Chicken Dosa Pancake with Sticky Mango Chutney
and Cooling Raita
A lot of people associate pancakes with France because of their incredible crepes, or with America because they’ve got their fluffy breakfast pancake down to a fine art! But the pancake is a delight enjoyed by so many people in so many countries. Our Victoria wanted to show you all the deliciousness that is India’s take on the pancake: it’s the dosa! It’s an adventure for your taste buds!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
3 tbsp
Coriander
5 tbsp
Mint
1 pot(s)
Greek Style Natural Yoghurt
(ContainsMilk)1 unit(s)
Onion
2 unit(s)
Garlic Clove
2 unit(s)
Chicken Breast
¾ tbsp
Curry Powder
1.5 cup(s)
Gram Flour
2 tsp
Nigella Seeds
2 tbsp
Mango Chutney
2 unit(s)
Baby Spinach
Pre-heat your oven to 200 degrees. Separate the coriander leaves from the stems and roughly chop them. Separate the mint leaves from the stems and very finely chop them. Discard all the stems.
In a small bowl, mix together the chopped mint, yoghurt and 1/4 tsp of salt. Pop it in your fridge for later - this is your mint raita!
Cut your onion in half through the root, peel, and slice thinly into half moon shapes. Peel and finely chop the garlic (or use a garlic crusher if you have one!). Slice the chicken breasts at 2cm intervals lengthways.
Combine the onion, garlic, chicken, curry powder, 1 tbsp of olive oil and a pinch of salt on a baking tray and thoroughly mix. Put in your oven for 16 mins or until the chicken is cooked through and the onions are soft. Tip: The chicken is cooked when it is no longer cooked in the middle
Whilst your spiced chicken is cooking, you can get on with making your Indian dosa pancakes. In a large bowl, combine the chickpea flour, nigella seeds and ½ tsp of salt. Slowly whisk in 350ml of water to make a batter.
For the perfect pancake you need a super hot frying pan, so pop 1 tsp of oil in a large frying pan over high heat. While this heats up, measure exactly 5 tbsp of batter into a cup.
Once the oil starts to sizzle in your pan, use kitchen paper to rub the excess oil away (your pan is still on the heat when you do this so be careful). Pour your batter from the cup. Quickly move your pan to ensure your batter covers the base of your frying pan. Leave to cook for 1 minute, then flip and cook the other side for a further minute. Both sides should be slightly golden brown and fluffy.
Transfer your cooked pancake to a plate and cover with foil to keep warm, whilst you cook your other pancakes in the same way. Tip: You can save time by measuring 5 tbsp of batter for your next pancake whilst another pancake is cooking.
Remove your baked chicken from your oven, fold in the coriander leaves and serve on your dosa pancakes, alongside a dollop of mango chutney, a small handful of fresh spinach leaves and your mint raita. You should have about two pancakes each and enjoy!