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Wholesome Green Dosa Rollups

A fun nutritious upgrade to traditional dosa, with inclusion of diverse plant foods
4 from 1 vote
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Prep Time 6 hours
Cook Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 4 people

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.