Hari Nayak’s Semolina Dosa with Pulled Butter Chicken & Brie Cheese
MAKES 12 to 15
1 cup medium-grain semolina
½ cup rice flour
3 tablespoons whole grain flour
½ cup buttermilk
1 to 1 ½ cups water, (use as needed)
Salt to taste
½ cup cilantro, chopped
2 tablespoons grated coconut (optional)
2 fresh green chilies, minced
½ teaspoon cumin seeds, toasted
3 tablespoons clarified butter or vegetable oil
3 tablespoons of oil
1 pound roasted chicken breasts, skin removed and shredded
¼ teaspoon cumin seeds
1 medium red onion, sliced
2 green chili, minced
2 tablespoons of store-bought tandoori seasoning
½ teaspoon salt
½ cup clarified butter
15 thin slices of Brie Cheese
To make the batter
In a medium bowl mix together the semolina, rice flour, flour, buttermilk, 1 cup of water, and salt and set aside until the semolina absorbs all the water. About 30 minutes.
Mix in the remaining ingredients and whisk for a few seconds, adding enough of the remaining water to make a thin batter of pouring consistency, (slightly thinner than a pancake batter). If the batter becomes too thin, mix in some rice flour.
To make the filling
Heat the oil in a sauce pan over medium heat, add the cumin seeds, and let it pop. Add the onion and fry for 1 minute. Stir in the green chili, spice powder and cook for another 30 seconds. Add the chicken and cook over low heat for 5 minutes. Season with salt to taste and cool
Heat a nonstick frying pan over medium heat. Lightly brush the surface of the pan with oil. Stir the batter and pour a ladleful into the middle of the pan and quickly spread it out with the back of the ladle to form a thin pancake. Drizzle a little clarified butter around the edge to crisp up the pancake.
Cook until small holes appear on the surface and the edges start to brown. Turn around cook until brown (optional). Serve hot with a 2 ounce scoop of chicken filling and a slice of brie cheese.
Hari Nayak has a new cookbook out – My Indian Kitchen (Tuttle)