Moong Dal BrownRice Dosa With Vegetable Stuffing

Moong Dal BrownRice Dosa With Vegetable Stuffing is a variation to the regular dosa with the batter made using moong dal, brown rice, urad dal and then spread into circles on a flat pan. A stuffing made with vegetables is put on circle fold and serve with chutney of your choice. It is very high in fibre , healthy and nutritious, gluten free and vegan. Make batter in big batch and refrigerated and used to make dosa, uttapam, idli, dhokla for a healthy breakfast, lunch, or dinner or lunch box.

I have shared the steps of making plain dosa

and topi dosa

and dhokla with the same batter.

I had made stuffing using different vegetables . You can make stuffing of your choice like potato filling, paneer filling , cauliflower paneer filling or try any variation of your choice.

For potato filling check recipe of Masala dosa on the blog. For paneer filling check recipe of palak paneer paratha and for cauliflower paneer filling check recipe of gobi paneer stuffed paratha on the blog.

Please try the recipe and share your reviews with me.

Khao dilse, khilao dilse aur banao dilse…

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Moong Dal BrownRice Dosa With Vegetable Stuffing

Moong Dal BrownRice Dosa With Vegetable Stuffing is a variation to the regular dosa with the batter made using moong dal, brown rice, urad dal and then spread into circles on a flat pan. A stuffing made with vegetables is put on circle fold and serve with chutney of your choice. It is very high in fibre , healthy and nutritious, gluten free and vegan. Make batter in big batch and refrigerated and used to make dosa, uttapam, idli, dhokla for a healthy breakfast, lunch, or dinner or lunch box.

Course Breakfast, brunch, dinner, gluten free, lunch, Main Dish, vegan, vegetables

Cuisine Indian

Keyword babycapsicum, black pepper powder, breakfast, brown rice, brunch, carrot, chanadal, chilkawali moong dal, dosa, fermenting, garlic chutney, gluten free, grinding, lightlunch, main dish, mixedvegetables,, poha, quickdinner, redcabbage, soaking, vegan

Prep Time 30 minutes

Cook Time 1 hour

soaking and fermenting time 14 hours

Servings 15 dosa

Calories 192kcal

Equipment

• bowl
• mixer grinder
• heavy bottom pan
• spatula
• flat pan
• knife
• spoon

Ingredients

Soaking , grinding and fermenting batter

• 1 cup split moong dal with skin chilkawali moong dal, green moong dal
• 1 cup black gram urad dal
• 1 cup brown rice
• 1/4 cup chana dal optional
• 1/4 cup red lentil masoor dal, optional
• 1/2 cup poha beaten rice
• 1 tbsp fenugreek seeds methi dana
• 6 clove garlic chopped
• 1 inch ginger chopped
• 5 green chili chopped or as per spice level needed

For Vegetable Filling

• 1 tbsp oil
• 1/2 tsp chili flakes or 2 finely chopped green chili or as per spice level needed
• 1 small onion finely chopped
• 1 capsicum finely chopped
• 2 cup cabbage thinly cut
• 3 carrot grated
• 2 tbsp coriander washed and finely chopped
• 1 tsp black pepper powder
• salt as per taste

Making dosa

• 1/2 tsp asafoetida hing
• 1 cup green chutney Any coriander chutney. I had used coriander mint mango chutney. Recipe of it on the blog.
• salt to taste
• oil to make dosa
• 1/4 cup water

Instructions

Soaking , grinding and fermenting batter

• In a bowl take split moong dal with skin, black gram dal, brown rice, chana dal , masoor dal. Mix all together. (you can skip adding chana dal and masoor dal . I like to add as many dal as possible). Mix them well.
  
• Wash the dal three to time with water and then soak them in water . Add fenugreek seeds to it. Cover and soak for 6 hours.
  
• The dal has soaked the water well.
  
• Just 15 minutes before grinding the dal, soak the poha. Take poha in a bowl and add water to it. The water should be covering 1 cm above the poha. Cover and let it soak for 15 minutes. The poha will become soft and have absorbed the water well.
  
• In a mixer grinder add chopped garlic, ginger and green chilies . (Before adding these I had used the jar to make coriander mint mango chutney and hence it is has green paste all around).
  
• Drain the soak dal. Reserve the water and use it for grinding as needed. Add the drained dal to the jar and add soaked poha in it. Add some reserved water.
  
• Grind to a fine paste. (the green colour is due to the chutney present in the jar)
  
• Similarly grind the remaining dal. Remove in a big bowl. Mix well with hands. Mixing with hands aids fermentation process.
  
• Cover and keep aside in a warm place for 6-8 hours for fermentation. The batter has fermented well.
  

For Vegetable Filling

• Heat oil in a heavy bottom pan. Add chili flakes.
  
• Add chopped onions. Saute till oil coated well.
  
• Add chopped capsicum and salt. Mix well and saute for a minute.
  
• Add chopped cabbage.
  
• Mix well. Cover and cook for couple if minutes on medium heat.
  
• Add grated carrots, black pepper powder and remaining salt if needed.
  
• Mix well. Cover and cook for 7-8 minutes on medium heat till everything softens.
  
• Remove the lid. Cook further for 5 minutes or till all the water is dried. Add chopped coriander.
  
• Mix well and the mix vegetable stuffing is ready.
  
• Remove the mix vegetable stuffing in a bowl. This stuffing can be used to make stuffed parathas, stuffed grilled sandwich or toasted wraps.
  

Making dosa

• Take half of the prepared batter in another bowl. Add salt, asafoetida and 1/4 cup of water . (If due to cold environment the batter is not fermented well you can add 1/2 tsp of fruit salt or eno if needed).
  
• Mix well
  
• Heat a dosa flat pan or a flat non stick pan. Pour a laddle full of batter over it.
  
• Slowly spread the batter to make a thin layer circling with laddle over it. Let it cook for a minute on medium to high heat. Add 1/2 oil over and around it.
  
• When brown spots appear, gently loosen the dosa with a flat spatula from the edges.
  
• Flip the dosa and cook for a minute on another side on medium heat.
  
• Lower the heat. Flip again the dosa so that the golden side goes down. Spread 2 tbsp of chutney over it.
  
• At this stage if you want to make chutney cheese dosa, then sprinkle 2 tbsp of grated cheese on the chutney and the fold and cook the dosa till cheese melts. Cut into pieces and serve. (My son loves chutney cheese dosa for breakfast or afterschool snack).
  
• Put around 2 -3 tbsp of prepared filling. Press and spread in a line in the center as shown.
  
• Now fold on side of the dosa over the filling.
  
• Similarly fold the another side over the folded side. Cook for half minute. Drizzle 1/2 tsp of oil to get the crispy surface.
  
• Flip again and cook for half minute.
  
• The dosa is ready. Remove in a place. Cut into four pieces as shown and serve.
  
• Serve the moong dal brown rice dosa with vegetable filling with chutney of your choice. I had served it with coriander mint mango chutney.
  

To make plain dosa

• With the same batter you can make plain dosa, topi dosa, chutney cheese dosa. Take laddle full of batter on the heated flat plan.
  
• Slowly spread the batter to make a thin layer circling with laddle over it. Let it cook for a minute on medium to high heat. Add 1/2 oil over and around it.
  
• Let golden spots appear.
  
• Gently loosen the dosa from the edges and flip and cook for a minute on another side.
  
• Flip again drizzle 1/2 tsp of oil to get the crispy surface. Start rolling dosa from one end to make a roll.
  
• The plain dosa is ready to serve. Serve with chutney and salad leaves.
  

To make Plain Topi (hat) dosa

• Take laddle full of batter on the heated flat plan.
  
• Slowly spread the batter to make a thin layer circling with laddle over it. Let it cook for a minute on medium to high heat. Add 1/2 oil over and around it
  
• Let golden spots appear. Now lower the heat and with the help of scissors cut from one side to the center of dosa as shown.
  
• Take the cut end and start folding dosa like making a cone as shown.
  
• Keep on folding till you come to the end.
  
• The cone is ready.
  
• Lift gently and arrange the topi (hat )dosa on the serving plate such that the pointed side is on the top. Serve the topi dosa with chutney and salad leaves.
  

To Make Dhokla

• I refrigerate the remaining half of the fermented batter in an air tight container and use it next day to make dhokla for lunch box.. Take the batter in a bowl. Add salt, asafoetida and 1/4 cup of water . (If due to cold environment the batter is not fermented well you can add 1/2 tsp of fruit salt or eno if needed).
  
• Mix well.
  
• Now grease a flat plate with oil. Spread around 2-3 laddle ful of batter or more or less as per the thickness of dhokla you need . Sprinkle coarsely ground pepper on it. Put the plate in a big pot fill with boiling water on a stand. Cover and cook for 8-10 minutes on high heat.
  
• Open the lid and remove the plate from the pot. Be careful it will be hot. Let the dhokla cool for couple of minutes. In the meantime make the tempering to be poured over dhokla. Heat 3 tbsp of oil in a small pan. Add 2 tsp mustard seeds and let they crackle. Add 1 tsp of sesame seeds, 1/2 tsp asafoetida, few curry leaves . Mix well. The tempering is ready to pour. Keep aside. Now cut the dhokla into pieces with a knife. Pour 3 tsp of tempering and spread it evenly. Remove the dhokla with a help of spatula. Serve . Similarly make 3 more plates of dhokla with the remaining batter and tempering. You can sprinkle chili powder or pickle masala or jiralu powder in different plates of dhokla to give different flavors.
  
• Serve dhokla with chutney of your choice or pack for lunch boxes or picnic.
  

Nutrition

Calories: 192kcal | Carbohydrates: 34g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 67mg | Potassium: 407mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2351IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 4mg