Stuffed moong sprouts dosa

Posted on June 25, 2009. Filed under: dosa | Tags: , |

A filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for good haemoglobin). Great way to eat sprouts for those who don’t like it.

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

Makes 4 dosas.

For the dosas
1 cup moong sprouts
4 tablespoons rice flour
salt to taste
For the stuffing
½ potato, boiled and mashed
2 tablespoons grated carrot
2 tablespoons grated beetroot
2 tablespoons grated cabbage
2 tablespoons finely chopped onions
¼ cup tomato, finely chopped
1 tablespoon chopped coriander
½ teaspoon chaat masala
¼ teaspoon mustard seeds (rai)
2 curry leaves
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1 teaspoon oil
salt to taste
Other ingredients
1 teaspoon oil to cook
For serving
coriander garlic chutney
For the dosas
1. Combine the sprouts with ¾ cup of water in a blender and grind into a smooth paste.
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 non-stick pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, coriander, chaat masala and salt and mix well.
3. Divide the filling mixture into 4 equal portions. Keep aside.
How to proceed
1. Heat and grease a non-stick pan with a little oil.
2. Pour a ladleful of the batter on the non-stick pan and spread it evenly using a circular motion.
3. Drizzle a little oil on the sides and 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.
7. Serve hot with coriander garlic chutney.

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