How To Make Sweet Potato Masala Dosa
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Serves:
Ingredients
- For the dosa batter:
- 2 cups rice
- 1 cup urad dal
- 1/2 teaspoon fenugreek seeds
- Salt, to taste
- For the sweet potato masala filling:
- 2 sweet potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons oil
- For serving:
- Coconut chutney
- Sambar (lentil soup)
Instructions
-
Rinse the rice, urad dal, and fenugreek seeds. Soak them in water for at least 4 hours or overnight.
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Drain the water and grind the soaked ingredients in a blender to make a smooth batter. Add salt and mix well.
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Ferment the batter in a warm place for 6-8 hours or overnight.
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In a pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.
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Add chopped onions and green chilies. Saute until the onions turn golden brown.
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Add turmeric powder, red chili powder, and salt. Mix well.
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Add the mashed sweet potatoes and mix until well combined. Cook for 5 minutes.
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Heat a non-stick pan or dosa tawa. Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin crepe.
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Drizzle oil around the edges of the dosa. Cook until the dosa turns golden brown and crispy.
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Place a spoonful of the sweet potato masala filling in the center of the dosa. Fold the dosa in half and remove from the pan.
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Serve the sweet potato masala dosa hot with coconut chutney and sambar.
Nutrition
- Calories : 325kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 350mg
- Total Carbohydrates : 58g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 7g
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