Stuffed Spinach Dosa

Preparation:20 mins
Cook: 40 mins
Total Time: 601 hours
Servings: Makes 16 to 17 dosas

Ingredients

For The Batter
1 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
3 tbsp beaten rice (poha)
water for soaking
1/2 cup spinach (palak) puree
oil for greasing
butter for cooking

For The Stuffing
1 cup boiled corn
1/4 cup chopped capsicum
1/4 cup chopped onion
1/4 cup chopped coriander (dhania)
1 cup grated mozzarella cheese
1/2 tsp chaat masala
1/2 tsp dry red chilli flakes (paprika)

For Serving
tomato ketchup

Method

For the batter
For the batterWash and rinse the beaten rice.Combine washed and rinsed rice, urad dal and fenugreek seeds in deep bowl.Add the rinsed beaten rice and water, mix well and let it soak overnight.Drain and blend in a mixer using water to make a thick batter.Transfer into a deep bowl, cover it with a lid and keep aside to ferment for 6 to 8 hours.Add the spinach puree and salt to the batter, mix well and keep aside.
For the stuffing
For the stuffingCombine the corn, capsicum, onion, coriander, chaat masala and chilli flakes in a bowl and mix well.
How to proceed
How to proceedHeat a non-stick tava (griddle), sprinkle a little water on it and wipe off using a piece of cloth.Grease the tava with a little oil.Pour a laddleful of the batter on the tava (griddle) and spread in a circular motion to make a dosa.Smear 1 tsp butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour.On half portion of the dosa spread the stuffing and sprinkle cheese over it.Fold the other half portion of the dosa over the stuffing and cook for 20 seconds. Turn over the dosa and cook on the other side.Repeat steps 3 to 6 to make more dosas.Cut dosa into two and serve immediately with tomato ketchup.