Pav Bhaji Dosa...Mumbai Street Food!!!

Dosa is a popular South Indian snack which is famous all over India and across the world.There are many variations to the regular dosa in South Indian menu which are famous like Mysore Masala Dosa,Paper roast,set dosa,rawa dosa,spring dosa etc etc.

Dosa has got a new avatar in Khau galli's here in Mumbai,they are so innovative and got up with great fusion combinations like pav bhaji dosa, paneer chilly dosa, schezwan dosa, corn masala dosa, palak paneer dosa, Jini dosa, cheese spring dosa etc which tastes good with its own taste.Among all of them my favorites are pav bhaji dosa and Jini dosa which tastes unique and loved the way they style them up.

Pav bhaji being a favorite snack of mine will find its way in my dinner menu's atleast once in 15 days.I intentionally make more of bhaji so that I can make pav bhaji dosa for breakfast the next day.If you have not tasted this dosa before,please do not bother just believe me and try the recipe immediately.I am sure you will be very happy with the unique taste of it and enjoy it like I do.You can follow your own dosa and bhaji recipes and just follow the procedure I mentioned in making pav bhaji dosa.
Ingredients:
Dosa batter(recipe follows)
Bhaji mixture(recipe follows)
3 tbsp grated cheese(optional)
Butter,to spread
Oil
Vegetable toppings:
1/4 cup shredded cabbage
2 tbsp grated carrots
1/4 cup thinly sliced onions
1/4 cup sliced mixed bell peppers
2 tbsp sliced tomatoes,seeded
a tbsp of chopped coriander

for Dosa batter:
4 cups rice
1 cup urad dal
1 cup chana dal
a tsp of methi
salt to taste

for Bhaji:
2 cups mixed vegetables(cauliflower,potato,carrot,peas,beans,cabbage)
2 tomatoes,finely chopped
2 onions,finely chopped
1 capsicum,finely chopped
2 tsp Ginger-Garlic paste
2 tbsp pav bhaji masala
2 tbsp chopped coriander
juice of 1 lemon
2 tsp red chili powder
2 tbsp butter
1 tbsp oil
salt to taste
Method:

for dosa:

• Soak rice,urad dal and chana dal, methi seeds for 5-6 hrs or overnight.
• Grind all the ingredients in a wet grinder or mixer until very smooth adding water,now add salt and grind it again to a very fine mixture.
• Ferment it for 9-10 hrs.

for Bhaji:

• Pressure cook Alu,gobi,carrots,beans,cabbage and green peas for 2 to 3 whistles.
• In a big tawa or kadai,heat a spoon of butter along with oil,fry onions till translucent,add ginger-garlic paste,capsicum and fry for a minute,add chopped tomatoes and cook till it leaves the oil.
• Add red chili powder,pav bhaji masala and add all the cooked vegetables and slightly mash the vegetables.
• Add salt and cover it cook for 2 mins,then add lemon juice,butter,corriander leaves and give a stir and take off from the flame.Keep the bhaji warm until its usage.

for making Pav Bhaji Dosa:

• Make the tawa ready for making dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa and put a dollop of butter in the centre and pour some oil all over the edges and cover it with a lid.
• Mean while mix all the shredded vegetables cabbage,carrots,tomato,peppers and coriander.
• After it is roasted for a minute remove the lid and smear the bhaji mixture(approx 1/3 cup) all over the dosa.
• Sprinkle the shredded vegetables mixture and grated cheese all over the dosa and cover it again with lid and turn the stove on high flame and let it roast for another minute until red and crispy.
• Roll the dosa to form a roll and serve it hot with coconut chutney and sambar.

Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.Coconut chutney and sambar is a good combination with dosa.