Neer Dosa with Chicken Sukka
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Ingredients
- 500 g dosa batter (ready-made)
- 500 g chicken thigh fillets, diced
- 2 onion, finely sliced
- 40 g desiccated coconut
- 3 dried red chillies
- 10 g fresh ginger
- 4 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 512 kcal
- Protein
- 32.8 g
- Carbohydrate
- 45.8 g
- of which sugars
- 5.6 g
- Fat
- 20.1 g
- of which saturates
- 12.7 g
- Fibre
- 5.5 g
- Salt
- 0.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
For the chicken sukka, heat half the coconut oil in a pan, add the sliced onion and fry for 8 minutes until golden.
- 2
Add the garlic, ginger and half the curry leaves, and fry for 2 minutes.
- 3
Add the diced chicken and ground turmeric, and cook for 10 minutes, stirring, until no pink remains.
- 4
Dry-roast the desiccated coconut and dried red chillies in a separate small pan for 2 minutes until golden, then stir into the chicken and cook for 3-4 minutes more until almost dry. Stir in the remaining curry leaves and keep warm.
- 5
For the neer dosa, thin the dosa batter with water until it is the consistency of single cream.
- 6
Heat a non-stick frying pan with a few drops of the remaining coconut oil, pour in a thin layer of batter, swirling to cover the base, and cook for 1-2 minutes until set and lacy.
- 7
Fold into quarters and lift out; repeat with the remaining batter.
- 8
Serve the neer dosa warm alongside the chicken sukka.
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