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Roast Chicken Dosa

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 20 Mins


For ghee roast:
125 gms dry red chillies
30 gms coriander seeds
15 gms cumin seeds
5 gms fenugreek seeds
5 gms black pepper
2 gms clove
30 gms garlic, peeled
3 gms turmeric powder
For marinating chicken:
500 gms boneless chicken
50 gms curd
1 lemon (juiced)

For cooking chicken:
20 gms tamarind pulp
1 Ginger (1 inch)
6 small garlic cloves
1 onion, finely chopped
1 tomato, finely chopped
40 + 20 gms ghee
1 tsp red chilli powder
to taste salt
crushed jaggery

For quesadilaa:
400 gms Dosa batter (for 4 dosas)
120 gms processed cheese, grated
Ghee or oil (to crisp the dosa)
coriander leaves, chopped

For curry leaf dip:
4 tbsp curry leaves (deep fried), chopped
100 ml curd
A pinch of salt
to taste zeera powder
A pinch of sugar
red chilli powder


Prepare ghee roast masala:
Gently roast the whole masalas given in the ingredients for ghee roast in a pan on a slow flame, till aromatic and allow to cool. Roast them separately.

After cooling them, mix and powder them.

Mix in the powder masala, add in the garlic and continue to powder till done.

Keep in an airtight jar for several weeks in the fridge.

To marinate chicken:
Cut the boneless chicken into cubes about 1/2 inch size and mix with the marination ingredients.

Allow to marinate in the fridge for at least two hours.

Prepare the chicken:
Soak the tamarind and extract the pulp.

Make a paste of the ginger and garlic and chop the onion and tomato.

In a pan add the ghee and the curry leaves and allow the leaves to crackle.

Add the chopped onions and cook till soft followed by ginger and garlic paste and red chilli powder. Sauté till ghee separates, then add the tomato. Cook till tomato is soft and almost like a puree. Keep adding water as needed.

Add in the marinated chicken, and cook till done, allowing the water to evaporate and you get a coating consistency of the masala.

Add about 4 tablespoons of your dry masala powder (to taste) and mix well. Lastly add the tamarind and jaggery. Mix well. Taste and season with salt.

Mix in the remaining ghee. Keep warm while you make the dosa.

Prepare dosa quesadilla:
Heat a pan and make a 6-7-inch diameter dosa, keeping it slightly thicker. Once nicely browned, spread 1/4th of the chicken filling and sprinkle with 1/4th of the cheese fold over in half and turn over once.

Cut into three or more bite sized triangles and serve hot with curry leaf dip.

Continue for the other three dosa quesadillas as well.

Prepare curry leaves dip:
Mix all the ingredients for curry leaves dip together and chill.


A spicy take on the Mexican quesadilla and the South Indian masala dosa. A mouth-watering blend you just cannot miss straight from the kitchen of ibis. The flavours in this dish bring out the best of both cuisines and is perfect to prepare for a Sunday brunch with family.

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