Stuffed Dosa Cones ( Tiffin Treats)

by Tarla Dalal

add to my cookbook add to shopping list

Added to 20 cookbooks This recipe has been viewed 21466 times

Agreed, dosas taste the best when they are fresh and crisp, but there is a homely charm to soft, spongy dosas that can be comfortably packed in tiffin boxes or carried along when travelling too. Here is an amazing dosa recipe that does not even require fermentation, but stays fresh in the tiffin box for at least 4 hours. Prepare the dosas soft and stuff them with this sumptuous, excitingly flavoured mixture of potatoes and green peas to make Stuffed Dosa Cones, which look and taste attractive to kids. Also pack Apple Sticks ( Tiffin Recipe) in another tiffin, for a fruity delight to munch on during the short break or after lunch.

Add your private note

Stuffed Dosa Cones ( Tiffin Treats) recipe - How to make Stuffed Dosa Cones ( Tiffin Treats)

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 8Makes 8 stuffed dosa cones
Show me for stuffed dosa cones

Ingredients

For The Dosas
1/2 cup rice flour (chawal ka atta)
1/2 cup semolina (rava/sooji)
1/4 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
salt to taste

For The Stuffing
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/4 tsp of turmeric powder (haldi)
1 cup boiled potato cubes
1/4 cup boiled green peas
1/2 tsp lemon juice
1/4 tsp green chilli paste
1 tbsp chopped coriander (dhania)
salt to taste

Method

For the dosas

Combine all the ingredients with approx. 1½ cups of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
Heat a non-stick tava (griddle), pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle.
Smear a little oil over it and along the edges and cook on a medium flame till both the sides turn light brown in colour, but it is soft.
Repeat with the remaining batter to make 7 more dosas. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds.
Add the potatoes, green peas, lemon juice, green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it lightly using a back of a spoon. Keep aside.

How to proceed

Cool the dosas and the stuffing completely.
Place a dosa on a clean, dry surface and fold it into a semi-circle, as shown in image 1.
Hold both the ends of the dosa and overlap each other to form a cone, as shown in image 2.
Stuff the cone with 1 tbsp of the stuffing and press it lightly, , as shown in image 3.
Repeat steps 2 to 4 to make 7 more stuffed dosa cones.

How to pack

Wrap in an aluminium foil, and pack in an air-tight tiffin box.

Nutrient values per stuffed dosa cone

Energy	114 cal
Protein	2.9 g
Carbohydrates	22.3 g
Fiber	1.1 g
Fat	1.5 g
Cholesterol	0 mg
Vitamin A	45.4 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.7 mg
Vitamin C	3.5 mg
Folic Acid	5.9 mcg
Calcium	10.4 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	4.9 mg
Potassium	74.9 mg
Zinc	0.3 mg