Mixed Lentil Adai Dosa with a twist

The Adai dosa comes out to be quite thicker than the usual one because of the mix of lentils that go into it. This makes for a perfect open wrap to fill in with whatever one fancies. It is also a very healthy way of eating lentils as they are soaked which helps in optimal absorption of protein when our body processes the food.

I made Adai dosas the other day and some fresh mushrooms and capsicum in the fridge inspired me with this filling:

(makes for two wraps):

4 button mushrooms
1 medium capsicum
red chilly flakes
white pepper (optional)
Parmesan cheese (grated, optional)
salt to taste

Finely chop veggies. In a pan, heat some oil and add the capsicum followed by the mushrooms after a couple of minutes. Add chilly flakes, salt and the crushed white pepper if you want to and let sit on a low flame until the liquid released by mushrooms evaporates.

Spread the filling onto half of a hot dosa straight off the pan, top with grated cheese and watch the cheese melt :) Fold the remaining half of the dosa over the filling (as if this needs to be told).

Now the dosa needs preparation at least 8 hours in advance. A great recipe for Adai dosa can be found on this blog: http://spillthespices.blogspot.com/2012/02/adai-mixed-lentil-dosa-dal-dosa.html .

My dosas turned out like this:

And with the filling: