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Pulled Chicken Dosa

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Pulled Chicken Dosa

  • Suitable for vegetarian

Fermentation time - 24 hours

  • Serves 6
  • Medium



(Slow cooked chicken served with home made dosa.) Making dosa at home has never been simpler.

For dosa batter
Raw rice – 1½ cups
Boiled rice -½ cup
Urad dal -½ cup
Channa dal – 1/8 cup
Fenugreek seeds – 1 tsp
Water – a dash
Salt – a generous pinch
Oil – for cooking

For Pulled chicken
Coconut oil – 4 tbsp
Dry red chilly – 2 nos
Mustard seeds – 2 tsp
Curry leaves – few sprigs
Garlic chopped – 2 tsp
Ginger chopped – 1 tbsp
Green chilly – 1 no
Onion sliced – 1 cup
Turmeric -¾ tsp
Chilly powder – 1 tsp
Coriander powder – 1½ tbsp
Chicken boneless chunks – 300 gms
Salt – to taste
Coriander chopped – 2 tbsp
Lemon juice – 2 tbsp



Wash and soak raw rice, boiled rice, urad dal. Channa dal and fenugreek seeds for 2 hours.Drain the water and add them all in the mixer grinder jar .Grind them using a dash of water while grinding if the grinder is a bit sluggish. Grind to a thick fine paste. Repeat the function if required to get a smooth batter. Remove to a bowl and add little water to make it pouring consistency. Remember batter should be pouring but still should coat the back of a spoon.


Now add about ¾ tsp of salt, mix and leave the batter in a warm spot in the kitchen for 24 hours to ferment.For the pulled chicken heat a pan and add coconut oil. Add dry red chilly, mustard seeds and once they splutter add curry leaves, chopped garlic, ginger and sliced onions. Cook them for 2 minutes, add turmeric, chilly powder and coriander powder. Stir for few seconds and now add the chicken. Toss them together and cook for 5 mins. Now add salt, a dash of water, cover and cook till chicken is tender. Once cooked turn off the heat and remove the lid. Let it cool completely. Now using your hands pull apart the chicken to spread it. Add the chicken back into the same pan and toss it again on high heat. Add chopped coriander and lemon juice. Adjust the seasoning and remove to serve.For the dosa, heat a flat pan. Mix the fermented batter with a laddle and pour a little in the centre of the pan and using the base of the laddle swirl the batter clock wise into a thin crepe. Let it cook for 2 mins. Drizzle some oil on top. Using a slicer remove the crepe and flip it. Cook for another 2 mins. Now flip again, remove and slowly roll it up, remove and serve with pulled chicken.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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