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Sweet Potato Stuffed Dosa

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Sweet Potato Stuffed Dosa

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 Min

Cook Time : 30 Min

Total Time : 40 Min

Ingredients

Serves : 4
  • 4 cups dosa batter
  • 1/2 kgs sweet potato boiled and grated
  • 1 nos onion chopped fine
  • 1 tbsp oil
  • 1/2 tsp mustard
  • 1/2 tsp cumin
  • 1 tsp chana dal
  • 5-6 nos curry leaves
  • 1 tsp ginger garlic paste
  • 1/4 cups green peas
  • 2 nos green chillies
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 pinch asofotida
  • 1 pinch salt to taste
  • 2 sprig coriander leaves to garnish
  • 2 tbsp ghee or oil for dosa
  • 4 tbsp gunpowder

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

Wordsmith Kaur

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#Tags

Sweet Potato Onions Brunch Kitty Party Savory Medium less than 60 Mins Stove Top For Large Groups Served Hot Shallow Fried Breakfast Main Dish Vegetarian Kids-Friendly