Stuffed Wheat Dosa ( Weight Loss During Pregnancy )

by Tarla Dalal

Added to 10 cookbooks
This recipe has been viewed 4017 times

This unique wheat dosa is enriched with urad dal, rice flour and chana dal. Tempered with simple spices, the flavourful low-fat paneer and green peas stuffing provides essential protein without the excess calories and fat.

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Soaking Time: 30 Minutes
Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 8 dosas
Show me for dosas

Ingredients

For The Dosa Batter
1 cup whole wheat flour (gehun ka atta)
1 tbsp rice flour (chawal ka atta)
1/2 tsp oil
1 tsp chana dal (split bengal gram) , soaked for 1/2 hour and drained
1/2 tsp urad dal (split black lentils) , soaked for 1/2 hour and drained
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
5 to 6 curry leaves (kadi patta)
1 tsp finely chopped green chillies

For The Stuffing
1/2 tsp oil
1/2 tsp cumin seeds (jeera)
1 slit green chilli , finely chopped
1/4 cup chopped tomatoes
1 cup boiled green peas
1/2 cup diced low-fat paneer (cottage cheese)
1 tsp chaat masala
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
2 1/4 tsp oil for greasing and cooking
salt to taste
1/4 tsp fruit salt

Method
For the dosa batter

Combine the wheat and rice flour in a bowl, add enough water and mix well to a smooth batter. Keep aside.
For the tempering, heat the oil in a small non-stick pan and add the chana dal, urad dal, mustard seeds and cumin seeds.
When the seeds crackle, add the curry leaves and green chillies, pour the tempering over the dosa batter and mix well. Keep aside.

For the stuffing

Heat the oil in a non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies and tomatoes, mix well and sauté on a medium flame for 2 to 3 minutes.
Add the green peas, paneer, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute.
Divide the stuffing into 8 equal portions and keep aside.

How to proceed

Add the salt and the fruit salt to the dosa batter and sprinkle a few drops of water over it.
When the bubbles form, mix gently.
Heat a non-stick tava (griddle) and grease it lightly with oil.
Spread 2 tbsp of the batter evenly to make a dosa of 100 mm (4”) diameter.
Cook on both sides till golden brown using ¼ tsp of oil.
Remove on a plate, place a portion of the stuffing at an edge and fold it to make a semi-circle.
Repeat with the remaining dosa batter and stuffing to make 7 more dosas. Serve hot.

Nutrient values