Jini Dosa Recipe | Mumbai Street Style Jini Dosa Recipe

It's been a long time I have posted any dosa recipe in my blog. If you are a regular reader of my blog you would know about my love for dosas and many of my blogger friends used to call me a Dosa queen for the varieties of dosa I have posted in my blog.I love Dosa and especially the Mysore Masala Dosa is one among the top 5 breakfast dishes for me.

When it comes to fusion food I would say that Mumbai tops the list in that category as we get various varieties of snacks,chaats and the regular food in various variations and dosa is one example among them. I love the various varieties of dosas we get in mumbai though I am still very loyal to the authentic Dosas we get in Bangalore and in my opinion nothing can beat the taste of  Masala Dosa from Bangalore.

Talking about the Mumbai street style dosas, there are various varieties, the list of the dosas would go upto 100+ varieties like Schezwan Dosa, Noodle Dosa, Spring Dosa,Chinese Dosa, Jini Dosa, Mumbai style Mysore Masala, Pav Bhaji Dosa, Cheese Dosa, Chili Mili Dosa to name a few.  I love the way they play with the ingredients by mashing them on the dosa and the way it is served really impressed me - it is really fun to watch the way they use the masher to mix the ingredients.My favourite Dosa varieties among the lot are Jini Dosa, Pav Bhaji Dosa, Schezwan Dosa and Mumbai style Mysore Masala and I have posted all my favorite recipes in my blog before.

Dosa lovers,check out various Dosa variations in my blog here -

• 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.

Jini Dosa Recipe | Mumbai Street style Jini Dosa:

Serves 2 | Author: Prathibha

Prep time: 30 mins | Cooking time: 20 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast/Snacks

Ingredients:

2 cups Dosa Batter

1.5 tbsp Besan(Chickpea flour),optional

3/4 cup Potato masala,optional

1 cup grated Processed Cheese,Amul or equivalent

7-8 Paneer cubes,grated

1/2 tsp Garam masala

1.5 tsp Red chili powder

2-3 tbsp Tomato -Chili Sauce

Salt, to taste

1/3 cup Butter

Vegetables:

1/2 cup shredded Cabbage

1/2 cup Onions,finely chopped

1/2 cup Tomatoes, finely chopped

1/4 cup Spring onions,finely chopped

1/2 cup grated Carrots

1/2 cup grated Beetroot

1/2 cup Capsicum,finely chopped

for Tomato-Garlic Chutney:

2 large Tomatoes

5-6 big Garlic pods

2-3 Red chilies

Salt, to taste

Method:

• Grind tomatoes,garlic pods, red chilies and salt to a smooth chutney and keep it ready.

• Chop and grate the vegetables as mentioned above and keep them ready.
• Add besan to the dosa batter and add a tbsp of water and mix it nicely until you see no lumps of  besan in the batter.

• Heat the tawa and pour a big ladle of dosa batter and spread in a circular motion like how we do our usual dosa.It should be of 10-12" diameter.Keep the flame on Low-Medium.
• Now quickly add a tbsp of each chopped/grated vegetable -chopped onions,spring onions, capsicum, tomatoes, cabbage and grated carrots,beetroot in the center of the dosa.

• Add quickly a tbsp of Potato masala(if adding), 1 tbsp of grated paneer, 2 tsp of Tomato-Garlic chutney, 1 tsp of Tomato-Chili sauce, 1/4 tsp Red chili powder, a pinch of Garam masala, Salt, 1-2 tbsp butter and 1 tbsp of  grated Cheese and quickly start mixing and mashing with a potato masher until it is nicely mashed. 

• Spread the masala evenly over the dosa using a spatula and then add generous amount of grated cheese on the entire dosa.Always keep a watch on the flame and make sure that you are not burning the dosa at any stage.

• You can cut the dosa on the pan into four-five vertical stripes using a pizza cutter or sharp wooden/metal spatula as shown in the picture and roll each portion and put it on the serving plate. (OR)  you can roll the dosa first and cut into 4 pieces on the tawa or by transfering it on to the chopping board.
• Sprinkle some water on the tawa and wipe it using a kitchen napkin and start repeating the process.

Serve the Jini dosa hot with Coconut Chutney and Sambar.Check out other side dishes for Idli/Dosa here

Notes:

1. If you find it difficult to mash the masala on the dosa you can do it in a pan and add the masala to the dosa and spread it.For that hear butter and oil in a pan and add all the chopped and grated vegetables and fry them for 2-3 minutes and mash it slightly and then add red chili powder, garam masala,salt, tomato-garlic chutney, tomato-chili sauce to it and mix nicely. Keep the mixture ready.Now you can add 3-4 tbsp of cooked vegetable mixture, 1 tbsp of  potato masala, 1 tbsp of grated paneer , butter and cheese on the dosa and mix it nicely and spread on dosa, it is quick and easy to follow this process when making in large quantities.
2. The addition of  besan to the dosa batter  is entirely optional but it gives a nice golden color to the dosa,hence I add it.
3. I did not add potato masala to my recipe but still it tasted great.
4. You can even add a tbsp of coconut chutney on the dosa along with the other ingredients and masala but I do not prefer to add.
5. The amount of cheese and butter is entirely upto you. You can add less or more according to your taste buds.
6. For Jain version, avoid potato curry in the recipe and add more paneer in the recipe and also replace onions with more amount of cabbage.Also, us tomato sauce(no onion-no garlic) instead of tomato-garlic chutney in the recipe.
7. Do not skip adding tomato-garlic chutney in the recipe, it adds a nice flavor and taste to the dosa.

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