Spicy Mango salsa stuffed Dosa with Mango Sauce

Name: Spicy Mango salsa stuffed Dosa with Mango Sauce
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup chopped ripe Mango; 1 fresh red Chilli; 1 tablespoon freshly grated Coconut; 1 handful chopped Coriander-Mint leaves; 1 teaspoon Chat masala; 1 tablespoon Lemon juice; to taste Salt; 1 cup Mango pulp; 3 cloves chopped Garlic; 1 small chopped red chilli; to taste Salt; 1 teaspoon Cornflour; 2 teaspoon vegetable Oil; 1 dry red Chilli; 1/2 teaspoon Mustard seeds; 5-6 Curry leaves; 1/2 cup grated Coconut; 1/2 cup roasted peanuts; 1 handful Coriander leaves; 1 small green Chilli; 1 teaspoon Vegetable Oil; to taste Salt; Dosa batter to make Dosa; Butter or Cooking oil as required to make Dosa; 2 tablespoon freshly grated Coconut; 1-2 tablespoon grated Cheese

Sabrina Yasmin @barak_kitchen

Riyadh

#King
Mango is such a versatile and delicious fruit for which it is called the king of fruits. I love to add them in so many recipes to make my regular dishes extraordinary during mango season. Here I am sharing a fusion recipe where I stuffed my favourite dosa with the king of fruits- Mangoes. I made spicy salsa with mangoes which taste awesome with all the flavours of tanginess. They really go superb with some crispy dosa and adding some extra mango sauce makes this dosa really delectable.

Sabrina Yasmin @barak_kitchen

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Ingredients

20 min

4 servings

For Mango Salsa
2 cupchopped ripe Mango
1fresh red Chilli
1 tablespoonfreshly grated Coconut
1 handfulchopped Coriander-Mint leaves
1 teaspoonChat masala
1 tablespoonLemon juice
to tasteSalt
For Mango Sauce
1 cupMango pulp
3 cloveschopped Garlic
1small chopped red chilli
to tasteSalt
1 teaspoonCornflour
2 teaspoonvegetable Oil
For tempering
1dry red Chilli
1/2 teaspoonMustard seeds
5-6Curry leaves
For Coconut-peanut chutney
1/2 cupgrated Coconut
1/2 cuproasted peanuts
1 handfulCoriander leaves
1small green Chilli
1 teaspoonVegetable Oil
to tasteSalt
Additional Ingredients
Dosa batter to make Dosa
Butter or Cooking oil as required to make Dosa
2 tablespoonfreshly grated Coconut
1-2 tablespoongrated Cheese

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Steps

20 min

1

For Mango Salsa cut mango in small pieces.
2

Add in 1 chopped fresh red chilli,1 tablespoon of freshly squeezed lemon juice, chopped coriander-mint leaves, chat masala, grated coconut and salt.
3

Mix everything well, cover and keep in the refrigerator for atleast 1/2 an hour. It will help to enhance the flavour of salsa.
4

For Mango sauce heat 1 teaspoon of oil in a pan, add in 3 crushed garlic and saute for few seconds.Also add in chopped fresh red chilli.
5

Next add in 1 cup of mango pulp (I used ready-made pulp, if you use fresh pulp, blend them before using to make smooth) and stir well.
6

Add in salt to taste, cook in medium heat for 5 minutes. The taste of sauce should be sweet-sour and little spicy.
7

Mix 1 teaspoon of cornflour with 3-4 tablespoon of water. Add in to the mango sauce to make the sauce thick.
8

Heat 1 teaspoon of oil in a small pan and Temper 1 dry chilli, 1 teaspoon of mustard seeds and and few curry leaves. Transfer to the sauce.
9

Sweet and spicy Mango sauce is ready. Keep aside.
10

For coconut-peanut chutney, in a blender jar add in grated coconut, roasted peanut,1 handful of coriander leaves, green chilli and salt.
11

With some water grind to a paste.
12

Heat 1 teaspoon of oil and temper mustard seeds, dry red chillies and curry leaves. Pour in the blended chutney. Keep aside.
13

To make dosa, heat a griddle or tawa, grease lightly.
14

For dosa batter, I ground 2 cups of rice and 3/4th cup of urad dal (split black gram) separately. Before grinding soak them for about 3-4 hours. After grinding them separately mix both the batter, cover and keep in a moderately warm place overnight. Next morning the batter will be ready to use. I added a few fenugreek seeds with rice while soaking.
15

Add in 2 tablespoon of dosa batter to hot griddle and spread to make thin dosa.
16

Sprinkle few drops of water to the sides and cover with a lid.
17

After 1 minute remove the lid, sprinke little oil or butter over the dosa.
18

Remove from heat as the dosa becomes little crisp and light golden brown. Similarly make more dosas.
19

Assembling steps
20

Spread some coconut peanut chutney over the dosa.
21

Also spread some mango sauce and then stuff some spicy mango salsa.
22

Top with some freshly grated coconut and grated cheese.
23

Fold the dosa and serve immediately. Also serve some extra mango sauce and coconut-peanut chutney.
24

I am sure you will love this special fusion dosa.