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!
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!