Crispy and flavorful vegetable Spring Dosa Recipe
Ingredients:
1. For Dosa Batter:
1. Prepare the Spring Roll Filling:
- 2 cups dosa batter (prepared in advance)
- Oil or ghee (clarified butter) for cooking dosas
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup finely chopped bell peppers (capsicum)
- 1/2 cup thinly sliced onions
- 1/4 cup finely chopped spring onions (scallions)
- 1/4 cup bean sprouts (optional)
- 2-3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- Salt to taste
- 2 tablespoons oil for stir-frying
1. Prepare the Spring Roll Filling:
- Heat oil in a large pan or wok over medium-high heat.
- Add minced garlic and grated ginger. Sauté for a minute until fragrant.
- Add sliced onions and sauté until they turn translucent.
- Add shredded cabbage, carrots, bell peppers, spring onions, and bean sprouts (if using). Stir-fry for a few minutes until the vegetables are slightly cooked but still crisp.
- Add soy sauce, tomato ketchup, vinegar, and salt. Mix well to coat the vegetables evenly.
- Stir-fry for another 2-3 minutes until the flavors meld together.
- Remove the pan from heat and set the spring roll filling aside.
- Heat a non-stick dosa tawa or griddle over medium heat.
- Pour a ladleful of dosa batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil or ghee around the edges of the dosa and on top.
- Cook the dosa for a few minutes until the bottom turns golden brown and crispy.
- Spread a portion of the prepared spring roll filling on one half of the dosa.
- Gently fold the other half of the dosa over the filling, creating a semi-circular shape.
- Press the dosa lightly with a spatula to seal it.
- Cook for another minute or two until the dosa is crispy and golden brown on both sides.
- Remove the spring dosa from the tawa and serve hot.
3. Serving:
- Serve the Spring Dosa hot with your choice of chutney or sauce, such as coconut chutney, tomato chutney, or Schezwan sauce.
- You can also serve it with a side of sambar or enjoy it as is.
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