Stuffed Dosa
Ingredients
For the dosas
• 1/2 cup green moong dal (split green gram)
• 1 green chilli
• 1/2 tsp grated ginger (adrak)
• A pinch of asafoetida (hing)
• 1 tbsp oil
• Salt to taste
• Oil for cooking
For the stuffing
• 1 cup boiled, peeled and chopped potatoes
• 1/2 cup capsicum, chopped
• 1 small onion, chopped
• 1 green chilli, finely chopped
• 1 tsp chilli powder
• 2 tbsp butter
• Salt to taste
Method
For the dosas
• Wash and soak the green gram in water for at least four hours.
• Drain and grind to a smooth paste along with the green chilli, ginger and ¼ cup of water.
• Add the asafoetida, a tablespoon of oil, salt and ¼ cup of water and mix well. Keep aside.
For the stuffing
• Heat the butter and add the onion and green chilli. Sauté for a few minutes till the onion turns translucent.
• Add the capsicum, potatoes, chilli powder and salt and mix well.
• Turn off the heat and keep aside.
How to proceed
• Heat a non-stick tava (griddle) and grease it lightly with oil.
• When it's hot, pour a tablespoonful of the dosa batter on it and spread it using a circular motion to make a thin dosa approximately 75 mm (3") in diameter and cook it on one side.
• Put a little oil along the edges while cooking.
• When it is crispy, place a spoonful of the stuffing on it and roll it to form a cylindrical shape.
• Repeat with the remaining batter and stuffing to make more mini dosas.
• Serve hot.
For the dosas
• 1/2 cup green moong dal (split green gram)
• 1 green chilli
• 1/2 tsp grated ginger (adrak)
• A pinch of asafoetida (hing)
• 1 tbsp oil
• Salt to taste
• Oil for cooking
For the stuffing
• 1 cup boiled, peeled and chopped potatoes
• 1/2 cup capsicum, chopped
• 1 small onion, chopped
• 1 green chilli, finely chopped
• 1 tsp chilli powder
• 2 tbsp butter
• Salt to taste
Method
For the dosas
• Wash and soak the green gram in water for at least four hours.
• Drain and grind to a smooth paste along with the green chilli, ginger and ¼ cup of water.
• Add the asafoetida, a tablespoon of oil, salt and ¼ cup of water and mix well. Keep aside.
For the stuffing
• Heat the butter and add the onion and green chilli. Sauté for a few minutes till the onion turns translucent.
• Add the capsicum, potatoes, chilli powder and salt and mix well.
• Turn off the heat and keep aside.
How to proceed
• Heat a non-stick tava (griddle) and grease it lightly with oil.
• When it's hot, pour a tablespoonful of the dosa batter on it and spread it using a circular motion to make a thin dosa approximately 75 mm (3") in diameter and cook it on one side.
• Put a little oil along the edges while cooking.
• When it is crispy, place a spoonful of the stuffing on it and roll it to form a cylindrical shape.
• Repeat with the remaining batter and stuffing to make more mini dosas.
• Serve hot.
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