About:

Masala dosa (crepes with spicy stuffing) is an absolutely addictive, comforting fare and a classic among South Indian breakfast. But when you have restrictions on having white rice in your diet this is a healthy option.

Serves: 2  (5-6 dosas)
Preparation time: 20 minutes

Ingredients:

For Batter:

•          Brown basmati rice- 1cup
•          Oats-1/4 cup
•          Urad dal – 1/4 cup
•          Chana dal – 2 tbsp
•          Toor dal- 1tbsp
•          Fenugreek seeds- 1 to 2 tbsp

For Stuffing:

•          Chick Peas – 1 ½ cup
•          Frozen Peas – 1/2 cup
•          Onion – 1 num
•          Ginger Garlic paste – 2tbsp
•          Minced Chilli OR Chilli paste – 1tbsp
•          Turmeric – pinch
•          Oil – 2tsp
•          Mustard seeds -1tsp
•          Jeera seeds -1tsp
•          Curry leaves- 5 to 7 leaves
•          Salt- as per taste

Method:

For Batter:

•          Wash & Rinse Thoroughly; Soak Brown rice, Urad dal, Chana dal  & Toor dal for 5-6 hrs in water
•          Drain water and preserve it, which can be used while grinding (If required)
•          Soak oats just half an hour before  making the dosa batter
•          Grind it to smooth batter neither too thick nor runny
•          Leave it to ferment overnight or 7-8 hrs (Warm temperature is necessary)

For Stuffing:

•         Wash & Rinse thoroughly; Soak the Chick peas overnight (7 – 8 hrs)
•          Pressure cook it for about 4–5 whistles
•          Mash it coarsely and set aside
•       Heat oil in the pan and add mustard seeds & Jeera; When mustard seed splutters add Curry leaves, Chilli  and Ginger Garlic paste and sauté
•         Add onion & sauté for about 4-5 minutes and then add Turmeric & Salt; Mix it
•         Add green peas and saute until peas are cooked
•         Add cooked and mashed Chick peas;  Sprinkle some water & simmer until thoroughly heated for few minutes
•         Finally garnish with coriander and turn off the flame and shift it to the bowl

Making Dosas:

•          Once the batter is fermented add salt as per taste and 1/2 tsp of sugar and mix well
•          Heat a non-stick pan on high for 20 Secs. To check the heat of the pan just sprinkle some water & if the droplets sizzles reduce the flame

•          Pour 2 ladle full of batter then with the back of the ladle spread in the circular motion and cook it until the base is golden brown

•          Spread a tsp of red/green chutney (Optional) and add the stuffing on one side and fold over other side
•          Remove dosa from pan to the serving plate

Serve hot with below choice of Chutney/Dips:

Peanut chutney:

Tomato Walnut Chutney:

Tomato Methi Chutney:

Almond and Curry leaves Chutney:

Note:

•          In the stuffing Whole chopped Chillies OR Chilli Powder can be used instead of Chilli paste
•          You can use canned Chickpeas instead of dried.Rinse and drain the canned Chickpeas before use.
•          While frying dosas can drizzle some oil after spreading the batter on the pan
•          You can replace brown rice with Broken wheat OR Oats but that may reduce bit of crispiness