Both western cuisine and Indian cuisine have a form of savoury crepe and stuffing something in it is common as well. This crepe is called dosa in India and the traditional stuffing is a mixture of mildly spiced onion and potato. This, beyond doubt, is a great dish and worth ordering when visiting a south Indian restaurant. However, when it comes to making it at home for a meal, I struggle because it has potatoes dominating and although it is one of the important vegetables we need to consume everyday, it is not one of the five a day vegetables. For this reason, I always try to combine more vegetables with fewer potatoes and make the masala/stuffing. In this one, I have used butter beans and carrots. Butter beans are extremely nutritious and are very good to keep blood sugar stable. It is also called lima beans or double beans. You could stuff dosas or even use this as stuffing in rolls. Here is the recipe. I noticed that the butter beans I get here do not need to soak overnight and just a few hours is enough. Also, they turn mushy when pressure cooked. No one knew there is butterbeans in it until I told them, so if you are looking for ways to disguise goodies, here you go...
1/3 cup butter beans, rinsed, soaked for few hours and cooked
1 large potato, boiled
1 onion, finely chopped
1 medium carrot, grated
Few curry leaves
2 green chillies slit
1 teaspoon mustard seeds
½ teaspoon grated ginger
Cooking oil
1 teaspoon sambar powder or half teaspoon chilly powder
Salt to taste
Turmeric powder
Heat some oil and add the mustard seeds. Once it crackles, add the onions, chillies and ginger and cook until soft
Add the cooked butter beans, potatoes (mash both by hand as you put them into the pan) and grated carrot. Also add turmeric powder, curry leaves and salt. Add little water so it does not burn
Add the sambar powder and cook for couple of minutes
Ready to be stuffed in dosa!
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