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Stuffed Moong Sprouts Dosa

Stuffed Moong Sprouts Dosa
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
A filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for good hemoglobin). Great way to eat sprouts for those who don't like it.
  • For the dosas
  • 1 cup sprouted moong (whole green gram)
  • 4 tbsp rice flour (chawal ka atta)
  • salt to taste
  • For the stuffing
  • ½ potato , boiled and mashed
  • 2 tbsp grated carrot
  • 2 tbsp grated beetroot
  • 2 tbsp grated cabbage
  • 2 tbsp finely chopped onions
  • ¼ cup finely chopped tomatoes
  • 1 tbsp chopped coriander (dhania)
  • ½ tsp chaat masala
  • ¼ tsp mustard seeds ( rai / sarson)
  • 2 curry leaves (kadi patta)
  • a pinch of turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • 1 tsp oil
  • salt to taste
  • Other ingredients
  • 1 tsp oil to cook
  • For serving
  • Coriander Garlic Chutney
  1. For the dosas:
  2. Combine the sprouts with ¾ cup of water in a blender and grind into a smooth paste.
  3. 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.
  4. For the filling:
  5. Heat the oil in a non-stick pan and add the mustard seeds, curry leaves and turmeric powder.
  6. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, coriander, chaat masala and salt and mix well.
  7. Divide the filling mixture into 4 equal portions. Keep aside.
  8. How to proceed:
  9. Heat and grease a non-stick pan with a little oil.
  10. Pour a ladleful of the batter on the non-stick pan and spread it evenly using a circular motion.
  11. Drizzle a little oil on the sides and allow to cook.
  12. Top with one portion of the filling mixture and spread it evenly over the dosa.
  13. When the lower side of the dosa is lightly browned, fold over.
  14. Repeat to make 3 more dosas.
  15. Serve hot with coriander garlic chutney.
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