Dosa / Rice Crepe stuffed with Peas
Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
Meal type | Breakfast, Lunch, Snack |
Misc | Child Friendly, Gourmet, Pre-preparable, Serve Hot |
Ingredients
- 3 Cups rice
- 1 cup split urad dal (skinless black gram)
- 1 Tsp fenugreek seeds
- 1 Tsp baking soda
- Olive or vegetable oil
- 1 cup peas
- 1 cup panner, ricotta cheese or tofu
- 1/2 onion (choppes)
Note
You can also make dosa batter by mixing together 3 cups of rice flour with 1 cup of lentil ( black gram flour) . If you do that skip steps 1 and 2. Use tofu in place of paneer to make this recipe vegan
Directions
Soak rice, urad dal and fenugreek in water for 6-8 hrs or overnight. keep at least 3 inches of water above the mixture | |
drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth paste. | |
When all the mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it like pancake batter. Add baking soda and let it sit out for about 6 hrs to let it ferment | |
Pour one scoop of batter on a non stick pan | |
Using the back of the scoop to spread the batter around into a circle and cook for a minute or two till it looks cooked | |
Very gently flip the crepe over and cook another 30 seconds -1 minute and remove from fire | |
In another pan , heat oil, add onion, peas, fresh ginger, cumin and cook for a minute or two. | |
Add ricotta cheese/ panner/ tofu and cook another minute or two. If using ricotta cheese, you will need to cook it longer till the water evaporates. | |
Stuff the crepe/dosa with peas mixture and gently roll it like a wrap. Serve with mint chutney |
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