You are here: Home > Cuisine > Indian Veg Recipes > South Indian > Different Types of Dosa > Stuffed Sprouts Dosa Stuffed Sprouts Dosa by Tarla Dalal A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies like beetroot, carrots, cabbage and tomatoes. While the dosas make a great alternative to rotis for the gluten-intolerant, the nutritious stuffing is a healthy alternative to starchy potatoes! You need to plan a little ahead if you wish to make Stuffed Sprouts Dosas, because the batter needs to be fermented. 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Preparation Time: 20 mins Fermenting Time: 4 hours. Cooking Time: 20 mins Total Time: 4006 hours 40 minutes 4Makes 4 dosas Show me for dosas Ingredients For The Dosa Batter1/2 cup rice (chawal) , washed and drained3 tbsp urad dal (split black lentils) , washed and drained5 to 7 fenugreek (methi) seeds , washed and drained2 tbsp leftover cooked rice (chawal) salt to tasteFor The Sprouts Stuffing1/2 cup boiled mixed sprouts (moong , chana , matki etc.)1 tsp oil1/4 tsp mustard seeds ( rai / sarson) a pinch of asafoetida (hing)4 to 5 curry leaves (kadi patta)2 tbsp finely chopped onions2 tbsp grated beetroot2 tbsp grated carrot2 tbsp grated cabbage1/4 cup finely chopped tomatoes1 tbsp finely chopped coriander (dhania)1/4 tsp turmeric powder (haldi)1 tsp chilli powder salt to tasteOther Ingredients1 1/4 tsp oil for greasing and cooking Method For the dosa batterFor the dosa batterCombine the rice, urad dal, fenugreek seeds, cooked rice and 1½ cups of water in a bowl, mix well and soak them for at least 2 hours. Drain well.Add ¾ cup of water and blend in a mixer to a smooth paste. Cover with a lidand keep aside to ferment for at least 4 hours.Add the salt and mix well. Keep aside.For the sprouts stuffingFor the sprouts stuffingHeat the oil in a broad non-stick and add the mustard seeds.When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 minute.Add the mixed sprouts, beetroot, carrot, cabbage, tomatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Divide the stuffing into 4 equal portions and keep aside.How to proceedHow to proceedHeat a non-stick tava (griddle) and grease it using ¼ tsp of oil.Pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 200 mm. (8”) round dosa.Smear ¼ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour.Place a portion of the sprouts stuffing in the centre of the dosa and fold over.Repeat steps 2 to 4 to make 3 more dosas.Serve immediately. Nutrient values (Abbrv) per dosaEnergy170 calProtein5.5 gCarbohydrates29.8 gFiber3.8 gFat3.2 gCholesterol0 mgSodium13.6 mgClick here to view calories for Stuffed Sprouts Dosa