Soak the lentils and fenugreek seeds in sufficient water overnight. Grind with required quantity of water into a smooth paste. Mix with the oats, salt and some water into a batter. Keep aside for an hour. Add some more water if needed.
For the stuffing - Heat 1 tbsp. oil in a pan and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger-garlic, green chilies and curry leaves. Saute till light brown.
Add the boiled chicken add all the dry spices. Stir fry for 1-2 minutes. Switch off the flame. Add the coriander leaves and lime juice. Toss well and keep aside.
Heat a non-stick pan and brush with some oil. Pour a ladleful of the dosa batter and spread it into a circle. Drizzle some oil around the edges.
Cook on a low flame till one side is done, before flipping it over to cook the
other side. Transfer to a plate. Make similar dosas with the remaining batter.
To assemble - Take one dosa and spread some of the chicken stuffing in the
centre, lengthwise. Roll it and slice into half. Serve with sambar and coconut
chutney.
Roll it and slice into half.
Serve with sambar and coconut chutney.
