Stuffed Moong Sprouts Dosa
by Tarla Dalal
Added to 187 cookbooks
This recipe has been viewed 23954 times
If you love tacos, wraps and just veggie-loaded snacks, you will love this stuffed dosa too! The Stuffed Moong Sprouts Dosa is a filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for haemoglobin). It is also an innovative and tasty way to consume left-over sprouts, fortified with veggies like cabbage and carrot and flavoured with peppy chaat masala!
- Combine the sprouts with ¾ cup of water and blend in a mixer to a smooth paste.
- Transfer the paste into a bowl, add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes.
- Add ¼ cup of water to make a batter of dropping consistency. Keep aside.
- Heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds.
- Add all the vegetables, coriander, chaat masala and salt, mix well and cook on a medium flame for 1 minute.
- Divide the stuffing into 4 equal portions and keep aside.
- Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
- Pour a ladleful of the batter and spread it evenly in a circular motion to make a 150 mm. (6”) diameter circle.
- Drizzle ¼ tsp of oil along the sides and cook till the dosa is brown in colour.
- Place a portion of the stuffing on one half of the dosa and fold over to make a semi-circle.
- Repeat steps 2 to 4 to make 3 more dosas.
- Serve immediately with coriander green garlic chutney.
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