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Dosa Waffle Sandwich

The traditional French waffle gets a South Indian touch – use dosa batter to make the waffles This is a Sanjeev Kapoor exclusive recipe.

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Dosa Waffle Sandwich

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Main Ingredients Readymade dosa batter, Oil
Cuisine South Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Dosa Waffle Sandwich

  • 2 cups Readymade dosa batter
  • 2 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Split skinless black grams (dhuli urad dal)
  • 1 1/2 teaspoons Split Bengal grams (chanadal)
  • 2 Green chillies finely chopped
  • 6-8 Curry leaves
  • 1 Large onion sliced
  • 1/2 teaspoon Turmeric powder
  • 6 Medium potatoes boiled and peeled
  • to taste Salt
  • 3 tablespo to garnish Fresh coriander leaves chopped
  • to serve Coconut chutney
  • to serve Sambhar
  • to serve Tomato chutney

Method

  1. Heat oil in non-stick pan. Add mustard seeds, asafoetida, split black gram and split Bengal gram and sauté till the grams turn golden. Add green chillies, curry leaves and onion and saute till the onion turns translucent.
  2. Heat oil in non-stick pan. Add mustard seeds, asafoetida, split black gram and split Bengal gram and sauté till the grams turn golden. Add green chillies, curry leaves and onion and saute till the onion turns translucent.
    Add turmeric powder and mix well. Crush the boiled potatoes lightly and add to the pan. Add salt and mix well. Sprinkle a little water, cover and cook on low heat for 4-5 minutes. Add 2 tbsps coriander leaves and mix well.
  3. Add salt and remaining coriander leaves to the dosa batter and mix well.
  4. Preheat a waffle iron and spread a ladleful of batter. Close the lid and cook for 5-6 minutes. Remove the waffle and place on the worktop and cut it into 4 pieces.
  5. Arrange 2 pieces of waffles on the serving plate and top up with a generous portion of potato mixture. Cover with remaining pieces of waffle. Make more sandwiches with the remaining batter and potato mixture similarly.
  6. Sprinkle coriander leaves on top and serve hot with coconut chutney, sambhar and tomato chutney.
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