Spring Dosa Video by Tarla Dalal

Spring Dosa Video 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.

  

Recipe Description for Spring Dosa ( Mumbai Roadside Recipes)

Preparation Time: 
Cooking Time: 
Makes 4 dosas
Show me for dosas


Ingredients


For The Stuffing
1 cup boiled hakka noodles
2 tbsp butter
3/4 cup chopped onions
3/4 cup shredded cabbage
3/4 cup carrot juliennes
3/4 cup capsicum juliennes
1/2 cup finely chopped spring onion whites and greens
4 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp soy sauce
2 tsp vinegar
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
2 cups dosa batter
butter for cooking

For Serving
sambhar
coconut chutney

Method

For the stuffing

  1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the cabbage, carrot and capsicum and sauté on a medium flame for 2 minutes.
  3. 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.
  4. Divide the stuffing into 4 equal portions. Keep aside.

How to proceed

  1. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  2. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  3. 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.
  4. 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.
  5. Repeat with the remaining batter and stuffing to make 3 more dosas.
  6. Serve immediately with sambhar and coconut chutney.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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