STUFFED DOSA

Aloo stuffing preparation:

• First, heat 2 tablespoons of oil in a big kadai. Add 1 chilli, 1/2 tsp cumin, 1 tsp mustard, and a pinch of hing. tempering with a sputter.
• Add 1 onion now and continue to sauté until the onion starts to shrink.
• Add 1/2 tsp salt and 1/2 tsp each of turmeric and salt. Sauté the spices until they begin to smell.
• Saute for a minute after adding 1 carrot, 2 tablespoons sweet corn, and 3 tablespoons peas.
• Moreover, include 3 potatoes into the mixture well.
• Adding 2 tablespoons of coriander and 1/2 lemon juice. Mix well.
• The aloo stuffing is now prepared. put aside.

      Instant bun dosa batter:

• To begin, combine 1 cup rava and 1 cup poha in a mixi jar.
• Without adding water, mix to a fine powder.
• Pour the suji and rava powder into a large basin. Mix in 2 tablespoons of rice flour and 1/2 teaspoon salt.
• Add 12 cup curd and water as well. Mix thoroughly to create a smooth batter.
• Allow the batter to rest for 15 minutes, or until it has absorbed all the liquid.
• Now carefully stir in 1/4 teaspoon baking soda.
• Grease a small pan generously with oil.
• Cover the pan with the batter.
• Position the aloo stuffing in the center and gently press.
• Dosa batter will now be poured on top of the aloo masala.
• Simmer the base for 2 minutes with the lid on the pan.
• Rotate to cook the other side.
• Enjoy the aloo-stuffed dosa with green chutney as your final course.