Stuffed Besan Dosa by @chieffoodieofficer

20 min

2 servings

🍚

24 g

Rice flour

🫘

32 g

Besan

🧂

1.5 g

Salt

🫙

1.5 tsp

Haldi

💧

120 ml

Water

🌶️

30 ml

Schezwan sauce

🍅

60 g

Tomato

🧅

30 g

Onions

🧅

15 g

Spring onion

🫑

35 g

Capsicum

🧀

55 g

Paneer

🧀

30 g

Cheese

  1. Chop
    • tomato
    • onion
    • spring onion

    Finely chop the tomato, onion, spring onion, and green capsicum. Crumble the paneer and grate the cheese if needed.

  2. Combine
    • rice flour
    • ground turmeric

    Combine 3 tbsp rice flour, 4 tbsp chickpea flour (besan), 1.5 tsp ground turmeric, and salt in a mixing bowl.

  3. Whisk
    • water

    Whisk in about 1/2 cup water until the batter is smooth and pourable, similar to a thin pancake batter.

  4. Heat
    • neutral cooking oil

    Heat a nonstick pan over medium heat. Brush the pan with 1 tsp neutral cooking oil.

  5. Pour
    • rice flour

    Pour the batter onto the hot pan using a ladle. Spread it into a thin round dosa using the back of the ladle.

  6. Spread
    • Schezwan sauce
    • tomato
    • onion

    Spread 2 tbsp Schezwan sauce over one half of the cooking dosa. Top the sauce with the chopped tomato, onion, spring onion, and capsicum.

  7. Add
    • paneer
    • cheese
    • Tomato

    Add the crumbled paneer and grated cheese over the vegetables. Fold the empty half of the dosa over the filling.

  8. Cook
    • cheese

    Cook the folded dosa for 2 to 3 minutes until golden and crisp underneath. Flip it and cook for 1 to 2 minutes until the cheese melts.

  9. Transfer
    • Schezwan sauce
    • Besan

    Transfer the stuffed besan dosa to a plate. Serve hot, optionally with extra Schezwan sauce.

Stuffed Besan Dosa by @chieffoodieofficer

20 min

2 servings

🍚

24 g

Rice flour

🫘

32 g

Besan

🧂

1.5 g

Salt

🫙

1.5 tsp

Haldi

💧

120 ml

Water

🌶️

30 ml

Schezwan sauce

🍅

60 g

Tomato

🧅

30 g

Onions

🧅

15 g

Spring onion

🫑

35 g

Capsicum

🧀

55 g

Paneer

🧀

30 g

Cheese

Preparation Steps

  1. Step 1/9

    Finely chop the tomato, onion, spring onion, and green capsicum. Crumble the paneer and grate the cheese if needed.

    🍅tomato
    🧅onion
    🧅spring onion
    🫑green capsicum
    🧀paneer
    🧀cheese
    🔪knife
    🪵cutting board
    🧀grater

  2. Step 2/9

    Combine 3 tbsp rice flour, 4 tbsp chickpea flour (besan), 1.5 tsp ground turmeric, and salt in a mixing bowl.

    🍚rice flour
    🫘chickpea flour (besan)
    🫙ground turmeric
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/9

    Whisk in about 1/2 cup water until the batter is smooth and pourable, similar to a thin pancake batter.

    💧water
    🥣mixing bowl
    🥄whisk
    🥄measuring cup

  4. Step 4/9

    Heat a nonstick pan over medium heat. Brush the pan with 1 tsp neutral cooking oil.

    🫗neutral cooking oil
    🥄spatula

  5. Step 5/9

    Pour the batter onto the hot pan using a ladle. Spread it into a thin round dosa using the back of the ladle.

    🍚rice flour
    🫘chickpea flour (besan)
    🥄ladle
    🥄spatula

  6. Step 6/9

    Spread 2 tbsp Schezwan sauce over one half of the cooking dosa. Top the sauce with the chopped tomato, onion, spring onion, and capsicum.

    🌶️Schezwan sauce
    🍅tomato
    🧅onion
    🧅spring onion
    🫑green capsicum
    🥄spatula

  7. Step 7/9

    Add the crumbled paneer and grated cheese over the vegetables. Fold the empty half of the dosa over the filling.

    🧀paneer
    🧀cheese
    🥄spatula

  8. Step 8/9

    Cook the folded dosa for 2 to 3 minutes until golden and crisp underneath. Flip it and cook for 1 to 2 minutes until the cheese melts.

    🧀cheese
    🥄spatula

  9. Step 9/9

    Transfer the stuffed besan dosa to a plate. Serve hot, optionally with extra Schezwan sauce.

    🌶️Schezwan sauce
    🥄spatula

Composition

Ingredients

Types

Grains, Seasoning, Liquids, Condiments, Vegetables, Herbs, Dairy, Cheese

Ingredients

Rice flour, Besan, Salt, Haldi, Water, Schezwan sauce, Tomato, Onions, Spring onion, Capsicum, Paneer, Cheese

Notes

Salt (as per taste), Haldi (turmeric powder), Water (approx), Schezwan sauce (topping, no amount given), Tomato (topping, no amount given), Onions (topping, no amount given), Spring onion (topping, no amount given), Capsicum (topping, no amount given), Paneer (topping, no amount given), Cheese (topping, no amount given)

Allergens

Soy, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

315 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 31g, Fat: 14g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 300mg, Iron: 3.2mg, Potassium: 410mg, Sodium: 620mg

Vitamins

Vitamin A: 160µg, Vitamin C: 28mg, Vitamin B9: 115µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, measuring spoons, measuring cup, knife, cutting board, spatula, ladle, grater

Appliances

Stove

Type

Type

Type Of Dish

Breakfast, Snack, Main Course

Occasions

Breakfast, Brunch

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian, Indo-Chinese

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Soft, Cheesy, Tender

Flavors

Savory, Spicy, Tangy, Earthy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because of paneer and cheese), fridge : 2 days (Store in an airtight container,Cool completely before refrigerating,Reheat on a pan for best crispness), freezer : 1 month (Wrap individual portions tightly,Freeze before reheating,Texture of vegetables may soften after thawing)