Recipe of Favorite Spicy Mango salsa stuffed Dosa with Mango Sauce

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We hope you got benefit from reading it, now let's go back to spicy mango salsa stuffed dosa with mango sauce recipe. You can cook spicy mango salsa stuffed dosa with mango sauce using 31 ingredients and 24 steps. Here is how you do it.

The ingredients needed to prepare Spicy Mango salsa stuffed Dosa with Mango Sauce :

• Prepare of For Mango Salsa.
• You need 2 cup of chopped ripe Mango.
• Take 1 of fresh red Chilli.
• Provide 1 tablespoon of freshly grated Coconut.
• Use 1 handful of chopped Coriander-Mint leaves.
• Take 1 teaspoon of Chat masala.
• Use 1 tablespoon of Lemon juice.
• You need to taste of Salt.
• You need of For Mango Sauce.
• You need 1 cup of Mango pulp.
• Use 3 cloves of chopped Garlic.
• Use 1 of small chopped red chilli.
• You need to taste of Salt.
• You need 1 teaspoon of Cornflour.
• You need 2 teaspoon of vegetable Oil.
• Get of For tempering.
• Use 1 of dry red Chilli.
• You need 1/2 teaspoon of Mustard seeds.
• Prepare 5-6 of Curry leaves.
• Provide of For Coconut-peanut chutney.
• Get 1/2 cup of grated Coconut.
• Prepare 1/2 cup of roasted peanuts.
• Take 1 handful of Coriander leaves.
• Get 1 of small green Chilli.
• Provide 1 teaspoon of Vegetable Oil.
• You need to taste of Salt.
• Use of Additional Ingredients.
• You need of Dosa batter to make Dosa.
• Prepare of Butter or Cooking oil as required to make Dosa.
• You need 2 tablespoon of freshly grated Coconut.
• You need 1-2 tablespoon of grated Cheese.

Instructions to make Spicy Mango salsa stuffed Dosa with Mango Sauce :

• For Mango Salsa cut mango in small pieces.
• Add in 1 chopped fresh red chilli,1 tablespoon of freshly squeezed lemon juice, chopped coriander-mint leaves, chat masala, grated coconut and salt.
• Mix everything well, cover and keep in the refrigerator for atleast 1/2 an hour. It will help to enhance the flavour of salsa.
• 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.
• 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.
• Add in salt to taste, cook in medium heat for 5 minutes. The taste of sauce should be sweet-sour and little spicy.
• Mix 1 teaspoon of cornflour with 3-4 tablespoon of water. Add in to the mango sauce to make the sauce thick.
• 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.
• Sweet and spicy Mango sauce is ready. Keep aside.
• For coconut-peanut chutney, in a blender jar add in grated coconut, roasted peanut,1 handful of coriander leaves, green chilli and salt.
• With some water grind to a paste.
• Heat 1 teaspoon of oil and temper mustard seeds, dry red chillies and curry leaves. Pour in the blended chutney. Keep aside.
• To make dosa, heat a griddle or tawa, grease lightly.
• 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.
• Add in 2 tablespoon of dosa batter to hot griddle and spread to make thin dosa.
• Sprinkle few drops of water to the sides and cover with a lid.
• After 1 minute remove the lid, sprinke little oil or butter over the dosa.
• Remove from heat as the dosa becomes little crisp and light golden brown. Similarly make more dosas.
• Assembling steps
• Spread some coconut peanut chutney over the dosa.
• Also spread some mango sauce and then stuff some spicy mango salsa.
• Top with some freshly grated coconut and grated cheese.
• Fold the dosa and serve immediately. Also serve some extra mango sauce and coconut-peanut chutney.
• I am sure you will love this special fusion dosa.

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