Stuffed Mini Dosas
by Tarla Dalal
Added to 434 cookbooks
This recipe has been viewed 39764 times
Stuffed Mini Dosas are a formidable contender to samosas! When you are bored of serving the same old samosas and kachoris at high-tea, cocktail or chaat parties, try this exciting snack instead. The mini dosas are conveniently made of a green gram based batter, which requires no fermentation. To add to the crispy excitement of these dosas, they are stuffed with a succulent potato and capsicum mixture, which makes this handy-sized snack a thrilling mouthful indeed!
- Wash and soak the green gram in water for at least 4 hours.
- Drain and grind to a smooth paste along with the green chilli, ginger and ¼ cup of water.
- Add the asafoetida,1 tablespoon of oil, salt and ¼ cup of water and mix well. Keep aside.
- 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.
- Remove from the fire and keep aside.
- Heat a non-stick tava (griddle) and grease it lightly with oil.
- When hot, pour a tablespoonful of the dosa batter, spread using a circular motion to make a thin dosa approximately 75 mm (3") in diameter and cook on one side.
- Pour a little oil along the edges while cooking.
- When crispy, place a spoonful of the stuffing on it and roll to form a cylindrical shape.
- Repeat with the remaining batter and stuffing to make 19 more mini dosas.
- Serve hot.
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