Spiced Chicken Dosa Pancake

Spiced Chicken Dosa Pancake

with Sweet Mango Chutney and Mint Raita

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A dosa is a thin, crêpe-like pancakes traditionally served in India. It is made with besan (also known as gram or chickpea flour), which makes it naturally gluten-free! We're serving it with delicious spiced-chicken, and a cooling mint raita on the side!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

56 g

Baby Spinach

113 g

Onion, chopped

10 g


¼ cup

Mango Chutney

10 g


10 g


1.5 cup

Gram Flour

1 tbsp

Chicken Masala

1 tsp

Nigella Seeds

100 g

Greek Yogurt


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2778 kJ
Calories664 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate78 g
Sugar30 g
Dietary Fiber11 g
Protein62 g
Cholesterol104 mg
Sodium690 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Mince or grate the garlic. Roughly chop the cilantro and mint leaves.


Make the mint raita: In a small bowl, combine the mint and yogurt. Season with salt and pepper.


Make the dosa batter: In a large bowl, combine the flour, nigella seeds and 11/2 cups water (double for 4 people).


Make the dosa pancake: Heat a large non-stick pan over medium heat. (TIP: Non-stick pans are best for making crêpes and dosas!) Add a drizzle of oil, then 1/2 cup batter. Swirl the batter around the pan until the batter coats the bottom and forms a 5-inch wide pancake. Cook until golden-brown on the bottom, 2-3 min. (TIP: Use a spatula to li an edge slightly to check the colour!) Carefully flip the dosa over, then cook until golden-brown, 2-3 more min. Transfer the pancakes to a plate and cover to keep warm. Repeat with remaining batter. (The batter should yield 4 dosas for two people or 8 dosas for four people.)


Sear the chicken: Heat the same pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, chicken and masala spice blend. Cook until the chicken is golden-brown, 2-3 min per side. Add the mango chutney and 1/4 cup water (double for 4 people). Stir until mixture comes together and becomes sticky. Stir in the cilantro and spinach.


Finish and serve: Divide the dosa pancakes between plates and top with the chicken mixture. Drizzle over the raita and enjoy!