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Thursday, 28 May 2009

A deadly combo: Dosa and Chicken Curry



When the day ends with hot crispy Ghee Dosas (crispy rice crepes) and Srilankan Chicken curry, you know, you’ll sleep like a baby that night. Raj had a total of 15 Dosas or something…he loves them. And when coupled with chicken or prawn curry, he can have just about as many you can make. I made the Dosa batter, with the rice flour I bought from the Indian store the other day. Pretty good, I must say. I didn’t have to soak the rice, so it was easier grinding the urad dal. Here’s how you go about it.


For Dosa batter:

1 cup- Urad dal (Soaked in 1 teaspoon of fenugreek /methi seeds for about 6-7 hours or over night)

3 cups of rice flour

Grind the soaked dal and methi in a mixer to a paste. Mix well with hand. To that, add rice flour and 1 to 2 cups of water. Add salt and mix well. Don;t make the batter watery. be careful with the consistency. In in a dark place , keep the batter to ferment over night. It takes about 12-24 hours for the batter to rise.

Once its risen, mix with a ladel and pour on to a non stick tawa,  and make yummy crispy dosas. Here’s a Video for your convenience from Sanjay Thumma, of Vah Re Vah. He shows quite a few tricks. Check it out!



Chicken Srilankan :

You’ll need

whole spices- 2/3 of each - Cardamoms, cloves, pepper corns, 1 inch cinnamon

Onions chopped- 2 big

Tomatoes chopped- 2 big

Coconut milk – 1 cup

Milk – 3 table spoons

Chilly powder 1-2 teaspoons depending on your taste

Dhania Powder

Ginger-garlic paste- 1 1/2 teaspoon

Chicken – boneless – 500 gms

Salt to taste

Coriander for garnish

Oil- 3-4 tbsp


Add the whole spices to heated oil in a pan. Add onions and sauté till brown. Add ginger garlic paste and sauté some more. Add tomatoes, chilly powder, dhania powder and salt to this. Mix and cover with lid and let the tomatoes soften on medium flame. Once the tomatoes have softened, add the chicken. Mix well and cover with lid. On medium flame let it cook for about 8 minutes. After 8 minutes,  add the milk and coconut milk and mix well. Cover again with lid and simmer for 10-12 minutes. Add chopped coriander and serve hot with dosas!

9 foodie comments:

Rupz said...

Hi ! first time on your blog .. and I am loving it. You have some great yummy recipes here.

Thanks for sharing :)

The Ketchup Girl said...

hey there Rupa, am glad you liked the stuff here! Do come back and lemme know if u tried any :)!

phish phish said...

guru ki korchho!! ebaar ekta quaint restaurant khule phelo auzie land e...

The Ketchup Girl said...

phish phish: zaaank q! Idea not bad, but i cant imagine cooking all day ...aami shudhu khaabo :D

phish phish said...

I'll come there na baby to help you out :) now howz that for an idea...!

Rupz said...

Hey ,

Yes I am from Sydney.Chatswood area. Whereabouts are you from ?

The Ketchup Girl said...

hey rupz: can we exchange email ids: write to me at

Sharon Colaco D'Souza said...

Those dosas look delicious. I shall try your Srilankan chicken recipe soon!

You are tagged, check The Keybunch for details:)


anuradha said...

u can add a little twist by adding some fresh lime juice