Stuffed Mini Dosas
Crispy bite-sized dosas made with wholesome green moong dal batter and stuffed with a spiced potato-capsicum filling perfect as a snack, appetizer, or light meal.
- Prep Time: 20 mins (plus 4–5 hrs soaking)
- Cook Time: 20 mins
- Total Time: 40 mins (excluding soaking)
- Yield: 12–15 mini dosas (3–4 servings)
- Category: Snack
- Method: Pan-Fried
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
1/2 cup green moong dal (split green gram)
1 green chilli
1/2 tsp grated ginger (adrak)
A pinch of asafoetida (hing)
1 tbsp oil
Salt to taste
Oil for cooking
For the Stuffing:
1 cup boiled and chopped potatoes
1/2 cup capsicum, chopped
1 small onion, chopped
1 green chilli, finely chopped
1 tsp chilli powder
2 tbsp butter
Salt to taste
Instructions
- Soak green moong dal for 4–5 hours, then drain and grind with green chilli, ginger, asafoetida, oil, and salt into a smooth batter, adding little water if needed.
- Heat butter in a pan, sauté onion, capsicum, and green chilli until softened.
- Add boiled potatoes, chilli powder, and salt; mix well to make stuffing. Set aside.
- Heat a non-stick tawa and lightly grease with oil.
- Pour a small ladle of batter and spread into a mini dosa (3–4 inches wide).
- When crisping, place a spoonful of stuffing in the center and fold over.
- Repeat with remaining batter and stuffing.
- Serve hot with chutney or sambar.
Notes
Add carrots or peas to stuffing for extra color and nutrition.
Sprinkle grated cheese inside for a fusion twist.
Use ghee instead of butter for richer flavor.
Batter keeps in fridge for 2 days; stuffing for 1 day.
Reheat leftovers on a hot tawa to regain crispiness.
Nutrition
- Serving Size: 3 mini dosas
- Calories: 160
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://justsosavory.com/stuffed-mini-dosas/
