Wholesome Green Dosa Rollups- wholefood, plant based.
Dosa, one of the most favorite south Indian breakfasts is a crepe made with fermented batter made lentils and rice. Chutneys made from peanuts , coconut, or even veggies such as tomato as good side dishes for dosa. My main issue about the way we make and eat traditional dosa is that, it is more calorie dense than nutrient dense. Inclusion of wholegrains is great in the fermented batter, but what if we can add in good amount of vegetables inside and out.
I have moved on from traditional dosa batter composition and have since tried to maintain diversity by using millets, quinoa, oats and even chickpeas to make the batter. This recipe, I happened to use jowar, quinoa and urad dal mix. But, you can absolutely use any type of dosa batter. The emphasis is on inclusion of more vegetables. And there is no better one than greens to begin with. So, what ever batter you pick, while you grind your soaked grains just add 2-3 cups greens that are available to you. You can add just a mixture of them- from spinach to kale to chard to curry leaf to moringa.
And then, using a well seasoned cast iron pan or nonstick pan, with a heartful attempt to skip oil, make the dosa. Trust me, it is very much possible to do that without oil. If you are a novice at dosa, may be use a spray of oil on your pan to aid in flipping it for your very first few attempts.
Then comes the fun part- stuff and roll. Now, the options to stuff these green dosas with are bound to your taste and creativity. I have used chickpeas, kale, sweet potatoes, sprouts, peas, onions, peppers, corn and sesame seeds. And on the side, I have my trusted peanut chutney that also includes vibrant roasted red bell pepper.
Better than spring rolls and burritos, you can call them Dositos, if you want to , like my kids do. Try them and you will never want a normal dosa. Because this recipe is extra ordinary. So, take a sneak peak into your fridge, and bring those veggies out. This is such a simple, tasty way to augment the health score of your beloved dosa. There is no special formula or diet for health, other than eating wholesome plant foods in diversity and abundance.
Wholesome Green Dosa Rollups
Equipment
- Blender
Ingredients
Batter
- 1 cup sorghum
- 1 cup urad dal
- 1 cup quinoa
- 2-3 cups mixed greens
- 1 inch ginger optional
- 2 small green chilies optional
- 1 tsp cumin seeds optional
- salt to taste
Peanut Roasted red pepper chutney
- 2 cups peanuts
- 3 dry red chilies
- 1 red pepper roasted or sautéed
- salt to taste
- water to blend- about 3 cups
Stuffing combinations
Chic and green mix- Sautéed chickpeas with kale and black sesame seeds
- 1/2 can chickpeas – rinsed drained
- 1 cup sliced kale
- salt, pepper, lime juice to season
Sprouted sunshine mix- Roasted sweet potato with cilantro and moong sprouts
- 1 roasted sweet potato sliced
- 1/4 cup cilantro finely chopped
- 1/2 cup moong sprouts
- salt , pepper to season ( garlic optional)
Fresh Fajita mix- Red Onion with bell peppers
- 1/2 red onion sliced
- 1 bell pepper – sliced
- salt, pepper to season (garlic, oregano optional)
Crunchy unicorn mix- Red cabbage with corn and peas
- 1 cup red cabbage sliced finely
- 1/4 cup corn frozen
- 1/4 cup green peas frozen
Instructions
- Soak jowar, urad dal, quinoa in a bowl for atleast 6 hours. Drain the water and add them to a high speed blender. Add a bit of water to aid in grinding. Once the grains are 70% ground, add the greens. At this stage, add ginger, chilies, cumin, if desired for a hint of spice and extra flavor. Add water bit by bit, to grind them all, to bring the final batter into slightly runny pancake batter consistency. If you have time to ferment the batter, go for it (more probiotics). Or else, you will still be able to get nice dosas.
Preparing the stuffings.
- 1. Chickpea kale- If you are using canned chickpeas, rinse them well. Now sauté them along with handful of kale. Add in a tea spoon black sesame seeds. Season with sat, pepper., hint of lime if preferred.2. Sweet potato sprouts-I had prior roasted sweet potato that I cut into bite size pieces. Then, sauté them along with handful cilantro. Season with salt, pepper, if preferred bit of garlic. Add in moong sprouts after taking the pan off heat. 3. Onion and bell peppers- Just like making fajitas, sauté sliced onions and bell peppers and season with salt, pepper. If desired, go for oregano, garlic as well.4. Cabbage and corn- Sauté the frozen peas, corn about 1/2 cup each, add salt, pepper. Give it a minute before adding red cabbage. Mix all contents. Then turn off stove after another minute. (*I roasted sweet potato, red pepper at once in oven and had them ready to go. )(If you have left over stuffings, add them to a salad for your next meal).
Chutney
- Dry roast the peanuts. Then in same pan dry roast the red chilies. If you prior roasted red bell pepper you can directly jump to blending. If not, saute red bell pepper till soft and most of the water has evaporated. Add all ingredients to blender. Add one cup water. Blend for 30 sec. Then add rest of water, salt and blend into smooth paste. Add more water to get your desired consistency (preferably little runny than mayo or ketchup).
The final fun steps
- Make your dosa, big or small per your preference with the batter. Then fill it with stuffing of your choice. Roll it like a burrito. Dip in peanut chutney and enjoy the whole new, wholesome way to enjoy the very traditional dosa.