Tofu chilli dosa

Brief Description

Hypertension: yes Diabetes: yes CKD, non-dialysis: no Dialysis: yes Transplant: yes


Rice: ½ cup (20g)

Urad dal: 1/3 cup (10g)

Salt: from the prescribed daily allowance

Ghee: 1tsp


For stuffing:

Onion: 1 big (70-80g)

Tomato: 1 medium sized (50-60g)

Tofu: 30 g

Salt: from the prescribed daily allowance

Jeera: ½ tsp

Turmeric powder: ½ tsp

Red chilli powder: ¼ tsp

Dalchini-laung powder: ¼ tsp

Ginger-garlic paste: 1 tsp

Oil: 1tsp


Cook Time

0hrs : 30min




Nutritional Facts

Carb(g) 29
Protein(g) 11
Fat(g) 12
Energy(Kcal) 270
Na(mg) 27
K(mg) 249
Ca(mg) 153
P(mg) 173


For stuffing:

Blanch onion and tomato separately and blenderise them into a puree.

Now in a pan, take oil, add jeera, ginger-garlic paste and mix it for 10 secs.

Now add onion gravy, saute it for 4-5 mins till it turns brown.

Then add tomato gravy.

Add salt and all the remaining masalas, mix well.

Now add grated tofu.


Wash rice and urad dal and then soak them seperately in water for 5-6 hours.

Grind and mix them together.

Allow it to ferment overnight.

Next day, add salt to the batter and water to make it medium in consistency.

Now take a non-stick tawa, heat it.

Spread the batter on it in a circular motion.

Add ghee and then cook it from both the sides.

Add half the stuffing in between the dosa and then wrap it from both the sides

Serve hot with dal chutney.


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