Vegetable Dosa

Vegetable Dosa is a savory and crispy South Indian pancake made from fermented rice and lentil batter, filled with a colorful mix of sautéed vegetables. It's a wholesome and delicious breakfast option that pairs perfectly with coconut chutney and sambar.

Ingredients

• Basmati rice - 1 cup
• Split urad dal (black gram) - 1/4 cup
• Fenugreek seeds - 1/2 teaspoon
• Water - 2.5 cups (for batter)
• Salt - to taste
• Vegetable oil - for cooking
• Onion - 1 small, finely chopped
• Carrot - 1 small, grated
• Green bell pepper - 1/2, finely chopped
• Spinach - 1 cup, chopped
• Coriander leaves - a handful, chopped
• Turmeric powder - 1/4 teaspoon
• Garam masala - 1/2 teaspoon
• Chili powder - to taste

Steps

1. Rinse the basmati rice and split urad dal together with fenugreek seeds in plenty of water and soak for 4-6 hours or overnight.
2. After soaking, drain the rice and dal mixture and blend it with 2.5 cups of water until smooth to make a batter. The batter should be thick but pourable.
3. Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it doubles in size and has a slightly tangy aroma.
4. Once fermented, add salt to taste and mix well. The batter should be of pouring consistency; add a little water if necessary.
5. In a pan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
6. Add the grated carrot, green bell pepper, and spinach, along with turmeric powder, garam masala, and chili powder. Cook for 3-4 minutes until the vegetables are slightly tender. Stir in chopped coriander leaves and set aside.
7. Heat a non-stick skillet or dosa pan over medium heat. Pour a ladleful of batter and spread it into a thin circle, making sure to cover the pan evenly.
8. Drizzle a little oil around the edges and on top of the dosa, and cook for about 2-3 minutes until the bottom is golden brown.
9. Place a portion of the sautéed vegetable mixture in the center of the dosa, fold it over, and cook for an additional minute.
10. Repeat the process for the remaining batter and filling. Serve hot with coconut chutney and sambar.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Loaded with vitamins and minerals from a variety of vegetables.

Tags