roasted 4 tbs
- Narial (Coconut) fresh & cubes 1 Cup
- Adrak (Ginger) 1 inch piece
- Hari mirch (Green chilies) 4-5
- Curry patta (Curry leaves) 3-4
- Pani (Water) ¼ Cup or as required
- Namak (Salt) ½ tsp or to taste
Tadka:
- Oil 1-2 tbs
- Mash daal (White lentil) 1 tsp
- Rai dana (Mustard seeds) ½ tsp
- Zeera (Cumin seeds) ½ tsp
- Curry patta (Curry leaves) 4-5
- Hing (Asafeotida) powder 1 pinch
- yaz Tamatar (Tomato & Onion) Chutney:
- Pyaz (Onion) 1 medium
- Tamatar (Tomato) 1 medium
- Kashmiri lal mirch (Kashmiri red chili) soaked 3-4
- Namak (Salt) ½ tsp or to taste
- Pani (Water) ¼ Cup or as required
- Oil 2-3 tbs
- Chanay ki daal (Split Bengal gram) 1 tsp
- Rai dana (Mustard seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Hing (Asafeotida) powder 1 pinch
- Curry patta (Curry leaves) 5-6
Chicken Filling:
- Oil 2 tbs
- Pyaz (Onion) chopped 1 large
- Zeera (Cumin seeds) 1 tsp
- Chicken qeema (Chicken mince) ½ kg
- Garam masala powder 1 tsp
- Dhania powder (Coriander powder) 1 & ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Dahi (Yogurt) 2 tbs
Prepare Dosa:
- Chawal (Rice) 3 Cups (soaked for 7 hours)
- Meethi dana (Fenugreek seeds) 1 tsp (soaked for 7 hours)
- Mash daal (White lentil) 1 Cup (soaked for 7 hours)
- Pani (Water) ½ Cup or as required
- Pani (Water) ½ Cup or as required
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 2-3 tbs (if required)
Assembling:
- Oil for brushing
- Dosa batter
- Tomato & onion Chutney
- Chicken filling
Directions:
For Narial (Coconut) Chutney:
In spice mixer,add chickpeas,coconut,ginger,green chiles,curry leaves,water and salt,grind well and set aside.
For Tadka:
In small frying pan,add oil,white lentil and mix.
Add mustard seeds,cumin seeds and mix well.
Add curry leaves,asafeotida powder and mix well.
Now add tadka on prepared chutney,mix well & set aside.
For Pyaz Tamatar (Tomato & Onion) Chutney:
In grinder,add onion,tomato,kashmiri red chilies,salt and water,grind well & set aside.
In frying pan,add oil,split bengal gram and fry for 1 minute.
Add mustard seeds,cumin seeds and mix well.
Add asafeotida powder,curry leaves and mix well.
Add grinded paste,mix well and cook for 4 minutes or until oil separates.
For Chicken Filling:
In frying pan,add oil,onion and fry until translucent.
Add cumin seeds and mix well.
Add chicken mince and mix well until changes color.
Add garam masala powder,coriander powder,salt,red chili powder,turmeric powder,ginger garlic paste, and yogurt,mix well and cook until done,mash well & set aside.
For Dosa:
After soaking rice,fenugreek seeds,white lentil for 7 hour,strain them through strainer.
In grinder,add white lentil,fenugreek seeds and water,grind to make a smooth paste and take out in a large bowl.
In grinder,add rice and water,grind to make a smooth paste and take out in a bowl.
Mix well,cover and let it ferment for 10 hours to overnight (room temperature).
Add salt and water,mix well & set aside.
Assembling:
Heat griddle and slightly grease with oil,pour prepared batter in the center of the griddle and spread evenly outward in a circular motion.
Brush oil over the top and leave dosa batter to brown gradually until outer edges begin to look dry.
Add tomato & onion chutney and spread it.
Add chicken mince and fold one side carefully.
Serve with chutneys.
Ajza:
Narial (Coconut) Chutney:
- Chanay (Chickpeas) roasted 4 tbs
- Narial (Coconut) fresh & cubes 1 Cup
- Adrak (Ginger) 1 inch piece
- Hari mirch (Green chilies) 4-5
- Curry patta (Curry leaves) 3-4
- Pani (Water) ¼ Cup or as required
- Namak (Salt) ½ tsp or to taste
Tadka:
- Oil 1-2 tbs
- Mash daal (White lentil) 1 tsp
- Rai dana (Mustard seeds) ½ tsp
- Zeera (Cumin seeds) ½ tsp
- Curry patta (Curry leaves) 4-5
- Hing (Asafeotida) powder 1 pinch
- yaz Tamatar (Tomato & Onion) Chutney:
- Pyaz (Onion) 1 medium
- Tamatar (Tomato) 1 medium
- Kashmiri lal mirch (Kashmiri red chili) soaked 3-4
- Namak (Salt) ½ tsp or to taste
- Pani (Water) ¼ Cup or as required
- Oil 2-3 tbs
- Chanay ki daal (Split Bengal gram) 1 tsp
- Rai dana (Mustard seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Hing (Asafeotida) powder 1 pinch
- Curry patta (Curry leaves) 5-6
Chicken Filling:
- Oil 2 tbs
- Pyaz (Onion) chopped 1 large
- Zeera (Cumin seeds) 1 tsp
- Chicken qeema (Chicken mince) ½ kg
- Garam masala powder 1 tsp
- Dhania powder (Coriander powder) 1 & ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Dahi (Yogurt) 2 tbs
Prepare Dosa:
- Chawal (Rice) 3 Cups (soaked for 7 hours)
- Meethi dana (Fenugreek seeds) 1 tsp (soaked for 7 hours)
- Mash daal (White lentil) 1 Cup (soaked for 7 hours)
- Pani (Water) ½ Cup or as required
- Pani (Water) ½ Cup or as required
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 2-3 tbs (if required)
Assembling:
- Oil for brushing
- Dosa batter
- Tomato & onion Chutney
- Chicken filling
Directions:
For Narial (Coconut) Chutney:
Spice mixer mein chanay,narial,adrak,hari mirch,curry patta,pani aur namak dal ker ache tarhan grind ker lein aur side per rakh dein.
For Tadka:
Chotay frying pan mein oil aur mash daal dal ker ache tarhan mix karein.
Rai dana aur zeera dal ker mix ker lein.
Curry patta aur hing powder dal ker ache tarha mix ker lein .
Ab tadka ko tayyar chutney mein dal ker ache tarhan mix karein aur side per rakh dein.
For Pyaz Tamatar (Tomato & Onion) Chutney:
Grinder mein pyaz,tamatar,kashmiri lal mirch,namak aur pani dal ker ache tarhan grind ker lein aur side per rakh dein.
Frying pan mein oil aur chanay ki daal dal ker 1 minute kliya fry ker lein.
Rai dana aur zeera dal ker ache tarhan mix ker lein.
Hing powder aur curry patta dal ker mix karein.
Grinded paste dal ker ache tarhan mix karein aur 4 minutes ya oil alag hunay tak paka lein.
For Chicken Filling:
Frying pan mein oil aur pyaz dal ker translucent hunay tak fry ker lien.
Zeera dal ker ache tarhan mix karein.
Chicken qeema dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Garam masala powder,dhania powder,namak,lal mirch powder,haldee powder,adrak lehsan paste aur dahi dal ker ache tarhan mix karein aur chicken pak janay tak paka lein aur mash ker lein & side per rakh dein.
For Dosa:
Chawal,meethi dana aur mash daal ko 7 hours soak kerna ka bad strainer sa strain ker lein.
Grinder mein mash daal,meethi dana aur pani dal ker ache tarhan grind ker ka smooth paste tayyar ker lein aur large bowl mein nikal lein.
Grinder mein chawal aur pani dal ker ache tarhan grind ker ka smooth paste tayyar ker ka bowl mein nikal lein.
Ache tarhan mix ker lein aur dhak ker 10 hours ya overnight kliya ferment hunay kliya chor dein (room temperature).
Namak aur pani dal ker ache tarhan mix karein aur side per rakh dein.
Assembling:
Tawa garam karein aur halka sa oil sa grease ker lein,tayyar batter dal ker dein aur circular motion mein pheela lein.
Brush sa oil laga lein aur dosa ka batter ko brown hunay aur outer edges dry hunay tak paka lein.
Tomato & onion chutney dal ker pheela lein
Chicken filling dal dein aur ek side ko fold ker lein.
Chutney ka saath serve karein.
