Spring Dosa Recipe | Vegetable Spring Roll Dosa

As mentioned in my earlier Schezwan Dosa post I am here posting another famous Dosa variant - Spring Roll Dosa from the streets of Mumbai. Spring Roll Dosa got its name as Dosa is filled with the same filling which we use for Chinese Spring rolls and is cut in a similar way as the Spring rolls are cut and served. I am though not a big fan of this Spring roll dosa and prefer the Schezwan dosa over this. 

As this is one of the more popular Fusion Dosa varieties, I wanted to document it in my blog so that it would be useful for those who love this Spring Dosa. I usually do not prefer to add noodles to the filling and hence I avoided it but if you like you can go ahead and add them - it is known as Chinese Chopsuey Dosa. If you love Indo-Chinese you would definitely love this Spring roll dosa, give this a try for your guests and I am sure they would be impressed with this.

Check out other Dosa fusion recipes in my blog.

• Chettinadu Cauliflower Masala Dosa
• Mysore Masala Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Masala Uthappam | Uthappam topped with spicy alu masala
• Pav Bhaji Dosa
• Kharada Eerulli Dosa/Spicy Onion Dosa 
• Schezwan Dosa
• Spring Dosa
• Mumbai style Mysore Masala

If you are interested in other dosa recipes,check out more varieties here.

Spring Dosa | Spring Roll Dosa Recipe:

Yields 6 dosas

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian + Chinese Fusion | Category: Breakfast/Snacks

Ingredients:

2-3 cups Dosa batter

Butter and Oil, to roast

for Vegetable filling:

1.5 cups of mixed julienned vegetables(carrot,capsicum,cabbage,french beans,spring onions)

1 small Onion,thinly sliced

4-5 Garlic pods, finely sliced

1" Ginger, thinly sliced
1 tsp Tomato sauce

3/4 tsp Soya sauce
3/4 tsp Red chili sauce or Green chili sauce
1 tsp Vinegar
1/4 tsp Black Pepper powder

Salt to taste

2 tsp Oil

Method:

to prepare Veg filling:

• Heat oil in a kadai/pan and add thinly sliced garlic,ginger and fry until they turn light golden brown in color.Add sliced onions(or spring onion whites) and fry until they turn translucent.
  

  
• Add julienned carrots, french beans and capsicum and fry on high heat for 1-2 mins.
• Now add julienned cabbage and spring onion greens and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.
  

  
• Add tomato sauce, chili sauce, soya sauce, vinegar, pepper powder and salt and mix well and switch it off.
  

  

to make Dosa:

• Make the tawa ready for preparing 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 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.
  

  
• Add 1 tsp butter and spread and keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.
• Place the prepared vegetable mixture in one corner as shown in the picture and roll it to the end.
  

   
• Remove it from the tawa and cut it diagonally using a pizza cutter or sharp edge of spatula or knife.

Serve it with Coconut chutney and Sambar. Check out other side dishes for Idli/dosa here.

Notes:

• You can basically use any dosa batter recipe to prepare this dosa but make sure you spread the dosa very thin.
• You can add boiled noodles at the end to the filling if you like.
• I did not have Spring onions at that moment so I avoided it. But add it for extra taste.

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