Masala Wheat Dosa (100 Calorie Snacks)

by Tarla Dalal

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Suggested serving size for 100 calories: 1 dosa

fibre, iron and calcium rich green peas and low-fat paneer stuffed in whole wheat dosas make a succulent snack - just make sure to stick to the suggested serving size.

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Masala Wheat Dosa (100 Calorie Snacks) recipe - How to make Masala Wheat Dosa (100 Calorie Snacks)

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Soaking Time: 30 Mins Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 8Makes 8 servings
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Ingredients

For The Dosa Batter
1 cup whole wheat flour (gehun ka atta)
1 tsp rice flour (chawal ka atta)
1/2 tsp of 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
salt to taste
1/4 tsp fruit salt

For The Stuffing
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 slit green chilli , finely chopped
1/4 cup chopped tomatoes
3/4 cup boiled green peas
1/3 cup low fat paneer (cottage cheese) cubes
1 tsp chaat masala
salt to taste
2 tbsp chopped coriander (dhania)

Other Ingredients
2 1/4 tsp oil for greasing and cooking
1/2 tsp oil

Method

For the dosa batter

Whisk the wheat and rice flour with enough water to make 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 and pour it over the dosa batter.
Add the salt and mix well.
Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
When the bubbles form, mix gently and keep aside.

For the stuffing

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

How to proceed