Mini Dosa Chaat

Ingredients

Ragda

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Kabuli chana

Ginger-Garlic paste

Onion (chopped)

Tomatoes (chopped)

Chhole masala

Red chilly powder

Lemon juice

Coriander leaves

Salt

Oil

Cumin seeds

Shell

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Rice

Urad dal

Salt

Oil

Stuffing

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Boiled potatoes

Onion (chopped)

Green peas

Mustard seeds

Turmeric powder

Green chilies (chopped)

Oil

Salt

Method

Ragda

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1. Soak chickpeas overnight and then pressure cook with salt.

2. Heat oil in kadai and add cumin seeds. When it splutters, add the chopped onions, ginger paste & garlic paste & saute for few mins.

3. Add the chopped tomatoes with all spices, mix well and cook for some more time.

4. Add boiled kabuli chana, lemon juice & add water for all ingredients to get soaked.

5. Garnish it with chopped coriander leaves.

Shell

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1. Soak rice and urad dal for 5-6 hrs separately.

2. Grind both together and make very smooth batter.

3. Add salt and enough water to make into a dropping consistency.

4. Heat pan with little ghee or oil.

5. Spread small amount of mix on pan in circular motion (half a size of regular dosa).

6. Cook on both the sides.

Stuffing

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1. Heat oil. Add mustard seeds, green peas, onions and spices.

2. Saute for few mins till onions are golden brown.

3. Add finely diced potatoes and mix. Cook for 2 mins.

4. Add filling inside Dosa and roll. Serve hot with Ragda and Garlic chutney.