Stuffed Water Chestnut Dosa
Here's a twist on the traditional Masala Dosa - Stuffed Water Chestnut Dosa, made with the nutritious Singhada Atta and a delicious potato masala!
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Servings: 3
Ingredients
- 2-3 boiled potatoes
- 1/4 teaspoon cumin seeds
- 1 green chili
- 1/2 inch ginger
- 1 tablespoon oil / ghee
- 2 tablespoon finely chopped coriander leaves
- 1/4 teaspoon turmeric powder
- Rock salt to taste
Instructions
- In a large bowl, add curd, salt and black pepper powder to water chestnut flour and mix well.
- Add water as required and whisk into a lump free batter. Keep aside for 15 minutes.
- Mash the boiled potatoes and keep aside.
- In a pan heat 1 tablespoon oil and add cumin seeds.
- Once the seeds crackle, add grated ginger and chopped green chili and stir fry for few seconds.
- Next, add turmeric powder and mashed potato. Mix well and stir fry. Add salt and coriander leaves.
- Cook for 1-2 minute and put off the flame. Now heat a skillet on medium flame.
- Add a ladle full of batter in the center of the skillet. Spread the batter in circular motion.
- Drizzle oil on the sides of the dosa. Cover and cook for 2-3 minutes.
- Now flip the dosa carefully and cook the other side too.
- Flip the dosa again and add potato stuffing to the center.
- Fold the dosa and serve hot.