Chili powder - 1/2 teaspoon (tsp.) or to your spice level.
Garam masala powder - 1/4 teaspoon (tsp.)
Salt - as needed
Grind all the ingredient under the section "-- Grind to coarse --" to a coarse without adding any water.
In a pan heat 1 tablespoon (tbsp.) of oil. Now add coarsely ground ingredients and sauté for 1 or 2 minutes. Now add all the ingredients under "-- Masala powders --" and sauté until the raw smell is gone. NOTE: don't burn the masala.
Now add the ground chicken and cook for 3 to 4 minutes. Continue cooking until the chicken is cooked and oil separates and keep it aside. NOTE: cook to the consistency of podimas
Beat the egg in a bowl and keep it aside.
-- Making of Dosai --
Heat a flat iron skillet. Coat the hot skillet with sesame oil. Now pour a ladle of batter in the center and spread thin evenly in a circular shape.
Now add 2 or 3 spoon of chicken keema, egg and spread around the dosai evenly.
Once the bottom side cooked (when the edge begin to rise) flip the dosai and cook the other side and serve.
Repeat this with rest of batter and keema.
Note you can cook the dosai without flipping. in that case you need to a cover the dosai with a lid and cook the dosai.