Stuffed Moong Sprouts Dosa

Preparation :20 mins
Cook :20 mins
Total Time :40 mins
Servings :Makes 4 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
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
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
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.