Stuffed Sprouts Dosa
by Tarla Dalal
Added to 82 cookbooks
This recipe has been viewed 29331 times
A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies like beetroot, carrots, cabbage and tomatoes. While the dosas make a great alternative to rotis for the gluten-intolerant, the nutritious stuffing is a healthy alternative to starchy potatoes! You need to plan a little ahead if you wish to make Stuffed Sprouts Dosas, because the batter needs to be fermented.
- Combine the rice, urad dal, fenugreek seeds, cooked rice and 1½ cups of water in a bowl, mix well and soak them for at least 2 hours. Drain well.
- Add ¾ cup of water and blend in a mixer to a smooth paste. Cover with a lidand keep aside to ferment for at least 4 hours.
- Add the salt and mix well. Keep aside.
- Heat the oil in a broad non-stick and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the mixed sprouts, beetroot, carrot, cabbage, tomatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 4 equal portions and keep aside.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
- Pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 200 mm. (8”) round dosa.
- Smear ¼ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour.
- Place a portion of the sprouts stuffing in the centre of the dosa and fold over.
- Repeat steps 2 to 4 to make 3 more dosas.
- Serve immediately.
Nutrient values (Abbrv) per dosa
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