Tofu bhurji masala dosa / Scrambled tofu savory crepes / scramble tofu vegan + GF wrap
Author: 
Recipe type: Breakfast, Main course
Cuisine: South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Crispy wrap is filled with scrambled tofu which is seasoned with indian spices.
Ingredients
  • Dosa batter ~ 10-12 ladle
  • Tofu - Extra firm ~ 8 oz. (250-300 gms)
  • Oil 1 tbsp
  • Onions ¾ cup finely chopped
  • Tomato ¾ cup finely chopped
  • Garlic ginger paste 1 tbsp
  • Turmeric powder ½ tsp
  • Red chili powder 1 tsp ( as per taste)
  • Cumin coriander powder 1 tsp
  • Garam masala 1 tsp
  • Kitchen king masala 2 tsp
  • Dried fenugreek leaves (kasuri methi) 1tsp
  • Salt (as per taste)
  • Cilantro 1 tbsp finely chopped
Instructions
  1. Heat a pan on medium heat. Add oil into it.
  2. Add finely chopped onion and sauté it for 2-3 mins or till it turns translucent.
  3. Add tomatoes and ginger garlic paste and sauce it for 2-3 more mins.
  4. Add all the spices along with salt and mix it well.
  5. After that add Crumble tofu and mix everything thourouly
  6. Crush dried fenugreek leaves ( kasuri methi ) in your palm and add it into the prepared stuffing.
  7. For making dosa:
  8. You need ready dosa batter, Take a dosa pan or flat nonstick pan / crepe pan. coat pan with an oil and spread batter on medium heated tawa or pan in a circular motion. Add oil or butter to make it crispy.
  9. Apply maisur masala dosa chutney which is optional but taste enhancer. You can apply any spread available like garlic chutney or cheese spread or tomato ketchup.
  10. After that add prepared tofu stuffing in the center and fold dosa from both sides once it is light brown in color.
  11. Serve it hot with maisur masala chutney or any of your favorite condiments and you will love this version.
Notes
If tofu is not available then you can use paneer instead of tofu.

Dosa batter recipe with using brown rice:
2 cup brown rice and 1 cup white rice ( I have used sona masoori rice)
1 cup white urad dal (washed black gram)
1 tsp dried fenugreek seed (methi)
¼ cup thick poha (flatten white rice)

Soak all the ingredients separately for 10-12 hrs or overnight except poha. soak poha for ½ hr.
Grind it into the grinder till thick smooth texture.
Ferment it for 8-10 hrs and then you can store this batter in an airtight glass container for 3-4 day.
Recipe by Cooking Therapist at https://cookingtherapist.com/tofu-bhurji-masala-dosa/