Amaranth Club Dosa
Amaranth Club Dosa is a nutritious and creative fusion dish made with a batter of split moong dal and amaranth flour, stuffed with sautéed veggies, paneer, roasted cashews, and layered with flavorful sauces. Packed with protein, calcium, and fiber, this dosa is gluten-free and perfect for brunch or a filling snack.
Ingredients
For Batter:
- 1 cup split moong dal soaked 2–3 hours
- 1½ cup amaranth flour
- ½ cup curd dahi
- 1 tsp salt
- ½ tsp red chilli powder
- 2 green chillies chopped
- Water as needed for thick but flowing batter
Filling:
- 1½ cup mixed vegetables like onion, capsicum, corn
- ½ cup paneer cubed
- 30–35 Cashews broken
- 2 tbsp gunpowder milagai podi
- 2 tbsp chopped coriander
Sauces
- 4 tbsp Marinara sauce
- 4 tbsp Mustard sauce
- 4 tbsp Homemade Jain BBQ sauce
- Mayonnaise optional
Topping:
- Grated cheese as needed
Instructions
Prepare Batter:
- Grind soaked moong dal into a smooth paste.
- Mix with amaranth flour, curd, salt, chilli powder, and green chillies.
- Add water to get a thick but flowing consistency.
- Let rest for 15–20 minutes.
Make Dosas:
- Heat a non-stick pan.
- Pour batter and spread into a round dosa.
- Drizzle a little oil and cook till base is golden.
Assemble Dosa:
- Add all the veggies on the dosa
- Add marinara, mustard, BBQ sauce, and mayo (if using).
- Mix them well on the dosa
- Cover the mixture with a deep bowl and let it cook for a few minutes
- Top with cashews, coriander, and grated cheese.
- Fold / roll and serve hot.