Chicken Masala Dosa

The perfect homemade chicken masala dosa recipe for you. Now make this lovely meal for your family. #HappyCookingToYou

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Narial (Coconut) Chutney:

  • Chanay (Chickpeas) roasted 4 tbs
  • Narial (Coconut) fresh & cubes 1 Cup
  • Adrak (Ginger) 1 inch piece
  • Hari mirch (Green chilies) 4-5
  • Curry patta (Curry leaves) 3-4
  • Pani (Water) ¼ Cup or as required
  • Namak (Salt) ½ tsp or to taste


  • Oil 1-2 tbs
  • Mash daal (White lentil) 1 tsp
  • Rai dana (Mustard seeds) ½ tsp
  • Zeera (Cumin seeds) ½ tsp
  • Curry patta (Curry leaves) 4-5
  • Hing (Asafeotida) powder 1 pinch
  • yaz Tamatar (Tomato & Onion) Chutney:
  • Pyaz (Onion) 1 medium
  • Tamatar (Tomato) 1 medium
  • Kashmiri lal mirch (Kashmiri red chili) soaked 3-4
  • Namak (Salt) ½ tsp or to taste
  • Pani (Water) ¼ Cup or as required
  • Oil 2-3 tbs
  • Chanay ki daal (Split Bengal gram) 1 tsp
  • Rai dana (Mustard seeds) 1 tsp
  • Zeera (Cumin seeds) 1 tsp
  • Hing (Asafeotida) powder 1 pinch
  • Curry patta (Curry leaves) 5-6

Chicken Filling:

  • Oil 2 tbs
  • Pyaz (Onion) chopped 1 large
  • Zeera (Cumin seeds) 1 tsp
  • Chicken qeema (Chicken mince) ½ kg
  • Garam masala powder 1 tsp
  • Dhania powder (Coriander powder) 1 & ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
  • Dahi (Yogurt) 2 tbs

Prepare Dosa:

  • Chawal (Rice) 3 Cups (soaked for 7 hours)
  • Meethi dana (Fenugreek seeds) 1 tsp (soaked for 7 hours)
  • Mash daal (White lentil) 1 Cup (soaked for 7 hours)
  • Pani (Water) ½ Cup or as required
  • Pani (Water) ½ Cup or as required
  • Namak (Salt) ½ tsp or to taste
  • Pani (Water) 2-3 tbs (if required)


  • Oil for brushing
  • Dosa batter
  • Tomato & onion Chutney
  • Chicken filling


For Narial (Coconut) Chutney:

In spice mixer,add chickpeas,coconut,ginger,green chiles,curry leaves,water and salt,grind well and set aside.

For Tadka:

In small frying pan,add oil,white lentil and mix.

Add mustard seeds,cumin seeds and mix well.

Add curry leaves,asafeotida powder and mix well.

Now add tadka on prepared chutney,mix well & set aside.

For Pyaz Tamatar (Tomato & Onion) Chutney:

In grinder,add onion,tomato,kashmiri red chilies,salt and water,grind well & set aside.

In frying pan,add oil,split bengal gram and fry for 1 minute.

Add mustard seeds,cumin seeds and mix well.

Add asafeotida powder,curry leaves and mix well.

Add grinded paste,mix well and cook for 4 minutes or until oil separates.

For Chicken Filling:

In frying pan,add oil,onion and fry until translucent.

Add cumin seeds and mix well.

Add chicken mince and mix well until changes color.

Add garam masala powder,coriander powder,salt,red chili powder,turmeric powder,ginger garlic paste, and yogurt,mix well and cook until done,mash well & set aside.

For Dosa:

After soaking rice,fenugreek seeds,white lentil for 7 hour,strain them through strainer.

In grinder,add white lentil,fenugreek seeds and water,grind to make a smooth paste and take out in a large bowl.

In grinder,add rice and water,grind to make a smooth paste and take out in a bowl.

Mix well,cover and let it ferment for 10 hours to overnight (room temperature).

Add salt and water,mix well & set aside.


Heat griddle and slightly grease with oil,pour prepared batter in the center of the griddle and spread evenly outward in a circular motion.

Brush oil over the top and leave dosa batter to brown gradually until outer edges begin to look dry.

Add tomato & onion chutney and spread it.

Add chicken mince and fold one side carefully.

Serve with chutneys.

Recipe By: Kanwal Mohsin

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