Stuffed Wheat Dosa ( Weight Loss During Pregnancy )
by Tarla Dalal
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This unique wheat dosa is enriched with urad dal, rice flour and chana dal. Tempered with simple spices, the flavourful low-fat paneer and green peas stuffing provides essential protein without the excess calories and fat.
- Combine the wheat and rice flour in a bowl, add enough water and mix well to a smooth batter. Keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the chana dal, urad dal, mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves and green chillies, pour the tempering over the dosa batter and mix well. Keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies and tomatoes, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add the green peas, paneer, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute.
- Divide the stuffing into 8 equal portions and keep aside.
- Add the salt and the fruit salt to the dosa batter and sprinkle a few drops of water over it.
- When the bubbles form, mix gently.
- Heat a non-stick tava (griddle) and grease it lightly with oil.
- Spread 2 tbsp of the batter evenly to make a dosa of 100 mm (4”) diameter.
- Cook on both sides till golden brown using ¼ tsp of oil.
- Remove on a plate, place a portion of the stuffing at an edge and fold it to make a semi-circle.
- Repeat with the remaining dosa batter and stuffing to make 7 more dosas. Serve hot.
Nutrient values (Abbrv) per dosa
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