Spicy Fried Chicken Stuffed Crepes (Kozhi Chettinad Dosa)

• 3 tablespoons sunflower oil
• 1 teaspoon cumin seed
• 1 teaspoon anise seed
• 8 curry leaves
• 2 medium onions, chopped
• 1 tablespoon ginger-garlic paste
• 12 teaspoon chili powder
• 1 teaspoon garam masala
• 10 ounces chicken, cooked and shredded
• salt, to taste
• 2 12 cups rice flour
• water, as necessary
• sunflower oil, for brushing

1. Make the filling.
2. Heat oil and add cumin and anise, as they darken add curry leaves.
3. Drop in onion and let soften.
4. Stir in garlic ginger paste.
5. Add spices, shredded chicken, salt and mix well.
6. Heat through and set aside.
7. Make the Crepe.
8. Make a batter with the flour, salt and as much water as needed for a pouring consistency.
9. Brush a nonstick pan with oil and spoon a ladleful of batter into the center.
10. Spread into a thin disk using the back of a spoon.
11. Cover and cook over low heat.
12. Remove crepe from pan.
13. Arrange some of the chicken mixture along the center of the crepe and roll up.

sunflower oil, cumin, anise seed, curry, onions, gingergarlic, chili powder, garam masala, chicken, salt, rice flour, water, sunflower oil

Taken from www.food.com/recipe/spicy-fried-chicken-stuffed-crepes-kozhi-chettinad-dosa-301454 (may not work)