A fusion meal called Spring Roll Dosa recipe combines the flavours of Chinese spring rolls with the traditional South Indian dosa. This dish is tasty and crispy, and it’s ideal for anyone seeking a fresh take on the traditional dosa. To make Spring Roll Dosa, you must first prepare the conventional dosa batter, which is a combination of rice and urad dal. Additionally, you’ll need ingredients like ginger, garlic, and green chilli peppers as well as vegetables like cabbage, carrots, and bell peppers. You’ll also need soy sauce, vinegar, and chilli sauce to give the Chinese flavours. Dosa batter is spread thinly on a hot griddle and fried till crispy to make the dish. The dosa‘s centre is then filled with a blend of sautéed veggies and Chinese seasonings. The dosa is then folded in half, creating the appearance of a spring roll. You can have the Spring Roll Dosa either plain or with a side of dipping sauce. If you’re seeking to try something new and interesting, this is a delightful and original way to eat dosa.
What’s up guys you are Welcome to my blog, Today a street style recipe is being made. I’m making Dosa which is made on streets of Mumbai which is also called Spring Roll Dosa recipe or Spring Dosa. Dosa is made & then inside it vegetables & sauces are added like they are in our Indo-Chinese spring roll,
the same filling is used & instead of the refined flour wrapper, it is rolled & served in a Dosa. & tastes really delicious. In the same dosa, noodles are added & served as a Chinese Chopsuey Dosa as well. which is one of my most favourite dosas on the streets of Mumbai. If I’m going out to eat, then I really like to eat it.
Now, there are 2 components for this recipe. One is the batter for Dosa, & the second is the filling. The batter for Dosas made on streets of Mumbai, & as there are a lot of things added on top & cooked, that’s why a lot of other ingredients are added & it is made differently.
Prep time: 20-25 minutes (excluding soaking & fermentation time)
Cooking time: 10-15 minutes
Serves: Batter – 18 Dosas / Filling – 7-8 (depending on the size)
How To Make Dosa Recipe
Ingredients Dosa batter
- PARBOILED RICE 400 GRAMS
- URAD DAL 100 GRAMS
- FENUGREEK SEEDS 1/2 TSP
- WATER2 CUPS (APPROXIMATELY + ADDED GRADUALLY)
- GRAM FLOUR 100 GRAMS
- SEMOLINA 100 GRAMS
- WATER 1 CUP
- SALT TO TASTE
- OIL 1 TBSP
- ONION 1 NO. (SLICED)
- CABBAGE 1/2 NO. (SHREDDED)
- CARROT 1 NO. (JULIENNE)
- CAPSICUM 1 NO. (JULIENNE)
- SCHEZWAN SAUCE 3 TBSP
- KETCHUP 3 TBSP
- RED CHILLI SAUCE 2 TBSP
- SALT TO TASTE
- GARAM MASALAA PINCH
- KASHMIRI RED CHILLI POWDER 1 TSP
- SOY SAUCE 1 TSP
- VINEGAR 1 TSP
- SPRING ONION GREENS A LARGE HANDFUL (CHOPPED)
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
- Cooking dosa
- BUTTER AS REQUIRED
- PROCESSED CHEESE AS REQUIRED (OPTIONAL)
- SPRING ONION GREENS A SMALL HANDFUL
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
Soak Rice And Urad Dal
1. I’m going to tell you that dosa batter. & then make a filling, & then make a Dosa, add the filling in Dosa, & this Spring Roll Dosa turns out really delicious. Let’s learn how to make the batter for Dosa for this recipe.
2. Here, I’ve taken 400 grams parboiled rice. Take them into a big bowl. along with that add 100 grams of split skinned urad dal, Now, you have to wash this rice & lentils with water 3-4 times until the water becomes clear. Now, I’ve washed the rice & lentils 3-4 times with water.
3. I’m adding water to it, it’s absolutely clear. At this stage, I’m adding 1 tsp fenugreek seeds, which will help the batter to ferment. Now, you have to soak the rice & lentils for 3-4 hours, you can even soak them overnight.
4. After soaking how the rice & lentils have swelled up. At this stage, discard the soaking water. After discarding the water, take the rice & lentils in a mixer-grinder jar & add some water & grind them. You may need about 1.5-2 cups of water to completely grind this batter.
If the capacity of your mixer grinder is less then you can grind it in 2-3 batches. If you have wet grinder at home, then you can use that too. You may need approximately 1.5-2 cups of water for this. The consistency of your batter should be semi-thick, semi thin, somewhere in the middle. It shouldn’t be too thick nor too thin. So Grind the batter in the same consistency.
5. The batter that I’ve ground today, needed 2 cups of water. how the consistency of the batter is after grinding it. the consistency of this batteris very nice and semi thick.
6. Now, take a big cooking pot. To it add 100 grams gram flour, 100 grams fine semolina, & add 1 cup of water to it. Now, mix everything well together. And Make sure that there are no lumps in it. I’ll tell you in some time, why are we adding semolina & gram flour.
7. Now that all the things are mixed well. To this now add the batter of rice & lentils that we had ground earlier. After adding the batter, using a whisk nicely mix it. Mix it nicely so that the semolina, gram flour & batter mix together really nicely. And that after mixing, the consistency of our batter is perfect.
8. This is how it’s consistency of the batter should be. Now, at this stage, cover it & let it ferment for 4-5 hours. We have kept the batter to ferment. I have told you that 4-5 hours are enough for fermentation.
Usually when we ferment the batter for Dosa or Idli, we ferment it for 8-10 hours in summer & 14-15 hours in winters. In this batter there is no need to ferment it for so long, as we don’t need that sponginess after making the Dosa. We need the crispiness.To add the crispiness, we have added semolina & gram flour to it. What happens, when the dosas are made on the streets, not the traditional version, but these fusion versions,
Lots of ingredients are added on top of it & are cooked for a long time. like Pav Bhaji, Mysore masala, Noodles, Pizza dosa, & a lot of different versions, Chinese & others are available. So when ingredients are added on top & cooked, so when the Dosa is cooked for a long time, you will not get crispiness. & due to semolina & gram flour, the crispiness of Dosa is maintained.
9. So the batter is made this way. You may have noted that in Mumbai or other places, where Dosas of this kind are made, that batter is slightly off white in colour which is due to gram flour & semolina. So, this is a trick that the street vendors apply, which I’ve shared with you today.
10. So make this batter. If you don’t want to make the batter at home, you can bring the batter from the market & make it. No problem in that. There will be a little bit of textural & flavour difference between the white batter & this batter.
11. If you want to make that batter as this batter then add some semolina & gram flour with some water & mix it. & rest it for some time & you will get similar results. So, I’ve told all the options to you
12.what is the further process. after fermentation, the batter has risen a little bit. You can lightly mix it with gentle hands. After mixing, consistency should be something like this. If you think it’s a little thick then you can add some water to it. At this stage, I’m adding salt to taste, & again I’m mixing it with light hands. Now our batter is ready.
How To Make Filling For Dosa Recipe
13. Now, to make the filling for the dosa, take a wok, heat it up & add 1 tbsp oil to it. Now, add 1 onion sliced, 1/2 cabbage shredded, 1 carrot julienned, 1 capsicum julienned, 3 tbsp Schezwan sauce, 3 tbsp ketchup, 2 tbsp red chilli sauce, salt to taste, 1 pinch garam masala powder, 1 tsp Kashmiri red chilli powder, 1 tsp soy sauce, 1 tsp vinegar, lots of freshly chopped spring onion, & some chopped freshly cut coriander leaves.
14. Stir all these ingredients. Cook these ingredients on high flame while stirring for 2-3 minutes. You don’t have to cook the vegetables a lot here. Keep the veggies crunchy. & you may have noticed that I’ve added a lot of sauces. You have to make a saucy filling, as we are adding it to Dosa. After 2-3 minutes, our filling for Spring Dosa is ready. Now Transfer it to a bowl & keep it aside. how easy it is to make the filling.
15. I’ve made a saucy filling, so that when we fill it in the Dosa, it should give a tangy & saucy taste. When we make Spring Rolls with refined flour, we don’t make it that saucy, as when we fry it, the sauces make the wrapper soft. But that won’t happen here. Your Dosa will be crisp & the saucy filling will taste good to eat. Now, I’ve made the filling for all the Dosas together. so with this much amount of filling, you can make upto 6-7 or max 8 dosas. & the dosa batter will make about 16-18 Dosas depending on the size.
16. I make filling only for half the quantity of batter as sometimes at home people might want to have Sada or Schezwan or Cheese Sada Dosa. So all the Dosas will not need the filling. If you want to make all Dosas with filling, then make double the amount of filling. If you want to make lesser Dosas like about 7-10 then you can make half the quantity of batter. So, I’ve explained the quantities to you.
17. I’ve made filling at one go here. You may have seen on streets they add ingredients per dosa & cook the filling on dosa. But it’s not practically possible to do that at home. If you try to make filling for each dosa separately then you won’t come out of the kitchen. So make the filling & batter separately.
18. So that you make the dosa, add the filling, cook for 2 minutes, & quickly serve it. So that the dosas leave the kitchen quickly & everyone gets dosa served, quickly. So, our prep is done. Let’s see how to make the Dosa further.
How To Make Dosa
19. Take a dosa skillet & heat it properly. Once the skillet is hot then sprinkle some water on it & wipe it. Now pour the dosa batter as per requirement, & carefully spread the batter to make a dosa . If you are not used to making it, then you’ll get the hang of it if you practice 2-3 times. Don’t worry about it.
20. Once you have spread the dosa & it sets slightly then spread the butter on it. Once you have spread the butter, then take some filling for the spring roll & spread the filling also nicely. After spreading the filling, I’m grating some processed cheese on top. This is completely optional. Along with it some freshly chopped spring onion greens, & some chopped coriander leaves.
21. Now cook the dosa for 1-2 minutes, on medium flame until your dosa becomes crisp, & in this process your filling also heats up on top. After about 2 minutes our dosa is cooked & the cheese has melted. Now Using a spatula carefully remove the dosa, & transfer the dosa on a plate or platform to be able to cut it easily.
22. Now I’ve taken a pizza cutter here to cut the dosa. I’m cutting it into 4 long strips here. Cut the strips about 3-4 inches wide. After cutting the strips, roll it like a Spring Roll. & that our rolls for Spring Roll Dosas are ready.
Now Let’s plate it and serve it hot hot
So today You learn a perfect street style dosa is made & it tastes so delicious. A lot of people think that you should leave the dosas alone, but personally I really love these different varieties of Dosas. Sometimes when I go to eat out, I have 2-3 favourite vendors, one of which is very close to my home & I’ve been eating there since childhood. I love the Noodle Dosa, the recipe for which I will share with you next time.
Make the coconut chutney with it. I have made it many times earlier. I’ve made Jini Dosa earlier, if you want, you can make that as well.
So Definitely make this recipe at home. Tell me in the comments how did you like this recipe. And Share this recipe with your friends & family. Hit the subscribe button if you’ve liked this recipe. And Follow my blog if you haven’t yet. Have an amazing time with this beautiful pring Roll Dosa recipe at your home. Cheers!
Q: What is Spring Roll Dosa?
A fusion dish called Spring Roll Dosa mixes Chinese spring roll filling with the flavours of Indian dosa. It is prepared by filling a dosa with a vegetable filling, spring-roll-style, and served it with a sweet-and-sour dipping sauce.
Q: What are the ingredients needed to make Spring Roll Dosa?
Rice flour, urad dal (split black gramme lentil), salt, oil, and water are required to produce the dosa batter for Spring Roll Dosa. You’ll need soy sauce, vinegar, sugar, salt, and pepper, as well as cabbage, carrot, bell pepper, onion, garlic, and ginger for the filling. To produce a slurry to seal the dosa, you will also need cornflour and water.
Q: How do you make the dosa for Spring Roll Dosa?
Rice and urad dal must be soaked for at least 4 hours before being ground into a homogeneous batter to form the dosa. Mix well after adding water and salt to the batter. Spread the batter equally in a preheated nonstick skillet and cook until both sides are golden brown.
Q: How do you make the filling for Spring Roll Dosa?
Chop the cabbage, carrot, bell pepper, onion, garlic, and ginger into small pieces to prepare the filling. The vegetables should be cooked and tender after being sautéed in a pan with soy sauce, vinegar, sugar, salt, and pepper.
Q: How do you assemble Spring Roll Dosa?
Place the dosa on a platter with one edge facing you to assemble the spring roll dosa. Leave some room around the edges of the dosa as you spoon the contents in a line. As you tightly roll the dosa, tuck the sides in. To seal the border of the dosa, create a slurry by combining cornflour and water. the remaining dosas and filling, then repeat.
Q: Can I make Spring Roll Dosa in advance?
Yes, you can prepare the dosa batter and filling in advance and keep them separate for up to two days in the refrigerator. Before filling the dosas, reheat the filling in a skillet.
Q: What are some variations of Spring Roll Dosa?
Using different veggies for the filling, such as mushrooms, beans, or tofu, are some variations of the Spring Roll Dosa. For a distinct flavour, you can also add spices to the filling, like cumin or chilli powder. You can also provide the dosas with a variety of dipping sauces, like sweet chilli sauce or peanut sauce.