Ingredients
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For the Dosai Batter:
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1 cup raw brown rice
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1 teaspoon fenugreek seeds
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1/2 teaspoon turmeric powder
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1/4 teaspoon red chili flakes
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1/4 teaspoon asafetida (hing)
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1 tablespoon fresh ginger, minced
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1 tablespoon chopped cilantro leaves
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For the Potato Filling:
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1 large potato, boiled and mashed
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1/4 cup cooked lentils (optional)
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1 green chili, finely chopped
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1 small onion, finely chopped
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1 clove garlic, minced
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Directions
Sub-title: A Delicious and Nourishing Gluten-Free Breakfast Option Inspired by South Indian Cuisine
Description: This easy-to-make vegetarian breakfast recipe combines the creamy texture of chickpea flour with the rich flavor of spices to create savory dosas, a popular South Indian street food. The potato filling adds protein and fiber, making this a satisfying meal that’s perfect for busy mornings!
Ingredients:
For the Dosai Batter:
1 cup raw brown rice
1 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
1/4 teaspoon red chili flakes
1/4 teaspoon asafetida (hing)
1 tablespoon fresh ginger, minced
1 tablespoon chopped cilantro leaves
For the Potato Filling:
1 large potato, boiled and mashed
1/4 cup cooked lentils (optional)
1 green chili, finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. For the Dosai Batter: Rinse the rice thoroughly until the water runs clear. Soak the rice along with the other ingredients except for the oil overnight or at least 8 hours.
2. Blend the soaked rice into a smooth paste using a blender or food processor. Add enough water to get a thick batter consistency similar to pancake batter. Set aside.
3. For the Potato Filling: Heat oil in a non-stick pan over medium heat. Saute the green chili, onions, and garlic until softened. Add the mashed potatoes, cooked lentils (if using), and all the filling ingredients. Mix well and cook for another minute.
4. Transfer the mixture to a bowl and allow it to cool completely. Once cooled, divide the mixture into six equal portions. Cover and refrigerate until ready to assemble the dosas.
5. To Assemble the Dosas: Pour about 1/4 cup of the dosa batter onto a hot tawa or non-stick skillet. Using a ladle, spread the batter evenly in a circular motion to form a thin circle.
6. Place one portion of the potato filling in the center of the crepe. Fold half of the crepe over the filling, then fold the other half over the first half to form a semi-circle. Cook for another minute on each side.
7. Repeat steps 5-6 with the remaining batter and filling. Serve warm with your favorite sambar or chutney.
Note: You can also use store-bought dosa or idli batter if you don’t have time to prepare the fermented batter from scratch. Simply adjust the proportions accordingly.
Steps
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1
Done
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For the Dosai Batter: Rinse the rice thoroughly until the water runs clear. Soak the rice along with the other ingredients except for the oil overnight or at least 8 hours. |
|
2
Done
|
Blend the soaked rice into a smooth paste using a blender or food processor. Add enough water to get a thick batter consistency similar to pancake batter. Set aside. |
|
3
Done
|
For the Potato Filling: Heat oil in a non-stick pan over medium heat. Saute the green chili, onions, and garlic until softened. Add the mashed potatoes, cooked lentils (if using), and all the filling ingredients. Mix well and cook for another minute. |
|
4
Done
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Transfer the mixture to a bowl and allow it to cool completely. Once cooled, divide the mixture into six equal portions. Cover and refrigerate until ready to assemble the dosas. |
|
5
Done
|
To Assemble the Dosas: Pour about 1/4 cup of the dosa batter onto a hot tawa or non-stick skillet. Using a ladle, spread the batter evenly in a circular motion to form a thin circle. |
|
6
Done
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Place one portion of the potato filling in the center of the crepe. Fold half of the crepe over the filling, then fold the other half over the first half to form a semi-circle. Cook for another minute on each side. |
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7
Done
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Repeat steps 5-6 with the remaining batter and filling. Serve warm with your favorite sambar or chutney. |
