Ingredients

• For dosa: Rice - 4 cups
• Urad dal - 2 cups
• Fenugreek seeds - 1 tsp
• Pre-cooked rice - 1 cup
• Sugar - 2 tsp
• Salt as per taste
• For vegetable stuffing:
• Potatoes - 1 medium sized (finely chopped)
• Green peas - 2 tbsp
• Beans - 10-12 (finely chopped)
• Carrots - 1 medium sized (finely chopped)
• Capsicum - 1 medium sized (finely chopped)
• Cabbage - 2 tbsp (finely shredded)
• Onions - 1 medium sized (finely chopped)
• Ginger-garlic paste - 1 tsp
• Green chillies - 3-4 (as per your taste)
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Juice of 1 lemon
• Coriander leaves - 2 tbsp (finely chopped)
• Oil - 1 tbsp
• Ghee - 3 tbsp

How to Make Udupi Dosa

• For dosa:
• Soak rice and fenugreek seeds together and soak urad dal separately for 6-7 hours.
• Grind dal separately to a fine paste by adding a little water. Keep aside
• Now grind rice, fenugreek seeds and pre-cooked rice to a fine paste by adding a little water. Keep aside
• Now add salt to the rice and dal. Mix well let it ferment overnight.
• The batter should be of pouring consistency.
• Just before cooking the dosa, add a tsp of sugar and mix well.
• For stuffing:
• Take a wok or kadai. On med-high heat oil in it then add onion and green chillies. Fry it until light brown.
• Then add ginger-garlic paste and chopped vegetables.
• Close the lid and allow it to cook for 2 mins.
• After 2 mins, remove the lid add all the powder masalas and salt.
• Stir well, close the lid and allow it cook for more 4-5 mins until done.
• Turn off the heat. Allow it to cool, then add coriander leaves and lemon juice and mix it well.
• To make stuffed dosas:
• Take a non-stick girdle. Heat it on medium flame, smear a few drops of oil on it. Then take a ladle of batter and spread quickly on the girdle.
• Cover and cook for 2 mins.
• Then place 2 tbsp of the stuffing on the dosa, fold over to seal the filling, smear ghee on both the sides and roast it to a golden brown.
• Serve hot with udupi sambar and onion chutney.