Wrap Cheese Masala Dosa with Coconut Chutney

#Dosas are crispy, savory pancakes that are a staple food in South India. Dosas are hugely popular in the rest of the country as well along with other #southindianfood in almost very suburb. With a traditional spicy potato filling, #dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite coconut chutney & sambhar.

I’m talking about these wrap cheese masala #Dosa that I, using simple ingredients that are easily available in our kitchen at all times. These dosa wraps with a filling made of traditional potato masala inside. I have slightly twist test them up, using tomatoes chutney  and processed cheese & chopped onion, to make them taste yummier.

For Dosa Batter :

  • 3 Cup Dosa Rice(Sona Masuri)
  • ½ tsp Methi (fenugreek) Seeds
  • 1 Cup Urad Dal
  • 2 tbsp Chana Dal
  • 1 Cup Poha (Flattened rice)

Rinse well and soak it in enough water for 4 hours. Soak in a bowl rice & fenugreek seeds, In another bowl soak urad dal & chana dal.

Poha(Flattened rice) soaked for 5-10 mins separately.

Separately grind, then add together. Cover and ferment the #dosa batter in a warm place. Let ferment until the surface is bubbly, about  8 hours. Add water & salt as required and making the dosa.

For Coconut Chutney :

  • 1 cup Coconut (grated)
  • 2 tbsp  Cooking Oil
  • 1 tsp Cumin Seed
  • 1 tsp Coriander  Seed
  • 2 tbsp Peanut
  • 2 tbsp Chana Dal
  • Tamarind –  a piece
  • 1 inch Ginger (Chopped)

Salt to taste Heat the oil in a pan and add cumin seed, coriander seed, peanut &, chana dal roast for few minutes. Let it cool down and then transfer to jar then add grated coconut, tamarind & chopped ginger, grind it into a coarse paste. Add salt as required.

For Tadka:

  • 2 tbsp Cooking Oil
  • 1 tsp Urad Dal
  • 3 -4 nos Dry Red Chillies
  • 1 tsp Mustard Seeds
  • 10-12 nos Curry leaves

Heat the oil in a tadka pan and add mustard seed, urad dal, red chillies & curry leaves, Sauté for a couple of seconds. Add this tempering to the chutney.

For Potatoes Masala filling:

  • 4-5 nos Potatoes (boiled & mashed)
  • 2 tbsp Cooking Oil
  • 1 tsp Mustard (rai) Seeds
  • ¼ tsp Methi (fenugreek) Seeds
  • 1 tbsp Chana dal
  • 1 no Green Chillies(chopped)
  • 10-12 nos Curry leaves
  • ½ tsp Turmeric Powder
  • Pinch of Hing

Salt to Taste  Heat a pan on medium heat add cooking oil, mustard seeds, methi (fenugreek)  seeds, pinch of hing, chana dal, curry leaves  and green chillies sauté it for a minute.
Add turmeric powder and saute it for a minute. Add the boiled potatoes and cook for 2-3 minutes, mash a little while cooking, add salt as required. Mix well, potato masala is ready keep aside.

For Dosa:

Heat a dosa pan on medium heat, grease the dosa pan and sprinkle some water, time to control the temperature of the pan.

Take a spoonful of dosa batter and spread evenly to make dosa, add cooking oil/butter and spread evenly on the dosa, cook the dosa for until crisp, the sides will starts to leave as and when the dosa is cooked. Gently cut the dosa for wrap, spread evenly tomato chutney on 1/4th part of dosa, repeat same process for aloo masala, Chopped onion, processed cheese and fold it,  add butter and spread on the dosa. Cook the dosa for 2-3 minutes until crisp.

Serve it hot with coconut chutney & tomatoes chutney.

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