Stuffed Dosa Cones (Tiffin Treats) Recipe

Ingredients

• 1/2 cup rice flour (chawal ka atta)
• 1/2 cup rava (suji)
• 1/4 cup maida (plain flour)
• 1/4 cup whole wheat flour (gehun ka atta)
• salt (namak) to taste
• 2 tsp oil
• 1/4 tsp mustard seeds (rai / sarson)
• a pinch of asafoetida (hing)
• 1/4 tsp of haldi powder (turmeric powder)
• 1 cup boiled potato cubes
• 1/4 cup boiled green peas
• 1/2 tsp lemon juice
• 1 tbsp chopped coriander (dhania)
• salt (namak) to taste

Steps

1. Combine all the ingredients with approx. 1½ cups of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
2. Heat a non-stick tava (griddle), pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle.
3. Smear a little oil over it and along the edges and cook on a medium flame till both the sides turn light brown in colour, but it is soft.
4. Repeat with the remaining batter to make 7 more dosas. Keep aside.
5. Heat the oil in a broad non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds.
7. Add the potatoes, green peas, lemon juice, green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it lightly using a back of a spoon. Keep aside.
8. Wrap in an aluminium foil, and pack in an air-tight tiffin box.
9. Cool the dosas and the stuffing completely.
10. Place a dosa on a clean, dry surface and fold it into a semi-circle, as shown in image 1.
11. Hold both the ends of the dosa and overlap each other to form a cone, as shown in image 2.
12. Stuff the cone with 1 tbsp of the stuffing and press it lightly,, as shown in image 3.
13. Repeat steps 2 to 4 to make 7 more stuffed dosa cones.