Chicken Stuffed Rice Pancakes (kozhi Ada)
Chicken Stuffed Rice Pancakes (Kozhi Ada) is a traditional Kerala dish that combines the flavors of tender chicken and aromatic rice, all wrapped in a delicious pancake.
Ingredients
- 2 cups rice flour
- 1 lb boneless chicken, cooked and shredded
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- Water, as needed
- Oil, for frying
Instructions
- In a bowl, mix the rice flour with water to form a smooth dough. Divide the dough into small balls and flatten them into small discs.
- In a separate bowl, mix the shredded chicken with chopped onion, green chilies, ginger, garlic, turmeric powder, garam masala, and salt.
- Take a rice disc, place a spoonful of the chicken mixture in the center, and fold the disc to enclose the filling. Seal the edges to form a stuffed pancake.
- Heat oil in a pan and fry the stuffed pancakes until they turn golden brown and crispy.
- Remove from the pan and drain excess oil on paper towels before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Mixing bowl Frying pan Spatula
Tools
Knife Cutting board
Serving suggestions
Serve the Chicken Stuffed Rice Pancakes hot with a side of coconut chutney or spicy tomato chutney.
Tips & tricks
For a vegetarian version, you can substitute the chicken with a mix of sautéed vegetables and paneer.
Cost
$15