Pulled Chicken Dosa

Slow Cooked Chicken Served with Home Made Dosa

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Recipe - Pulled Chicken Dosa

Cook like a pro with Chef Kunal Kapur

10 minutes
Prep Time
30 minutes
Cook Time


For Pulled Chicken:

  • 4 tbsp Coconut oil           
  • 2Dry red chilly   
  • 2 tsp Mustard seeds      
  • Few sprigs of Curry leaves           
  • 2 tsp Garlic chopped      
  • 1 tbsp Ginger chopped 
  • 1 Green chilly    
  • 1 cup Onion sliced           
  • 3/4 tsp Turmeric              
  • 1 tsp Chilly powder        
  • 1 1/2 tbsp Coriander powder     
  • 300 gms Chicken boneless chunks           
  • Salt to taste
  • 2 tbsp Coriander chopped           
  • 2 tbsp Lemon juice         

 For Dosa Batter:

  • 1 1/2 cups Raw rice        
  • 1/2 cup Boiled rice          
  • 1/2 cup Urad dal              
  • 1/8 cup Channa dal         
  • 1 tsp Fenugreek seeds  
  • A dash of Water               
  • A generous pinch of Salt               
  • Oil for cooking


With slow to fast grinding, HB Pro Juicer Mixer Grinder mimics the traditional grinder creating a finer output & less of the mess. Making dosa at home has never been simpler.

  1. Wash and soak raw rice, boiled rice, urad dal. Channa dal and fenugreek seeds for 2 hours.
  2. Drain the water and add them all in the 1 lt jar.
  3. Grind them using the Preset Wet Hard & Fine on the machine. Use a dash of water through the filler cap 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.
  4. Now add about 3/4 tsp of salt, mix and leave the batter in a warm spot in the kitchen for 24 hours to ferment.
  5. 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.
  6. 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.

Note - If grinding the rice using manual mode then start with slow speed for first 45 seconds. And increase the speed to high and grind till you get a smooth batter.



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