14 July, 2016


Posted in : BREAKFAST RECIPES on by : Divya Suresh

Recently I tasted two new dishes in two different restaurants, one is dosay/dosa in Sagar Ratna restaurant, Gurgaon & another one is masala rice ( Crushed corn masala rice) in Hotel saravana Bhavan, Delhi. I’m going to share both the recipes in my blog. The name of the dosay/dosa in the menu card was ” Kakatiya Special Dosa ” (ITC Kakatiya, Hyderabad ). My husband is an ex-ITC employee, so the name and the image of the dish, attracted me to taste it. But immediately after first bite I could make out the content in it. Its our own regular Ambode / dal vada mixture stuffed in regular dosa batter…. So what next ! I really wanted to recreate it… and I was successful in doing so.  So here is my attempt to recreate Kakatiya special dosay/dosa to which I have given a new name as………. “stuffed dosay/dosa” !


Ingredients :

For Stuffing :

  • Bengal gram/ chana dal – 1/2 cup + 1/4 cup
  • Dry red chilli – 4
  • Ginger – 1 tbsp
  • Salt to taste

Other Ingredients :

  • Onion – 1 big finely chopped
  • Green chilli – 2 to 4
  • Curry leaves ( chopped) – 1 tbsp
  • Grated fresh coconut – 2 to 3 tbsp
  • Ghee / Oil – 1/2 tbsp ( I use ghee )
  • Salt as required



  • Rinse and soak chana dal for 4-5 hours
  • Drain all the water and keep that 1/4 cup soaked dal separately
  • Grind together 1/2 cup soaked dal adding all the ingredients under the heading ‘ For Stuffing ‘ almost without water
  • Transfer into a container or idly plates and steam it for 10 to 12 minutes, let it cool then crumble it & keep it aside
  • Heat ghee / oil in a pan, add onion and saute till soft, add chopped green chilli, 1/4 cup soaked dal, steamed crumbled dal,curry leaves, coconut and salt
  • Mix everything well and remove from the fire & the stuffing is ready


  • Heat dosay/dosa tawa , Pour a laddle full of batter to make small dosay/dosa (no need to spread it on the tawa), immediately sprinkle the prepared stuffing on it and smear little oil and let it cook
  • Flip and cook on the other side too
  • Serve with any chutney or goes well with coconut chutney

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