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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
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
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!