Name: Dosa wrap with grilled halloumi and sauerkraut recipe by sangeeta khanna at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: Barnyard millet 1/3 cup; skinned black bean (urad dal) 1/4 cup; Fenugreek seeds 1/2 tsp; poha 2 tbsp; Salt 1/2 tsp; Yogurt 2 Tbsp; 3-4 tsp Ghee; prepared sauerkraut or cabbage slaw 1 cup; halloumi ceese 6 slices; tahini sauce 2 tbsp

ABOUT Dosa wrap with grilled halloumi and sauerkraut RECIPE

This is a simple millet dosa wrap with a grilled halloumi and sauerkraut as a filling. The fermented sauerkraut makes this wrap a simply irresistible meal on the go.

Ingredients Serving: 3

Barnyard millet 1/3 cup
skinned black bean (urad dal) 1/4 cup
Fenugreek seeds 1/2 tsp
poha 2 tbsp
Salt 1/2 tsp
Yogurt 2 Tbsp
3-4 tsp Ghee
prepared sauerkraut or cabbage slaw 1 cup
halloumi ceese 6 slices
tahini sauce 2 tbsp

Instructions

Soak the barnyard millet and urad dal along with fenugreek seeds for 2 hrs or overnight. Drain the water and blend with salt and yogurt to make a smooth batter.
Leave the mix for another two hours to ferment or add 1/4 soda bicarb and make the dosa straight away.
To make the dosa, grease a cast iron skillet with ghee and spread a ladle full of batter, spreading it to make a medium thick crepe.
Drizzle a little ghee and cook both sides till well done but not crisp.
Repeat to make more dosas.
Grill the halloumi slices on another pan on the side.
To assemble, smear tahini sauce over the cooked dosa, place the halloumi slices and spread desired amount of sauerkraut.
Fold the dosa and make it a wrap. Serve immediately.

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