Spring Dosa , Roadside popular Dosa
Recipe Link : http://www.tarladalal.com/Spring-Dosa-(-Mumbai-Roadside-Recipes)-33396r
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Spring Dosa
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.
Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Makes 4 dosas.
For the stuffing
1 cup boiled hakka noodles
2 tbsp butter
¾ cup chopped onions
¾ cup shredded cabbage
¾ cup carrot juliennes
¾ cup capsicum juliennes
½ cup finely chopped spring onion whites and greens
4 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp soya 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
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.
Serve immediately with sambhar and coconut chutney.
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