How to make Mini Dosa Rolls - Mini dosas stuffed with a spicy dry chicken

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dosa Batter (डोसे का घोल), Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Indian

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Mini Dosa Rolls Recipe Card

Mini Dosa Rolls

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mini Dosa Rolls checkout Mysore Masala Dosa, Spring Dosas, Corn And Cheese Dosa, Takatak Masala Dosa . You can also find more Snacks and Starters recipes like Pineapple And Coconut Pancakes, Coriander Prawns With Mango Salad, Bread Upma, Soya Turnovers.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mini Dosa Rolls Recipe

  • Dosa Batter 2 cups

  • Boneless Chicken roughly chopped 1 medium

  • Garlic cloves 6

  • Ginger 1 inch piece

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 10-12

  • Dried red chillies 2

  • Salt to taste

  • Dried coconut ( khopra) grated 2 tablespoons

  • Oil 2 tablespoon

  • Boneless chicken cut into cubes 400 grams

  • Curry leaves 8-10


Step 1

Put onion, garlic and ginger into a mixer jar. Dry roast coriander seeds, cumin seeds, black peppercorns, red chillies till fragrant. Add salt to the dosa batter and mix well.

Step 2

Add dried coconut to the pan with spices and roast till lightly browned. Cool and put into the mixer jar with onion-ginger-garlic and grind coarsely. Heat oil in a non stick pan, add chicken, ground masala, salt and mix. Add curry leaves and a little water and mix. Cook till the chicken is done.

Step 3

Heat a little oil on a non stickdosa tawa, pour a little batter and spread into a small and slightly thick dosa. Drizzle a little oil all around the dosa and cook till the underside is a light golden. Take it off the tawa and onto a plate, place a little chicken mixture in the centre, roll and serve immediately.