VEGETARIAN KEEMA DOSAI (Kugan )

VEGETARIAN KEEMA DOSAI

Ingredients:

Dosai flour to make dosais.

For fillings:

(A)
1 cup soya chunks
1 pip garlic smashed
1 small piece ginger smashed
1 small piece cinnamon stick
Little salt
Enough water

2 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 tsp ginger paste
1 tsp garlic paste

1 big onion finely chopped
Salt to taste
2 red tomatoes finely chopped
1 tsp chillie powder
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp garam masala powder

2 tbs of frozen green peas
Salt to taste
2 tbs of chopped coriander leaves

Method:
Boil all the ingredients in (A) for about 5 minutes.
Remove and wash in fresh water for two to three times.
Drain and squeeze out the water completely. Chop it into very small pieces.
Keep aside.

Heat the oil in a wok, add in the mustard seeds, let it crackle, add in the cumin seeds.
Add also the curry leaves, ginger and garlic paste. Stir fry well.
Add in the onions and little salt, sauté well till the onions turn lightly brown.
Add in the tomatoes, and cook till they turn mushy.

Add in the red chillie powder, turmeric, coriander and garam masala powders.
Give a nice stir, add in the chopped soya chunks and the green peas.
Cook well till all the spices are mixed well. Sprinkle little water if needed.
Stir fry till dry. Add in the cut coriander leaves and remove.

Now put a dosai kal, and make a dosai. Spread 2 tbs of the cooked keema.
Just like we do for masala dosai. Pour little oil all around the dosai.
When the dosai is cooked, fold it into two and remove and serve hot.
You do not need any chutney for this.