Stuffed Mini Dosas

Stuffed Mini Dosas

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Stuffed Mini Dosas are a formidable contender to samosas! When you are bored of serving the same old samosas and kachoris at high-tea, cocktail or chaat parties, try this exciting snack instead. The mini dosas are conveniently made of a green gram based batter, which requires no fermentation. To add to the crispy excitement of these dosas, they are stuffed with a succulent potato and capsicum mixture, which makes this handy-sized snack a thrilling mouthful indeed!

Stuffed Mini Dosas recipe - How to make Stuffed Mini Dosas

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 mini dosas
Show me for mini dosas


For The Dosas
1/2 cup green moong dal (split green gram)
1 green chilli
1/2 tsp grated ginger (adrak)
a pinch of asafoetida (hing)
1 tbsp oil
salt to taste
oil for cooking

For The Stuffing
1 cup boiled , peeled and chopped potatoes
1/2 cup capsicum , chopped
1 small onion , chopped
1 green chilli , finely chopped
1 tsp chilli powder
2 tbsp butter
salt to taste

For the dosas

    For the dosas
  1. Wash and soak the green gram in water for at least 4 hours.
  2. Drain and grind to a smooth paste along with the green chilli, ginger and ¼ cup of water.
  3. Add the asafoetida,1 tablespoon of oil, salt and ¼ cup of water and mix well. Keep aside.

For the stuffing

    For the stuffing
  1. Heat the butter and add the onion and green chilli. Sauté for a few minutes till the onion turns translucent.
  2. Add the capsicum, potatoes,chilli powder and salt and mix well.
  3. Remove from the fire and keep aside.

How to proceed

    How to proceed
  1. Heat a non-stick tava (griddle) and grease it lightly with oil.
  2. When hot, pour a tablespoonful of the dosa batter, spread using a circular motion to make a thin dosa approximately 75 mm (3") in diameter and cook on one side.
  3. Pour a little oil along the edges while cooking.
  4. When crispy, place a spoonful of the stuffing on it and roll to form a cylindrical shape.
  5. Repeat with the remaining batter and stuffing to make 19 more mini dosas.
  6. Serve hot.