Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Caprese Dosa Pocket
A crispy dosa stuffed with sundried tomatoes, cheddar, and fresh basil, drizzled with a wholesome pesto sauce.
Ingredients :
Dosa Batter
1. Rice 300 g
2. Urad Dal 75 g
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Sundried Tomatoes
1. Tomatoes 500 g
2. Salt 1/2 tsp
3. Black Pepper (crushed) 1/2 tsp
4. Olive Oil 1.5 tbsp
Pesto Sauce
1. Fresh Basil Leaves 200 g
2. Parmesan Cheese 30 g
3. Olive Oil 25 g
4. Roasted Walnuts 20 g
5. Black Pepper (crushed) 1/2 tsp
Stuffing
1. Cheddar Cheese 50 g
2. Fresh Basil Leaves 10 g
Procedure :
1. Wash and soak the rice and dal overnight, then blend with salt and sugar to make a thick and smooth batter. Ferment the batter in a warm area for 8-10 hours.
2. For sundried tomatoes, wash and deseed the tomatoes. Drizzle with a generous amount of olive oil, salt, and pepper. Keep them under direct sunlight or in an oven at 70–80°C for 10–12 hours until dried.
3. Take fresh basil leaves, parmesan cheese, olive oil, roasted walnuts, and crushed pepper in a blender. Blend until smooth, then store the pesto sauce in an airtight container.
4. Heat a Dosa Tawa on medium heat, splash with oil and water. Spread the dosa batter on the tawa into a perfect circle and cook until golden brown. Smear pesto sauce on half of the dosa, add sundried tomatoes, fresh basil, and cheddar cheese, then fold the dosa into a semi-circle.
5. Serve the dosa hot on a plate with a side of pesto sauce.
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