STUFFED DOSA
This Stuffed dosa would be a great addition to a breakfast or weeknight dinner. Dosa batter is made by soaking and grinding urad dal and short grain rice (idli rice) to a paste and fermented. Dosa batter is readily available at the Indian store if you don’t have the time to make it at home. Make the filling and Chutney; the meal is ready. Feel free to experiment with other vegetables in the stuffing.
Serves 2
Time: 45 minutes
“Hi, I’m Aswathy! Cooking has always been a passion of mine, and I love exploring new recipes from different corners of the world. While I can’t say I enjoy the cleaning up as much, the joy of creating and sharing delicious dishes makes it all worthwhile. On this blog, you’ll find a collection of recipes, stories, and flavors that inspire me—and I hope they inspire you too! Feel free to try out the recipes, share your thoughts in the comments, and let me know how they turn out in your kitchen.”
- Cabbage chopped 0.5 cup
- Onion, sliced 1 cup
- Carrot, grated 0.5 cup
- Green peas 0.25 cup
- Mushroom, sliced 1 cup
- Tomato, chopped 0.5 cup
Chop, slice and grate all the vegetables and set aside. You can substitue the listed vegetables with your favorite, but the toal amount should be close to four cups.
- Garlic, chopped 1 tbs
- Ginger, chopped 2 tsp
- Green chili, sliced thin 2 tbs
- Curry leaves 3 sprigs
Chop ginger, garlic and green chilies. Set these aside, along with curry leaves.
- Turmeric powder 0.5 tsp
- Chili powder 0.5 tsp
- Garam masala powder 1 tsp
Measure spices and set them aside.
Heat two tablespoon coconut oil in a 12 inch skillet over medium high heat. Sauté onion until it becomes translucent but not brown. Add ginger, garlic, green chili, curry leaves and one teaspoon salt. Cook, stirring constantly, until fragrant.
Stir in Turmeric, chili powder and Garam masala. Mix everything well. Add rest of the vegetables, cover and cook for two minutes. Turn the heat to high, take the lid off and continue to cook until the vegetable mixture looks dry. No need to add water as the vegetables will release moisture, especially mushrooms. Take pan from heat and set aside.
Spread dosa batter using a ladle onto a well oiled skillet that has been heating. Add one teaspoon of oil on top and wait till dosa turns light brown and crispy.
Place filling in the middle and fold dosa from both sides. Enjoy!
