Ingredients

• 1 cup dosa batter (fermented, or store-bought)
• 100g tofu, crumbled
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, chopped (optional)
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tbsp oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Preparation

Heat oil in a pan and add the chopped onions. Sauté until they turn golden brown.

Add the chopped tomato, green chili, turmeric powder, cumin powder, and garam masala. Cook for 2-3 minutes until the tomatoes soften.

Add the crumbled tofu and salt. Stir well to combine and cook for 5-7 minutes, allowing the tofu to absorb the flavors and become slightly crispy.

Remove from heat and set the filling aside.

Heat a non-stick tawa (griddle) and grease it lightly with oil. Pour a ladle of dosa batter onto the tawa and spread it in a thin, even layer.

Cook the dosa on medium heat until the edges begin to lift. Spoon the tofu mixture onto one half of the dosa.

Fold the dosa in half, covering the tofu filling, and cook for another 2 minutes to allow the dosa to become crispy.

Remove from the tawa and serve hot with chutney or sambar.

Servings: 2-3

Notes

• You can adjust the spiciness by adding more or fewer green chilies.
• If you prefer a smoother filling, you can blend the tofu mixture instead of crumbling it.
• You can also add vegetables like spinach or bell peppers to the tofu filling for extra nutrition.

Enjoy your tofu dosa with chutney or sambar!