Spring Dosa ( Mumbai Roadside Recipes)
by Tarla Dalal
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What does spring mean to you? A bounty of veggies, a splash of colours, fresh flavours? Well, experience all the vibrant joys of spring, wrapped inside this scrumptious Spring Dosa. A tasty stuffing of crunchy veggies, boiled noodles and peppy sauces is the highlight of this delicious butter-cooked dosa, which is a hot favourite sold by Mumbai’s street food vendors.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the cabbage, carrot and capsicum and sauté on a medium flame for 2 minutes.
- Add the spring onion whites and greens, hakka noodles, tomato ketchup, chilli sauce, soya sauce, vinegar, salt and pepper, mix well and cook on a medium flame for 1 minute.
- Divide the stuffing into 4 equal portions. Keep aside.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
- Smear a little butter over it and along the edges and cook on a medium flame till the dosa turns light brown in colour and crisp.
- Spread a portion of the stuffing in the centre and pat it lightly and cook on a medium flame for 1 minute. Fold over to make a roll.
- Repeat with the remaining batter and stuffing to make 3 more dosas.
- Serve immediately with sambhar and coconut chutney.
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