Crispy Golden Lentil Dosa with Spiced Potato Filling

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Golden Lentil Dosa with Spiced Potato Filling

YOUR SOLIN GENERATED RECIPE

Crispy Golden Lentil Dosa with Spiced Potato Filling

Enjoy a delightful twist on a traditional dosa with this crispy golden lentil crepe filled with a warm, spiced potato and pea mixture, complemented by a cool, tangy nonfat Greek yogurt drizzle. The dosas are light yet satisfyingly crunchy, paired with the comfort of aromatic spices for a balanced meal.

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NUTRITION

538kcal
Protein
32.3g
Fat
7.7g
Carbs
93.6g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

20g Chickpea Flour

150g Potato

50g Green Peas

40g Onion

100g Nonfat Greek Yogurt

1 tsp Fresh Ginger (grated)

1 Garlic clove (minced)

1 tsp Turmeric Powder

1 tsp Cumin Seeds

0.5 tsp Salt

1 tsp Olive Oil

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PREPARATION

  • 1

    Soak the red lentils in water for at least 2 hours or overnight. Drain and blend into a smooth batter along with a little water. Stir in the chickpea flour and a pinch of salt; let it rest for 20 minutes.

  • 2

    Peel and dice the potato into small cubes. Finely chop the onion, and mince the garlic and ginger.

  • 3

    Heat the olive oil in a nonstick skillet. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onion, garlic, and ginger, and sauté until the onions soften.

  • 4

    Add the diced potato, turmeric powder, and salt. Stir well and cover. Allow the potatoes to cook for about 8-10 minutes until tender, then mix in the green peas. Adjust seasoning as needed.

  • 5

    For the dosa, heat a nonstick griddle over medium heat. Pour a ladleful of the lentil batter onto the griddle, spreading it thinly and evenly. Drizzle a few drops of oil around the edges.

  • 6

    Cook until the edges lift and the dosa becomes crisp and golden (about 2-3 minutes), then carefully flip and cook for another minute if desired, ensuring a crispy texture.

  • 7

    Serve the crispy dosas hot, filled with a generous spoonful of the spiced potato and pea mixture. Top with a side of nonfat Greek yogurt for a cool contrast.

Crispy Golden Lentil Dosa with Spiced Potato Filling

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Golden Lentil Dosa with Spiced Potato Filling

YOUR SOLIN GENERATED RECIPE

Crispy Golden Lentil Dosa with Spiced Potato Filling

Enjoy a delightful twist on a traditional dosa with this crispy golden lentil crepe filled with a warm, spiced potato and pea mixture, complemented by a cool, tangy nonfat Greek yogurt drizzle. The dosas are light yet satisfyingly crunchy, paired with the comfort of aromatic spices for a balanced meal.

NUTRITION

538kcal
Protein
32.3g
Fat
7.7g
Carbs
93.6g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

20g Chickpea Flour

150g Potato

50g Green Peas

40g Onion

100g Nonfat Greek Yogurt

1 tsp Fresh Ginger (grated)

1 Garlic clove (minced)

1 tsp Turmeric Powder

1 tsp Cumin Seeds

0.5 tsp Salt

1 tsp Olive Oil

PREPARATION

  • 1

    Soak the red lentils in water for at least 2 hours or overnight. Drain and blend into a smooth batter along with a little water. Stir in the chickpea flour and a pinch of salt; let it rest for 20 minutes.

  • 2

    Peel and dice the potato into small cubes. Finely chop the onion, and mince the garlic and ginger.

  • 3

    Heat the olive oil in a nonstick skillet. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onion, garlic, and ginger, and sauté until the onions soften.

  • 4

    Add the diced potato, turmeric powder, and salt. Stir well and cover. Allow the potatoes to cook for about 8-10 minutes until tender, then mix in the green peas. Adjust seasoning as needed.

  • 5

    For the dosa, heat a nonstick griddle over medium heat. Pour a ladleful of the lentil batter onto the griddle, spreading it thinly and evenly. Drizzle a few drops of oil around the edges.

  • 6

    Cook until the edges lift and the dosa becomes crisp and golden (about 2-3 minutes), then carefully flip and cook for another minute if desired, ensuring a crispy texture.

  • 7

    Serve the crispy dosas hot, filled with a generous spoonful of the spiced potato and pea mixture. Top with a side of nonfat Greek yogurt for a cool contrast.