Dosa, a crispy and savory pancake from South India is a staple food in its home region. Mainly these are prepared from a rice and lentil mixture. Depending upon the proportion of the rice and lentil along with some other ingredients used for dosa batter, the texture of dosa varies from crisp to soft as well as fluffy to firm. The stuffing of dosa usually takes a mixture of potatoes along with some spices. These days, a variety of dosas are being prepared. Today I have come up with an interesting version of dosa as Pavbhaji Dosa. Some other dosa recipes which I have already shared in my blog are
- Instant Rava Dosa
- Mysore Masala Dosa
- Stuffed Spinach Rava Dosa without All Purpose Flour (maida)
Pavbhaji dosa .... interesting one, isn't it ? If anyone's favorite dishes are both pavbhaji as well as dosa, then this Pavbhaji Dosa is a sure shot hit. The dosa batter is the normal one which is used to make a plain crisp dosa. But the filling here is the bhaji of the pavbhaji dish. On a hot tawa / griddle the batter is spread first and allowed to cook a bit, then the bhaji mixture is spread over the dosa and topped with some finely chopped onion, coriander leaves and lemon juice. Anyone can have this dosa simply as it is. Still if desired, some accompaniments like coconut chutney, any flavored sambar can be opted too.
Soaking Time : 5 hrs | Fermenting Time : 8 hrs
Preparation Time : 20 mins | Cooking Time : 45 mins
Preparation Time : 20 mins | Cooking Time : 45 mins
Ingredients | Measurements |
For dosa batter | |
Rice | 2 cup |
Poha / flattend rice flakes | ½ cup |
Urad dal | ½ cup |
Methi seed | ¼ tsp |
Water | As needed |
For pav bhaji | |
Vegetable (boiled) (carrot, cauliflower, beet, peas) | 2 cup |
Potato (boiled) | 3 no |
Onion | 1 no |
Tomato | 3 no |
Ginger garlic paste | 1 tbsp |
Red chili powder | 2 tsp |
Pavbhaji masala | 3 tbsp |
Turmeric powder | 1 tsp |
Coriander leave (finely chopped) | As needed |
Lemon juice | As needed |
Salt | As needed |
Oil / butter | As needed |
Method :
- Soak rice, poha, urad dal, methi seeds all together for 5-6 hours with enough water.
- Then drain the water and put everything in a blender jar.
- Blend to make a fine paste by adding water little by little.
- Transfer all the batter to a mixing bowl (large size comparatively to the amount of batter).
- Add salt and mix well.
- Cover the bowl loosely and keep aside 7-8 hours or overnight for fermentation.
- Once the batter fermented well, mix gently using a ladle and then keep aside.
- Now in a pan heat oil and butter.
- Add cumin seeds and allow to splutter.
- Then add chopped onion and saute till translucent.
- Add ginger-garlic paste and saute for 1 minute.
- Add finely chopped tomatoes and all the spices along with salt.
- Cook till mushy and then add all the boiled veggies and boiled potatoes.
- Using a masher, mash everything well.
- Add 1/2 cup water and allow to cook by covering the pan for 5-10 minutes.
- Turn off heat and add some chopped coriander leaves, lemon juice.
- Stir well and keep aside this bhaji.
- Now heat a griddle or tawa (dosa tawa) and pour a ladle full of batter.
- Then spread the dosa batter with circular motion starting from center towards the edges of the griddle.
- Once the top side cooked a bit, spread some butter and finally put some bhaji mixture (3-4 tbsp).
- Spread evenly, then sprinkle some chopped onions along with chopped green chilies and coriander leaves.
- Fold the dosa and serve immediately this pavbhaji dosa hot simply as it is or along with coconut chutney as accompaniment !
- The amount of beet here in the bhaji I have used is bit high, so the color of the bhaji has come out a red one and I like this type of bhaji color. If you want you can use as required.
- The vegetables used in bhaji can be opted as per choice too.
- Also if ready-made dosa batter is available then the process of making this pavbhaji dosa will be quicker comparatively.
PIN to read later :This 'PavBhaji Dosa' is contributed for 55th Healthy Wellthy Cuisines where the theme is 'time for Dosa at HW'.
