Spring Dosa ( Mumbai Roadside Recipes)

by Tarla Dalal

Added to 39 cookbooks
This recipe has been viewed 6216 times

A tweaked version of the schezuan dosa where the filling has the basic chinese trio of vinegar, soya and chilli sauces! you could look at it as the chinese ‘sada dosa’! hakka noodles and veggies form the bulk of this recipe

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 plates
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Ingredients

1 cup dosa batter
4 tbsp butter
1 cup chopped onions
1 cup shredded cabbage
1 cup carrot juliennes
1 cup capsicum juliennes
salt and freshly ground black pepper powder to taste
4 tbsp tomato sauce
4 tsp chilli sauce
4 tsp soy sauce
2 tsp vinegar
1 cup boiled hakka noodles
8 tbsp finely chopped spring onion greens

For Serving
coconut chutney
green garlic chutney
sambhar

Method

Heat a tava/non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
Place 1 tbsp of butter in the centre, add ¼ cup of onions, ¼ cup of cabbage, ¼ cup of carrots, ¼ cup of capsicum, salt and pepper, mix well and cover and cook for 2 minutes.
Add 1 tbsp of tomato sauce, 1 tsp of chilli sauce, 1 tsp of soya sauce, ½ tsp of vinegar, ¼ cup of noodles and 2 tbsp of spring onion greens, mix well and cover and cook for another minute.
Spread the stuffing evenly over the dosa using a spatula and cook till the dosa turns brown and crisp.
Fold over while pressing it lightly using spatula to make a flat roll and cut into 4 equal pieces using sharp edge of the spatula on the tava (griddle).
Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
Repeat with the remaining ingredients to make 3 more plates.

RECIPE SOURCE : Mumbai's Roadside Snacks