South Indian Veg Spring Dosa (Video)

Crispy dosas filled with Indo-Chinese veggies. You'll impress everyone with this spring dosa recipe!

5 from 48 votes

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Course: Breakfast

Cuisine: South Indian

Prep Time: 10

Cook Time: 15

Total Time: 25

Author :Nish Kitchen

Servings 4 dosas

▢ 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 tablespoon oil
▢ 1 garlic clove sliced
▢ 2 tablespoon tomato sauce or ketchup
▢ 2 teaspoon soy sauce
▢ 1 teaspoon sweet chili sauce

Heat 1 tablespoon 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.

- You can add more veggies to the filling like bok choy, Chinese cabbage, and bean sprouts. You can even add cooked noodles.