Spring Dosa – If you are a big fan of Indo-Chinese cuisine and traditional South Indian dosa, this recipe is a must try. Enjoy this for breakfast or as a snack with sambar and coconut chutney.
A few weeks ago, one of my friends requested for a dosa recipe that’s quite different from the regular dosa. She was looking for an old favorite that she loved to eat during her college days. While we were talking about the filling used in this dosa, the name ‘spring dosa’ instantly popped in my mind. I was so happy that day just because I found the answer to her queries. And I ended the conversation promising her to post the recipe as soon as I can. And here it is – the lip-smacking spring dosa recipe.
This dosa not only tastes delicious but also looks so colorful. A combination of crispy dosa, veggies and a bit of Chinese sauce makes this crazy good. This is such an easy and delicious makeover to the regular dosa.
There are plenty of vegetables that you could add to the filling like broccoli, bokchoy, Chinese cabbage etc. I opted for red cabbage, capsicum (bell pepper), carrots, red onions and spring onions. To make more Chinese, add some cooked noodles.
If you’ve leftover dosa batter, you could turn it into a snack or even breakfast with a little bit more effort, which I think is a fabulous idea.
I made small dosas which I then cut into 3-4 pieces. Bigger dosas need more filling, so use the measurements in the ingredients list as a rough guide.
If you are thinking about the type of dosa batter you need to use, don’t hesitate to choose your favorite. You can either go the traditional way and make regular dosas or add the filling to healthy oats dosa, like I did. The latter idea definitely makes this spring dosa more nutritious.
Crispy dosa filled with veggies cooked in Indo Chinese sauces. Oh yum! This is my favorite!
I really need to make this again!
***Get the recipe for crispy oats dosa here.
***Get the recipe for sambar here.
- 3 cups dosa batter
- 3 cups thinly sliced vegetables – red cabbage, carrot, bell pepper or capsicum, spring onions, onions)
- 1 large green chili, sliced
- 1 tbsp oil
- 1 garlic clove, sliced
- 2 tbsp tomato sauce or ketchup
- 2 tsp soy sauce
- 1 tsp sweet chili sauce
- Heat 1 tbsp oil over medium-high heat. Add garlic, and sauté, stirring, for 1-2 minutes. Add veggies and sauté, stirring, for 3-4 minutes or until tender. Stir in tomato ketchup (sauce), soy sauce and sweet chilli sauce. Cook, stirring, for another 1 minute. Set aside.
- Heat a tawa or dosa pan over medium heat. Grease the pan with a little oil. Pour a ladleful of batter on the pan. Spread the batter in a circle as thin as possible. When the top of the dosa is set, brush with oil. When dosa turns crispy, flip over to cook the other side. When done, flip it over again. Place a little veggie filling in the middle of the dosa. Roll and remove from heat. Cut the dosa in an angle into 3-4 pieces.
- Repeat the process to make 3 more spring dosas. Serve this sambar and coconut chutney.
Like this spring dosa recipe? Then check out other Indo-Chinese recipes here. Indo-Chinese Recipes.