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Sunday, August 25, 2013

Soya masala Dosa

Masala dosa happens to be one of our staple breakfast items. We usually end up trying out variations to the regular potato masala like the panner stuffed dosa, egg bhurji stuffed dosa, upma stuffed dosa (MLA). This time we decided to stuff it with soya kheema ( mashed soya nuggets ). This not only reduces the starch/carbs content which makes it a healthier option for diabetics, but the increased protein content makes it more filling. Here is the recipe:



















Preparation time: 15-20 mins

Ingredients: 1 1/2 cup boiled soya nuggets, 1 medium sized potatoes ( boiled and peeled ), 1 tsp grated garlic, 1 tsp grated ginger, 1 medium sized onion ( finely chopped ), mustard and cumin seeds for tempering, 1/2 tsp chilli powder, 1/5 tsp turmeric, 2-3 tsp chopped coriander leaves, 3-4 tbs green peas, 3-4 tsp oil, dosa batter for 3-4 dosas, salt to taste.

Cooking: Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.

Add green peas and fry for 2 minutes.

Add the boiled soya nuggets and fry for 3-4 minutes.

Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Add the chopped coriander. Fry for 1 minute. Remove from heat and keep aside.

Heat a tawa. Season it with 2-3 drops of oil. Wipe off excess oil with a paper towel / soft cloth. Sprinkle a little water to check if the tawa lets out a slight sizzle. At this stage take a ladle full of the batter and spread over the tawa with a circular motion.

Spread the soya-potato batter at the center of the dosa.



















Fold it from both sides.

Serve hot with chutney or sambar.




      

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