Ingredients Jump to Instructions ↓

  1. For the dosas

  2. 1 cup sprouted moong (whole green gram)

  3. 4 tbsp rice flour (chawal ka atta)

  4. For the stuffing

  5. 1/2 potato , boiled and mashed

  6. 2 tbsp grated carrot

  7. 2 tbsp grated beetroot

  8. 2 tbsp grated cabbage

  9. 2 tbsp finely chopped onions

  10. 1/4 cup finely chopped tomatoes

  11. 1 tbsp chopped coriander (dhania)

  12. 1/2 tsp chaat masala

  13. 1/4 tsp mustard seeds ( rai / sarson)

  14. 2 curry leaves (kadi patta)

  15. a pinch of turmeric powder (haldi)

  16. a pinch of asafoetida (hing)

  17. 1 tsp oil

  18. salt to taste

  19. Other ingredients

  20. 1 tsp oil to cook

  21. For serving

  22. Coriander Garlic Chutney

Instructions Jump to Ingredients ↑

  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.

  3. Heat the oil in a non-stick pan and add the mustard seeds, curry leaves and turmeric powder.

  4. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, coriander, chaat masala and salt and mix well.

  5. Divide the filling mixture into 4 equal portions. Keep aside.

  6. Heat and grease a non-stick pan with a little oil.

  7. Pour a ladleful of the batter on the non-stick pan and spread it evenly using a circular motion.

  8. Drizzle a little oil on the sides and allow to cook.

  9. Top with one portion of the filling mixture and spread it evenly over the dosa.

  10. When the lower side of the dosa is lightly browned, fold over.

  11. Repeat to make 3 more dosas.

  12. Serve hot with coriander garlic chutney.


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