Dosa/Rice Crepes Stuffed With Peas And Ricotta

Ingredients 

3 cups rice

1 cup split urad dal (skinless black gram)

1 tsp fenugreek seeds

1 tsp baking soda

Olive or vegetable oil

1 cup peas

1 cup paneer, ricotta cheese or tofu (as per your choice)

½ onion

Directions 

Soak rice, urad dal and fenugreek in water for 6-8 hours or overnight. Keep at least 3 inches of water above mixture.

Drain all the water from the rice and urad dal. Now put some in a food processor (or mixer) and grind – adding very little water if necessary – to make a smooth paste.

When all the mix is ground like this, put in a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it like pancake batter. Add baking sods and let it sit out for about 6 hours to let it ferment.

Pour one scoop batter in a non-stick pan.

Using the back of a spoon spread the batter into a circle and cook for 2 to 3 minutes. Very gently flip the dosa over and cook for another 30 seconds and remove from fire.

Simultaneously in another pan, heat oil, add onions, peas, fresh ginger, cumin and cook for a minute or two.

Add ricotta cheese/paneer/tofu and cook another minute. If you are using ricotta cheese you will need to cook longer till the water evaporates.

Stuff the dosa with peas mixture and gently roll it like a wrap. Serve with mint chutney.