7 October 2014

Chinese Style Stuffed Dosa

Tired of the normal dosas, I decided to experiment with some different stuffing. With some cabbage and carrots in the fridge, the first thought was Chinese!! A dash of this and a sprinkle of that...not a bad idea.... What can one not do when you have the right sauces at home :)

                                            CHINESE STYLE STUFFED WHEAT DOSA

Ingredients :

For Dosa :

Wheat flour - 2 cups
Soya flour - 2 tbsps
Rice flour - 1/2 cup
Maida - 1/4 cup
Curd - 1/2 cup (whisked)
Water as required
Salt to taste

For Stuffing :

Shredded Cabbage - 1 cup
Grated Carrot - 1/2 cup
Chopped Capsicum - 1/4 cup
Grated Paneer - 1/2 cup
Schezwan Sauce - 2 tbsps
Red Chili Sauce - 1 tsp
Soya Sauce - 1 tsp
Salt to taste
Oil - 2 tsps

Method : 

1. Mix together the flours and salt to taste, gradually add the whisked curds and stir well leaving no lumps. Add enough water to make a thin dosa batter. Leave aside for 5 minutes.

2. For the stuffing, heat oil in a pan. Add the cabbage and sauté for 2 minutes. Add the carrot and sauté for 2 more minutes. Do not cook too much, we need the vegetables 1/4th crunchy.

3. Now add the capsicum. Add the Schezwan sauce and Red chili sauce and mix well.

4. Tip in the paneer and mix again. Add the soya sauce and salt to taste. Be careful with salt as the sauces would have some salt in them already. Sauté for just 1 minute more and remove.

5. Heat a dosa tawa and grease with a little oil. If the dosa batter is a bit thick add little more water. Pour a ladle-ful batter on to the tawa and spread evenly. Cook with a little oil till cooked and golden brown on both sides.
Note : Always make a small tester dosa first to make sure it comes out OK. If too sticky or if it tears, add a little rice flour.

6. Place the stuffing on one end of the dosa and roll carefully. Serve hot with spicy ketchup.


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