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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!

Allergens:Milk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

340 g

Chicken Tenders

56 g

Baby Spinach

113 g

Onion, chopped

10 g

Garlic

¼ cup

Mango Chutney

10 g

Mint

10 g

Cilantro

1.5 cup

Gram Flour

1 tbsp

Chicken Masala

1 tsp

Nigella Seeds

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
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
Utensils
Utensils
Small Bowl
Large Bowl
Non-Stick Pan
InstructionsPDF
Instructions
1

Prep: Wash and dry all produce. Mince or grate the garlic. Roughly chop the cilantro and mint leaves.

2

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

3

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

4

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.)

5

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.

6

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

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