Moong sprouts dosa

Posted on June 24, 2009. Filed under: dosa, Foods on the go, Toddlerhood | Tags: , |

I am sure your little one will relish this stuffed dosa both as a snack and at meal time. The stuffing is an ideal way of introducing a combination of vegetables to your child’s meal. The vegetables not only serve as an important source of nutrients like calcium, iron, vitamin A and fibre, but also give a feeling of fullness and satiate your child for longer periods of time.
I’ve used sprouts here instead ofk soaked moong because sprouts are easier to digest and also sprouting increases the nutritive value of pulses.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Makes 4 dosas.

For the dosas
1 cup moong sprouts
4 tablespoons rice flour
salt to taste
For the stuffing
1/2 potato, boiled and mashed
2 tablespoons carrot, grated
2 tablespoons beetroot, grated
2 tablespoons cabbage, grated
2 tablespoons chopped onion
1/4 cup tomato, finely chopped
1 tablespoon chopped coriander
1 tablespoon fresh coconut, grated
1/2 teaspoon chaat masala
1/4 teaspoon mustard seeds (rai)
2 curry leaves
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1 teaspoon oil
salt to taste
Other ingredients
4 teaspoons oil to cook the dosas
For the dosa
1. Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste.n
2. Add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.
For the filling
1. Heat the oil in a pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, fresh coocnut and chaat masala to the tempering and mix well.
3. Divide the filling mixture into 4 equa portions. Keep aside.
How to proceed
1. Heat and grease a non-stick tava (griddle) with a little oil
2. Pour a ladleful of the batter on the tava and spread it evenly using a circular motion.
3. Drizzle a little oil on the sides to allow to cook.
4. Top with one portion of the filling mixture and spread it evenly over the dosa.
5. When the lower side of the dosa is lightly browned, fold over.
6. Repeat to make 3 more dosas. Serve lukewarm with coconut chutney.

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