Sprouts Dosa

by Tarla Dalal

Other Related Recipes

Accompaniments

Added to 71 cookbooks
This recipe has been viewed 3506 times

Dosas rock your world... and this super traditional, super nutritious recipe is sure to make your taste buds go into a tizzy!

Add your private note

Soaking Time: 2 hours.
Preparation Time: 10 mins.
Fermenting Time: 4 hours.
Cooking time: 20 mins.
Makes 4 dosas.
Show me for servings

Ingredients

For the dosa batter
1/2 cup rice (chawal)
3 tbsp urad dal (split black lentils)
2 tbsp Steamed Rice
5 to 7 fenugreek (methi) seeds
salt to taste

For the stuffing
1/2 cup boiled mixed sprouts
2 tbsp grated carrot
2 tbsp grated beetroot
2 tbsp grated cabbage
2 tbsp chopped onions
1/4 cup finely chopped tomatoes
1 tbsp chopped coriander (dhania)
1/4 tsp mustard seeds ( rai / sarson)
2 curry leaves (kadi patta)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp oil
salt to taste

Other ingredients
1 tsp oil for cooking

Method

For the dosa batter

Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the cooked rice for at least 2 hours.
Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

For the stuffing

Heat the oil in a pan, add the mustard seeds, curry leaves and turmeric powder.
When the mustard seeds crackle, add the asafoetida. Add the sprouts and all the vegetables to the tempering and mix well.
Divide the filling mixture into 4 equal portions and keep aside.

How to proceed

Heat and grease a non-stick tava (griddle) with a little oil
Pour a ladleful of the batter on the tava and spread it evenly using a circular motion.
Drizzle a little oil on the sides to allow cooking.
Top with one portion of the filling mixture and spread it evenly over the dosa.
When the lower side of the dosa is lightly browned, fold over to make a semi circle.
Repeat to make 3 more dosas.
Serve hot.

Nutrient values per dosa