14 July, 2016
Lentil stuffed dosa| Kakatiya special dosay
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 here on 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 is very very familiar. Its our own regular Ambode/dal vada mixture stuffed in regular dosa batter ! that’s all. 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 :
- RegularĀ dosa/dosay batter –
- Oil for roasting dosa
For Stuffing : measuring cup used – 250 ml
- 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 put ghee)
- Salt as required
Ā PROCEDURE :
- 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
