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Recipe By: Chef Sanjyot Keer

Description :
– 1 tsp Oil
– 2 tsp Cumin Seeds
– 1 tsp Fennel Seeds ( Saunf )
– 1 tbsp Coriander seeds
– 1 tsp black peppercorns
– 1/2 tsp methi seeds
– 1 tsp oil
– 10-12 Dry red chillies
– 1 cup Grated Coconut
– 1 tsp oil
– 1/3 cup Onions ( Sliced)
– 5-6 Garlic Cloves
– Roasted Spices
– Roasted Red Chillies
– Water
– 1 tsp Turmeric powder
– Roasted onion & garlic
– 2 tbsp ghee
– 3-4 Cloves
– 1/2 inch Cinnamon stick
– 1/4 tsp cloves
– 1/4 cup Onions ( Sliced )
– 1 tsp Garlic ( Chopped )
– 250 Grams Chicken
– Salt to taste
– Water
– A few curry leaves
– 2 tbsp Roasted Coconut
– Dosa Batter

Steps :
– Set a pan on a medium flame and add oil, cumin seeds, fennel seeds, coriander seeds, black pepper corns and methi seeds
– Roast it for a while and keep aside
– Now set the same pan on a medium flame and add oil
– Then add dry red chillies and roast it
– Now set a same pan on a medium flame add grated coconut and roast it until golden brown
– Now again set a pan on a medium flame and add oil followed by sliced onions and garlic cloves
– Now take a grinder bowl and add roasted spices, dry red chillies and water
– Grind it and add roasted coconut & turmeric powder
– Now add water and grind it again, then add roasted onion & garlic
– Grind it with water and keep aside
– Now set a pan on a medium flame and add ghee, cloves, cinnamon stick, onions, garlic, chicken dices, coconut paste, salt, water, few curry leaves and roasted coconut
– Mix well and cook for some time
– Now set tava on a medium flame and add dosa batter on it in small portions
– Add oil in it and cook it from both sides
– Now place this mini dosa on plate and place sukka chicken over it with grated roasted coconut
– Finally serve it hot with coconut chutney


(5096) Sukka Chicken with Mini Dosa

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