Ingredients:

• For dosa: Rice – 4 cups
• Urad Dal – 2 cups
• Fenugreek seeds – 1 tsp
• Pre-cooked Rice – 1 cup
• Sugar – 2 tsp
• Salt as per taste
• For vegetable stuffing:
• Potatoes – 1 medium sized (finely chopped)
• Green peas – 2 tbsp
• Beans – 10-12 (finely chopped)
• Carrots – 1 medium sized (finely chopped)
• Capsicum – 1 medium sized (finely chopped)
• Cabbage – 2 tbsp (finely shredded)
• Onions – 1 medium sized (finely chopped)
• Ginger-garlic paste – 1 tsp
• Green chillies – 3-4 (as per your taste)
• Red Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1 tsp
• Garam Masala powder – 1 tsp
• Juice of 1 Lemon
• Coriander leaves – 2 tbsp (finely chopped)
• Oil – 1 tbsp
• Ghee – 3 tbsp

Method:

1. For dosa:
2. Soak rice and fenugreek seeds together and soak urad dal separately for 6-7 hours.
3. Grind dal separately to a fine paste by adding a little water. Keep aside
4. Now grind rice, fenugreek seeds and pre-cooked rice to a fine paste by adding a little water. Keep aside
5. Now add salt to the rice and dal. Mix well let it ferment overnight.
6. The batter should be of pouring consistency.
7. Just before cooking the dosa, add a tsp of sugar and mix well.
8. For stuffing:
9. Take a wok or kadai. On med-high heat oil in it then add onion and green chillies. Fry it until light brown.
10. Then add ginger-garlic paste and chopped vegetables.
11. Close the lid and allow it to cook for 2 mins.
12. After 2 mins, remove the lid add all the powder masalas and salt.
13. Stir well, close the lid and allow it cook for more 4-5 mins until done.
14. Turn off the heat. Allow it to cool, then add coriander leaves and lemon juice and mix it well.
15. To make stuffed dosas:
16. Take a non-stick girdle. Heat it on medium flame, smear a few drops of oil on it. Then take a ladle of batter and spread quickly on the girdle.
17. Cover and cook for 2 mins.
18. Then place 2 tbsp of the stuffing on the dosa, fold over to seal the filling, smear ghee on both the sides and roast it to a golden brown.
19. Serve hot with udupi sambar and onion chutney.

Recipe courtesy of Naga