PREPARATION

1. Heat 1 teaspoon oil in a pan, add 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 1 teaspoon black peppercorns, 1/2 teaspoon fenugreek seeds, 1 teaspoon fennel seeds and stir for a minute.
2. Add 10 dry red chili and roast for 3 - 5 minutes or until it turns golden brown in color.
3. Remove it from heat and transfer it to a bowl. Keep aside.
4. Take a another pan, add 200 grams grated coconut and dry roast until it turns golden brown in color.
5. Remove it from heat and transfer it to a bowl. Keep aside.
6. Heat 1 teaspoon oil in a another pan, add 2 tablespoons garlic and stir well.
7. Then, add 60 grams onions and fry till translucent or until it turns golden brown in color.
8. Remove it from heat and transfer it to a bowl. Keep aside.
9. Add all the roasted ingredients in a blender, add 1 tablespoon tamarind, 1 teaspoon turmeric, 150 milliliters water and blend it into a smooth paste. Keep aside.
10. Heat 2 tablespoons ghee in a another pan, add 4 pods cloves, 1/2 inch cinnamon stick, 8 - 10 curry leaves, 1 teaspoon garlic and stir for 1 - 2 minutes.
11. Then, add 60 grams onions and fry till translucent.
12. Now, add 250 grams boneless chicken and stir well.
13. Cook for 7 - 10 minutes on medium heat or until the chicken is cooked through.
14. Add the blended mixture in it and mix it well.
15. Add 1 teaspoon salt, 100 milliliters water and mix it again.
16. Bring it to a boil and cook for 5 - 7 minutes on medium heat.
17. Add 25 grams roasted coconut and mix it well.
18. Remove it from heat and keep aside.
19. In a mixing bowl, add 165 grams dosa mixture, 130 grams yogurt, 220 milliliters water and mix it well to make a thick batter.
20. Pour a teaspoon of prepared batter on a hot tawa and spread it gently.
21. Cook for 1 - 2 minutes on moderate heat and flip it gently.
22. Cook from both sides until it turns golden brown in color.
23. Now place a piece of prepared chicken on it.
24. Garnish with roasted coconut.
25. Serve hot.