Fresh Alphonso Mango Stuffed Dosa Recipe
30 minutes
1015 reads
About Fresh Alphonso Mango Stuffed Dosa Recipe
Elevate your breakfast with this delightful twist on a South Indian classic! Our Fresh Alphonso Mango Stuffed Dosa recipe combines the crispy texture of a traditional dosa with the sweet, juicy burst of Alphonso mangoes. It's a refreshing and flavorful fusion perfect for summer mornings or any time you crave a unique culinary experience.This recipe isn't just delicious; it's also surprisingly easy to make. The detailed instructions guide you through each step, from preparing the dosa batter to creating a vibrant coconut chutney. Prepare to be amazed by the perfect balance of sweet and savory in every bite!Get ready to impress your family and friends with this unforgettable breakfast treat. The vibrant colors and exotic flavors will transport you to a tropical paradise. Let's get started!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Dosa Batter
For the Coconut Chutney
For Tempering the Chutney
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds rai
- 1 pinch Asafoetida hing
- 1 sprig Curry Leaves
For Serving
- 1-2 Alphonso Mango freshly cut, ripe
- 2 tbsp Ghee for cooking the dosa
Instructions
Prepare the Dosa Batter
- Soak the rice and split black lentils in 2 cups of water for at least 4-5 hours, or preferably overnight. Grind the soaked mixture into a smooth batter using a blender. Let it ferment overnight for at least 8 hours.
Make the Coconut Chutney
- Blend the shredded coconut, green chilies, roasted chana dal, and salt with 1/2 cup of water until you achieve a smooth paste. Heat coconut oil in a small pan. Add mustard seeds, asafoetida, and curry leaves; sauté until the seeds splutter. Pour this tempering into the chutney and mix well.
Cook the Dosa and Assemble
- Heat a non-stick pan or dosa tawa over medium heat. Lightly grease the pan with ghee or coconut oil. Pour a ladleful of dosa batter onto the hot pan, spreading it thinly to form a circle. Cook until golden brown and crispy on both sides. Remove from the pan and fill with fresh pieces of Alphonso mango. Serve immediately with the prepared coconut chutney.
Recipe Notes
Expert Tips for the Perfect Mango Stuffed Dosa
- For extra fluffy dosas, add a pinch of baking soda to the batter before cooking.
- Use very ripe Alphonso mangoes for the best flavor and sweetness. Adjust the amount based on your preference.
- If you don't have fresh coconut, you can use desiccated coconut, but freshly grated offers the best flavor and texture.
- To prevent the dosa from sticking, ensure your pan or tawa is well-heated and lightly oiled before pouring the batter.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 3420mgFiber: 1g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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So delicious! Excited to make it.
This looks perfect! Thanks for posting.
This looks amazing! Thanks for sharing.