- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Have you eaten a sweet potato stuffed dosa? Well, that is what I did, tried out a sweet potato filling which was as tasty as or tastier than the traditional potato one. Sweet Potato has natural sugars which regulates blood sugar, it is nutritious and has anti-oxidant, anti-inflammatory properties. Naturally, it is a healthy choice for anyone. To tell you the truth I do not like mixing my savoury menu with anything sweet. I have never liked any sweet-sour dishes but as I am prone to experimenting I plunged right in and made this Sweet potato filling for my dosa. I was excited to try out this new-fangled recipe and was treading into an unknown zone. This healthy and nutritious filling gives your favourite dosa a healthy twist and taste. A great alternative to your standard potato masala dosa, do try this sweet potato filling. It makes you crave for more. Many people I know do not eat potatoes and this is an option for them Dosa or Indian pancakes can make a full meal at breakfast, lunch or dinner. When you have guests next surprise them with this novel, sweet potato filled dosas and it will make for great conversation at the table.
Cooking Time
Preparation Time : 10
Cook Time : 30
Total Time : 40
Ingredients
Serves 4
Dosa Batter 4 cups
sweet potato boiled and grated 1/2 kgs
onion chopped fine 1 nos
oil 1 tbsp
mustard 1/2 tsp
cumin 1/2 tsp
chana dal 1 tsp
curry leaves 5-6 nos
ginger garlic paste 1 tsp
green peas 1/4 cups
green chillies 2 nos
red chilli powder 1/2 tsp
turmeric powder 1/2 tsp
asofotida 1 pinch
Salt to Taste 1 pinch
Coriander leaves to garnish 2 sprig
Ghee or Oil for dosa 2 tbsp
Gunpowder 4 tbsp
Directions
Boil the sweet potato with salt. Peel and mash or grate like I do.Heat a pan and add the oil. Add the chana dal, mustard and cumin. Once they splutter add the curry leaves, green chillies and asafoetida.Sauté the ginger-garlic next with the chopped onions till translucent. Add the green peas, turmeric, and chilli powder next.Once they are done, add the mashed sweet potato and mix it well. Make a smooth mash to fill in the dosa. Garnish with the coriander leaves.Remove from fire and let cool.
Heat a skillet or non-stick Tawa. Once it is hot, pour a ladle full of Dosa batter and spread like a thin pancake. Take a spoon of ghee and drizzle along the edges and in the centre. Spread a little gunpowder to up the spice quotient. Add a spoonful of the sweet potato mixture in the centre. Fold one end over the other to close the dosa and transfer to a plate. Serve with chutney and sambar
Heat a skillet or non-stick tawa.Once it is hot, pour a ladle full of Dosa batter and spread like a thin pancake. Take a spoon of ghee and drizzle along the edges and in the centre. Spread a little gunpowder to up the spice quotient. Add a spoonful of the sweet potato mixture in the centre. Fold one end over the other to close the dosa and transfer to a plate. Serve with chutney and sambar
NotesThe dosa batter should be fermented overnight to make a really tasty dosa.Sweet potato should be boiled just right or else the mixture would be too mushy and tasteless.
It tastes divine and is going to be a regular in my dosa now.
Wordsmith Kaur
35 Recipes
McKinney, Texas
(455) 555-8585
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