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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
340 g
Filets de poitrines de poulet
56 g
Bébés épinards
113 g
Oignon, haché
10 g
Ail
¼ tasse(s)
Chutney à la mangue
10 g
Menthe
10 g
Coriandre
1.5 tasse(s)
Gram Flour
1 cs
Poulet masala
1 cc
Graines de nigelle
100 g
Yogourt grec
(Contient Lait)
pièce(s)
Huile*
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!