Fruit-Filled Dosa

Preparation of Dosa Batter Soak the rice, urad dal, and fenugreek seeds separately in water for at least 6 hours. Drain the water from the dal and grind it into a smooth batter. Similarly, grind the rice into a smooth batter. Mix the two batters together, add salt, and let it ferment overnight.

Preparation of Fruit Filling In a bowl, combine the diced fruits, honey, chaat masala, jaggery, and lemon juice. Mix well and set aside.

Preparation of Coconut Chutney Grind the grated coconut, green chilies, ginger, roasted bengal gram, and salt into a smooth paste. Add water as needed to achieve the desired consistency. For tempering, heat oil in a small pan, add mustard seeds, and let them splutter. Add curry leaves and pour the tempering over the chutney.

Making the Dosa Heat a non-stick pan or dosa pan over medium heat. Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until the bottom is golden brown. Flip the dosa and cook the other side until golden brown. Repeat with the remaining batter.

Assembling the Fruit-Filled Dosa Place a spoonful of fruit filling on one half of the dosa, sprinkle grated coconut and chopped nuts on top, and fold the other half over the filling. Serve hot with coconut chutney.

Final Touch Garnish the dosa with a sprinkle of powdered sugar for an extra touch of sweetness. Enjoy the delightful combination of crispy dosa and delectable fruits with each bite!