Kutchi Style Dosai

by MEENA SAVLA

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‘Dosa’ and ‘Kutchi Dabeli’ are all time favourites of all Age Groups. The Combination of both will take you to experience a whole new taste. You will have demand for the same again and again . Moong dal Dosa with Kutchi Dabeli Stuffing is Awesome!

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Kutchi Style Dosai recipe - How to make Kutchi Style Dosai

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Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 6Makes 6 serving

Ingredients

For The Dosa Batter
yellow moong dal (split yellow gram)
1/4 cup rice (chawal)
2 tbsp besan (bengal gram flour)
8-10 fenugreek (methi) seeds
garlic-ginger-green chilli paste (optional)
sour curds (khatta dahi)
a pinch of baking soda
salt to taste

For The Stuffing
4 finely chopped tomatoes
2 big boiled raw bananas , grated
1/4 cup boiled green peas
1/4 cup finely grated coconut
2 tsp dabeli masala
1/2 tsp turmeric powder (haldi)
1 1/2 tsp red chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chaat masala
4 tbsp sweet chutney
2 tbsp chopped coriander (dhania) leaves
salt to taste
oil

Other Ingredients
masala peanuts (ready available)
pomegranate (anar) seeds
sweet chutney
red garlic (lehsun) chutney
butter
cheese (optional)

For Serving
sweet chutney
garlic tomato chutney
coconut chutney

Method

For the dosa batter

Combine moong dal, rice and fenugreek seeds in a deep bowl and soak in enough water for 4-5 hours.
Drain and blend in a mixer with curds and enough water to make a batter for dosa.
Transfer the mixture into a bowl, add the remaining ingredients and mix well.
Cover with a lid and keep aside to rest for 15-20 minutes.

For the stuffing

Heat oil in a non-stick pan, add red chilli paste, garlic paste and sauté. Add the tomatoes, dabeli masala, turmeric powder, and chaat masala and sauté till pulpy.
Add bananas, green peas, sweet chutney, coconut and coriander, mix well and cook for another 2 to 3 minutes. Remove in a bowl and keep aside to cool.

How to proceed

Heat a non-stick tava sprinkle a little water on it to check if properly heated and wipe off using a piece of cloth.
Pour a laddleful of the batter on the tava and spread in a circular motion to make a dosa. Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.
Spread little sweet chutney and garlic chutney on it.
Place enough stufifng in a row in the centre, sprinkle 2 tbsp each of masala peanuts, pomegranate, grate cheese and fold it over from both the sides overlapping each other. Press it slightly for 1 minute.
Cut into 3 to 4 pieces and serve immediately with Sweet chutney, garlic-tomato chutney and coconut chutney.

Handy tip

You can use ready made dosa batter available in the market if you don’t wish to prepare the moong dal batter at home. Though Moong Dal Dosa taste the best with Kutchi Dabeli stuffing.
You can use boiled potatoes instead of raw banana or mixture of both.