Place ¼ teaspoon Thillai’s Erode Turmeric Powder, 1 teaspoon Thillai’s Nattu Malli Coriander Powder, 1 teaspoon Thillai’s Garam Masala, ½ – 1 teaspoon Thillai’s Guntur Chilli Powder, ½ teaspoon Minced Garlic, ½ teaspoon Minced Ginger, enough salt and 1 tablespoon oil in a small bowl. Combine together to form smooth paste. Rub the paste onto the 200g Boneless Chicken. Leave to marinate for 30 minutes in the refrigerator.
Heat 1 tablespoon oil in a frying pan over medium-high heat. Add chicken. Cook until all the sides are browned or the chicken is no longer pink inside. When done, shred chicken into small pieces. Set aside.
Heat a tawa over medium-high heat. When the pan is hot, add 1/3 cup batter on the center of the pan. Use a spoon or ladle to spread it as thin as possible, leaving the sides raised like a regular pizza.
When the dosa starts to cook, reduce the heat to medium-low. Add 2 tablespoon of tomato paste on it. Arrange shredded chicken on top. Sprinkle with 1 cup mozzarella cheese or any cheese of your choice. Add 1 Tomato sliced, 1 Onion sliced, 1 Small green bell pepper (Capsicum) and 1Small red bell pepper (capsicum) on top. And add 7-10 Balck Olives on top.
Cover the pizza dosa with a lid. Cook for 3-4 minutes or until the veggies are soft and tender.

Serve the hot chicken pizza dosa as breakfast or snack.

Chicken Pizza Dosa