You are here: Home > Course > Breakfast > Breakfast Idlis / Dosas / Uttapam > Stuffed Moong Sprouts Dosa Stuffed Moong Sprouts Dosa by Tarla Dalal If you love tacos, wraps and just veggie-loaded snacks, you will love this stuffed dosa too! The Stuffed Moong Sprouts Dosa is a filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for haemoglobin). It is also an innovative and tasty way to consume left-over sprouts, fortified with veggies like cabbage and carrot and flavoured with peppy chaat masala! 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Close 11 Sep 2014 This recipe has been viewed 45526 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD स्टफ्ड मूंग स्प्राउटस् डोसा - हिन्दी में पढ़ें (Stuffed Moong Sprouts Dosa in Hindi) સ્ટફ્ડ મુંગ સ્પ્રાઉટ્સ ઢોસા - ગુજરાતી માં વાંચો (Stuffed Moong Sprouts Dosa in Gujarati) Stuffed Moong Sprouts Dosa recipe - How to make Stuffed Moong Sprouts Dosa Tags Healthy Indian RecipesBreakfast Idlis / Dosas / UttapamBreakfast using LeftoversSauteIndian TawaTavaIndian Breakfast Recipes for Kids Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 dosas Show me for dosas Ingredients For The Dosas1 cup leftover sprouted moong (whole green gram)4 tbsp rice flour (chawal ka atta) salt to tasteFor The Stuffing1/2 cup boiled , peeled and mashed potatoes2 tbsp grated carrot2 tbsp grated beetroot2 tbsp grated cabbage2 tbsp finely chopped onions1/4 cup finely chopped tomatoes1 tsp oil1/4 tsp mustard seeds ( rai / sarson)2 to 3 curry leaves (kadi patta) a pinch of turmeric powder (haldi) a pinch of asafoetida (hing)1 tbsp finely chopped coriander (dhania)1/2 tsp chaat masala salt to tasteOther Ingredients1 1/4 tsp oil for greasing and cookingFor Serving coriander green garlic chutney Method For the dosasFor the dosasCombine the sprouts with ¾ cup of water and blend in a mixer to a smooth paste.Transfer the paste into a bowl, add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes.Add ¼ cup of water to make a batter of dropping consistency. Keep aside.For the stuffingFor the stuffingHeat the oil in a broad non-stick pan and add the mustard seeds.When the seeds crackle, add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds.Add all the vegetables, coriander, chaat masala and salt, mix well and cook on a medium flame for 1 minute.Divide the stuffing into 4 equal portions and keep aside.How to proceedHow to proceedHeat and grease a non-stick tava (griddle) using ¼ tsp of oil.Pour a ladleful of the batter and spread it evenly in a circular motion to make a 150 mm. (6”) diameter circle.Drizzle ¼ tsp of oil along the sides and cook till the dosa is brown in colour.Place a portion of the stuffing on one half of the dosa and fold over to make a semi-circle.Repeat steps 2 to 4 to make 3 more dosas.Serve immediately with coriander green garlic chutney. Nutrient values (Abbrv) per dosaEnergy132 calProtein4.9 gCarbohydrates21 gFiber3.8 gFat3.1 gCholesterol0 mgSodium47.5 mgClick here to view calories for Stuffed Moong Sprouts Dosa