Here’s a twist on the traditional Masala Dosa – Stuffed Water Chestnut Dosa, made with the nutritious Singhada Atta and a delicious potato masala!

Masala dosa is one of the most popular dishes anyone would try if they visited any of the South Indian states. In fact, any South Indian restaurant worth it’s salt will have more than one variety of Masala Dosa on its menu!!

It’s pretty easy to make masala dosa at home, but sometimes you feel like giving a classic a twist. In that case, be sure to try out our stuffed water chestnut dosa recipe! Exotic as it sounds, it’s really simple, and very nutritious!

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Water Chestnut is actually an aquatic plant that yields a potato-like fruit. It is also called Singhada in India, and is used in several ways. It is boiled or roasted, ground into flour or juiced. It is also a common fasting food. In today’s recipe, we’re using water chestnut flour or Singhada Atta.

Water chestnuts are low in calories, but provide loads of fiber and an array of nutrients, especially potassium, manganese, copper and Vitamin B 6. So go ahead and try this nutritious stuffed water chestnut dosa!

Stuffed Water Chestnut Dosa

Ingredients for Dosa:

• 1/2 cup Water Chestnut Flour / Singhada Atta
• 1/2 cup curd
• Black pepper powder to taste
• Rock Salt to taste
• Oil for drizzling on the dosa

Ingredients for stuffing :

• 2-3 boiled potatoes
• 1/4 teaspoon cumin seeds
• 1 green chili
• 1/2 inch ginger
• 1 tablespoon oil / ghee
• 2 tablespoon finely chopped coriander leaves
• 1/4 teaspoon turmeric powder
• Rock salt to taste

Method:

1. In a large bowl, add curd, salt and black pepper powder to water chestnut flour and mix well.

2. Add water as required and whisk into a lump free batter. Keep aside for 15 minutes.

3. Mash the boiled potatoes and keep aside.

4. In a pan heat 1 tablespoon oil and add cumin seeds.

5. Once the seeds crackle, add grated ginger and chopped green chili and stir fry for few seconds.

6. Next, add turmeric powder and mashed potato. Mix well and stir fry. Add salt and coriander leaves.

7. Cook for 1-2 minute and put off the flame. Now heat a skillet on medium flame.

8. Add a ladle full of batter in the center of the skillet. Spread the batter in circular motion.

9. Drizzle oil on the sides of the dosa. Cover and cook for 2-3 minutes.

10. Now flip the dosa carefully and cook the other side too.

11. Flip the dosa again and add potato stuffing to the center.

12. Fold the dosa and serve hot.

This recipe is ideal for kids over 1.5 years. It’s also an excellent option for weight watchers, as long as you go easy on the stuffing. You can serve it with any kind of chutney or podi. It also makes a great lunchbox option for kids, who won’t guess that the dosa is made of something very different!

Stuffed Water Chestnut Dosa

Here's a twist on the traditional Masala Dosa - Stuffed Water Chestnut Dosa, made with the nutritious Singhada Atta and a delicious potato masala!

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Course: Breakfast

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 3

Author: Poonam

Ingredients

• 2-3 boiled potatoes
• 1/4 teaspoon cumin seeds
• 1 green chili
• 1/2 inch ginger
• 1 tablespoon oil / ghee
• 2 tablespoon finely chopped coriander leaves
• 1/4 teaspoon turmeric powder
• Rock salt to taste

Instructions

• In a large bowl, add curd, salt and black pepper powder to water chestnut flour and mix well.
• Add water as required and whisk into a lump free batter. Keep aside for 15 minutes.
• Mash the boiled potatoes and keep aside.
• In a pan heat 1 tablespoon oil and add cumin seeds.
• Once the seeds crackle, add grated ginger and chopped green chili and stir fry for few seconds.
• Next, add turmeric powder and mashed potato. Mix well and stir fry. Add salt and coriander leaves.
• Cook for 1-2 minute and put off the flame. Now heat a skillet on medium flame.
• Add a ladle full of batter in the center of the skillet. Spread the batter in circular motion.
• Drizzle oil on the sides of the dosa. Cover and cook for 2-3 minutes.
• Now flip the dosa carefully and cook the other side too.
• Flip the dosa again and add potato stuffing to the center.
• Fold the dosa and serve hot.