Stuffed Moong Sprouts Dosa

by Tarla Dalal

Stuffed Moong Sprouts Dosa, 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.

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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)

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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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Stuffed Moong Sprouts Dosa recipe - How to make Stuffed Moong Sprouts Dosa

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 dosas
Show me for dosas

Ingredients

For The Dosas
1 cup leftover sprouted moong (whole green gram)
4 tbsp rice flour (chawal ka atta)
salt to taste

For The Stuffing
1/2 cup boiled , peeled and mashed potatoes
2 tbsp grated carrot
2 tbsp grated beetroot
2 tbsp grated cabbage
2 tbsp finely chopped onions
1/4 cup finely chopped tomatoes
1 tsp oil
1/4 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 taste

Other Ingredients
1 1/4 tsp oil for greasing and cooking

For Serving
coriander green garlic chutney

Method

For the dosas

Combine 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 stuffing

Heat 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 proceed

Heat 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.