Indo-Chinese Recipes
Vegetable Spring Roll Dosa Recipe
I first had spring roll dosa when my in-laws used to live in Coimbatore and we went to Dosa Plaza, a restaurant that boasts over 100 dosa varieties on their menu. I chose spring roll dosa to justify my love for Indo Chinese recipes and as the name suggests, the dish came filled with vegetable spring roll filling wrapped in a dosa. It tasted nice and I had mentally bookmarked the idea to try spring roll dosa at home.
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Ingredients
- 4 cups of dosa batter also known as 2 day old idli batter
- 2 cups of mixed vegetables (carrots beans, cabbage, spring onions, capsicum), julienned
- 1 tsp of minced garlic
- 1 tsp of pepper powder
- 1 tsp of chilli sauce
- 1/2 tsp of soya sauce
- 2 tsp of Oil
- 1/2 cup of sliced onions
Ingredients
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Instructions
To Make the Filling
- 1. Heat oil and saute the onions and garlic together until the onions turn soft.
- 2. Add the mixed vegetables and saute until they turn soft and have cooked through – will take about 12 mins or so.
- 3. Next, add the chilli sauce and soya sauce. Saute for a few more mins.
- That’s it. The filling for our spring roll dosa is ready.
To make the dosa
- 1. Heat a pan and grease with oil. Add about 3/4 cup of dosa batter and spread into a thick-ish dosa. Don’t make it too thin because that would make the dosa crisp and it’ll break as you roll the dosa.
- 2. Drizzle a few drops of oil and cook covered on a low flame until the top of the dosa is cooked.
- 3. Layer some of the spring roll filling in a line in the centre of the dosa
- 4. Gently fold from both sides into a roll.
- 5. Transfer to a plate and proceed with the rest of the dosas until done
- Optional: run a pizza cutter through the dosas diagonally and slice into pieces
Recipe Notes
Serve the veg spring roll dosa hot and immediately