Pepper Bowl

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Subscribe
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Subscribe
×
Home / Recipes / Curry Side Dishes

Spring Dosa

Published: Feb 12, 2019 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 4 Comments

Jump to Recipe Pin Recipe
SPRING DOSA

This Spring Dosa is an Indian-style fermented battered crepe stuffed with stir-fried Chinese-style vegetables. This fusion recipe is irresistibly delicious and easy to make with simple ingredients.

spring dosa served with a filling of Chinese style stir fried vegetables

Those bored with the regular dosa or wanting to try exceptional food should make this fantastic fusion recipe of two countries.

Each bite offers multiple layers of taste folded brilliantly. If you have not tried this recipe before, you should. Otherwise, you will miss super delicious food you have never tasted like this one.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • How To Make Dosa Batter?
  • How To Make Spring Dosa
  • The Leftovers
  • Best To Serve With
  • FAQ
  • More Recipes To Try
  • 📖 Recipe

Why You'll Love This Recipe

⭐️Vegan and vegetarian!

⭐️It is amazingly delicious, and we cannot stop eating it after the first bite.

⭐️Customizable and family friendly!

Chinese-inspired crispy vegetables are stuffed inside the dosa

Ingredients

  • Dosa Batter is a mixture of fermented rice and skinless black gram(urad dal). You can make your own by following the instructions below or buying ready-made batter from your nearby Indian store.
  • Pepper: I have added green, red, and yellow peppers. Depending on availability, you can opt for one or all of them.
  • Soy sauce: This gives the filling a beautiful brown color and saltiness. You can use either light or dark soy sauce.
  • Chili garlic sauce: You can use homemade or store-bought chili garlic sauce or substitute Sriracha sauce.
  • Cabbage is the most essential ingredient in this recipe. It adds crunch and makes the dosa nice and chewy.
  • Carrots: Carrots are known for their bright colors.
  • Cooking oil: I have used sunflower oil. You can substitute with butter, ghee, or any neutral-flavored cooking oil.
  • Rice vinegar adds a super Chinese flavor to this spring dosa. If it is not available, you can skip using it.
  • Garlic: This is the most flagrant ingredient for building up the flavor.

How To Make Dosa Batter?

If you know how to make dosa batter or plan to use store-bought ready-made dosa batter, you can skip this step and proceed to the next paragraph.

  • Rinse and soak 1 cup of rice and a quarter cup of skinless black lentils(urad dal) for about 6 hours. Then drain the water and set aside.
  • Add the soaked lentils and a quarter cup of water to the blender jar, grind to a smooth texture, and transfer to a bowl.
  • Next, add rice and one cup of water to the same blender jar. Grind to a smooth consistency, then transfer to a bowl.
  • Add ½ teaspoon of salt, and combine both the batter well. And set aside.
  • Allow it to sit for fermentation and rise at room temperature for about 8 hours.
  • Your dosa batter is ready. You can refrigerate the leftover batter for about a week in the refrigerator.

How To Make Spring Dosa

  1. Heat oil in a pan, sauté garlic until slightly golden. Add cabbage, carrot, and bell peppers.
  1. Cook until half done. Stir in soy sauce, chili garlic sauce, and vinegar—Sauté briefly on high heat. Set aside.
  1. Preheat a flat-surfaced griddle on the stove. Pour ¼ cup of dosa batter onto the griddle. Spread evenly in a circular motion. Drizzle oil and cook until the bottom turns golden brown.
  1. Spread the filling over the dosa, roll it up, cut in half, and serve immediately.

The Leftovers

  • This spring dosa is best enjoyed as soon as it is made, as it becomes soggy once it starts cooling down.
  • Store the dosa batter and the stuffing separately in an airtight container.
  • Refrigerator: The dosa batter stays suitable for up to a week, and the stuffing lasts up to three days.
  • Freezer: Freezing can extend the storage time for the dosa batter up to 3 months and the stuffing up to 2 months. To thaw, place them in the refrigerator overnight.

Best To Serve With

This spring dosa is a stand-alone recipe, and it does not require any side dishes to be served with it. However, if you are looking for side dishes, here are my suggestions.

  • Ketchup & sauce: Tomato ketchup or sriracha sauce would be the best pairing to serve(try this honey Sriracha sauce or Asian zing sauce).
  • Chutney: Tomato, mint, or coconut chutney tastes good.
  • Pickles: Mango or lemon pickle adds a punch.
  • Soup: Asian-style hot and sour soup (clear tomato soup and hibachi soup) is one of our family's favorites.

FAQ

What is dosa?

Dosa is a savory breakfast crepe from South India, made with a fermented batter of black lentils and rice.

What is spring dosa?

This Indo-Chinese recipe is now becoming popular in street-side stalls in India. Rolling the vegetables in the Indian style crepe(dosa) instead of the spring roll wrapper is Spring Dosa.

Can I use store-bought Szechuan sauce?

You may use Szechuan sauce instead of adding chili garlic sauce, soy sauce, and rice vinegar separately.


How do I prevent dosa from sticking to the pan?

Make sure the pan is hot and grease it with oil. Non-stick pans work well for making dosas. Pour the batter into the pan and spread it evenly.

What variations can I try?

Add thinly sliced paneer or shredded chicken for protein. Mushrooms enhance authenticity and taste. Cooked noodles with vegetables create a flavorful filling for this spring dosa.

More Recipes To Try

  • fennel tea in glass
    Fennel Tea Recipe
  • mango cucumber salad
    Cucumber Mango Salad
  • quinoa pongal
    Quinoa Pongal Recipe
  • onion kulcha in a plate
    Onion Kulcha Recipe

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.

📖 Recipe

spring dosa served in a black plate

Spring Dosa

Spring dosa is Indian fermented crepe made with Chinese-style stir-fried vegetable filling. This is a delicious Indian-Chinese fusion recipe.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 servings
Prevent your screen from going dark

Ingredients

For making the filling

  • 1 teaspoon sunflower oil /ghee/neutral flavored cooking oil
  • 1 tablespoon garlic
  • ½ cup cabbage shredded
  • ¼ cup carrot julienne cut
  • ¼ cup red pepper julienne cut
  • ¼ cup green pepper julienne cut
  • ¼ cup yellow pepper julienne cut
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • ½ tablespoon rice vinegar

For making Spring Dosa

  • 1 cup Dosa batter
  • 2 tablespoon sunflower oil /ghee/neutral flavored cooking oil/for drizzling

Instructions

For the filling

  1. In a pan add a teaspoon of vegetable oil and minced garlic.
  2. Saute until it changes its color slightly.
  3. Add cabbage, carrot, red pepper, green pepper, yellow pepper, and saute until it half cooked.
  4. Add soy sauce, chili garlic sauce, rice vinegar.
  5. In the high flame, saute for few seconds until the vegetables coated well with the sauces.
  6. Keep aside.

For making dosa

  1. Heat flat surfaced griddle on the stove.
  2. Add ¼ cup of dosa batter, and using flat spoon spread evenly in a circular motion.
  3. Drizzle half a teaspoon of vegetable oil. And allow it to cook until the bottom turns golden brown.
  4. Start spreading the filling evenly over the dosa and then make a roll.
  5. Cut into two halves and serve immediately.

Notes

  • Customizable Ingredients & Substitutions: Use store-bought or homemade dosa batter. Replace chili garlic sauce with Sriracha or Szechuan sauce. If rice vinegar is unavailable, swap it for lemon juice. 
  • Storage & Reheating: Store dosa batter in the fridge for up to a week or freeze for up to 3 months. The filling lasts 3 days in the refrigerator and 2 months in the freezer. Reheat the filling in a pan before using.
  • Preventing Sticking: Ensure the griddle is hot before pouring batter—grease with oil or butter. Non-stick pans work best for beginners.
  • Serving Suggestions: Enjoy as-is or pair with tomato ketchup, Sriracha, mint chutney, coconut chutney, or mango pickle. For a complete meal, serve with hot and sour soup.

Nutrition

Calories: 259kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Sodium: 986mg | Potassium: 266mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3380IU | Vitamin C: 82mg | Calcium: 27mg | Iron: 3mg

Additional Info

Course Breakfast
Cuisine Chinese, Indian
Author Sujatha Muralidhar
Subscribe to Pepper BowlSign Up Today! Join By Clicking Here!

More Curry Side Dishes

  • saffron tea served in a cup, garnished with mint leaves
    Saffron Tea Recipe
  • mango juice served in tall glasses
    Fresh Mango Juice Recipe
  • mango milkshake served in a tall glass with mint leaves as garnish
    Mango Milkshake Recipe
  • Lemon pickle South Indian style is air tight container.
    Lemon Pickle - South Indian Style
  • Facebook

Comments

    5 from 3 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Meenu says

    May 12, 2019 at 10:29 am

    I love Chinese food and I love South Indian food as well but I never thought of combining these two. I made it today, it was awesome and my kids love it

    Reply
    • Sujatha Muralidhar says

      May 14, 2019 at 3:54 pm

      Thank you meenu for letting us know your experience.

      Reply
  2. Anjali says

    July 18, 2023 at 2:34 pm

    Love this twist on a regular dosa - the added veggies made it light and flavorful, great for spring and summer!

    Reply
  3. Sara Welch says

    July 18, 2023 at 6:53 pm

    This was such a unique and unexpected recipe that does not disappoint! Turned out perfectly crisp, flavorful and delicious! Easily, a new favorite recipe!

    Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

Recent Recipes

  • Baked BBQ Boneless Chicken Thighs are garnished and served in a plate.
    BBQ Boneless Chicken Thighs
  • Delicious chimichurri rice served in a bowl with spoon, garnished with lemon slices and cucumber.
    Chimichurri Rice
  • 11 best delicious aioli recipes to spice up the dishes
    Spicy Aioli Recipes
  • spicy saltine crackers served with spicy dipping sauce for the party
    Spicy Saltine Crackers

Trending Recipes

  • jalapeno mustard in a dipping bowl.
    Jalapeno Mustard Recipe
  • This sauteed jalapeno is excellent as a side dish, in the salad, pizza, or the sandwich. Every bite is packed with flavors. with a mild heat.
    Sauteed Jalapeno
  • This delicious black pepper sauce is a Asian style sauce perfect to pair up with barbequed/grilled meat like steak or chicken or shrimp.
    Black Pepper Sauce
  • This stuffed cherry pepper, perfect to serve as an appetizer in the party or to serve the family. This cherry stuffed recipe is simple and ready in less than 30 minutes.
    Stuffed Cherry Peppers

Footer

About

  • Privacy policy and disclaimer
  • Work with Us
  • Contact Us
  • About Us

Fabulous spicy

  • Meat & Seafood Recipes
  • Meatless Main Dishes
  • Salad Recipes
  • Soup Recipes

Make it hot

  • Dips & Spreads Recipes
  • Sauces & Dressings
  • Appetizer Recipes
  • Side Dish Recipes
  • Curry Recipes

Copyright © 2025 - KODI Innovations LLC - ALL RIGHTS RESERVED

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.