This spring dosa is an Indian-style fermented battered crepe is stuffed with stir-fried Chinese-style vegetables. This is an irresistibly delicious dish, easy to make with simple ingredients.
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.
Why You'll Love This Spring Dosa Recipe?
- Vegan and vegetarian!
- It is amazingly delicious, and we cannot stop eating it after the first bite.
- Customizable and family friendly!
The Ingredients
- Dosa Batter is a fermented rice and urad dal (black gram) mixture. You can make your own following the quick instructions below or you can get the readymade batter from your nearby Indian store.
- Pepper. I have added green, red, and yellow peppers. Depending on availability, you cab 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 either homemade or store-bought chili garlic sauce. You can also use Sriracha sauce as a substitute.
- Cabbage. This is the most essential ingredient in this recipe. This adds the crunchiness and makes the dosa nice and chewy.
- Carrots. Carrots are known for their bright colors.
- Cooking oil. I have used sunflower oil. Instead, you can substitute with butter, ghee, or any neutral flavored cooking oil.
- Rice vinegar adds a super Chinese flavor to this spring dosa. You can skip using it if it is not available.
- 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 planning to use the store bought readymade 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 urad dal(skinless black lentils) for about 6 hours. Then drain the water and set aside.
- And to the blender jar, add urad dal and quarter cup of water and grind to a smooth texture. And transfer it to a bowl.
- Next, to the same blender jar, add rice and one cup of water. Grind to a smooth consistency. And transfer the same 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 in the room temperature for about 8 hours.
- The dosa batter is ready. You can refrigerate the leftover batter for about a week in the refrigerator.
How To Make Spring Dosa?
Sauté garlic. Place a pan and add cooking oil and minced garlic. Stir until the garlic is fragrant.
Sauté the vegetables. Add thinly julienne-cut cabbage, carrot, red, green, and yellow pepper. Prepare them before you start cooking because the garlic burns quickly. So, keep all the ingredients ready to avoid any disappointments.
Sauté these vegetables until they are half done and slightly change their color. Vegetables need not be cooked thoroughly. Half-cooked vegetables with a crunchy texture would be great for the spring dosa.
Add soy sauce, chili garlic sauce, and rice vinegar. Combine them in high flame until the sauce coats the vegetables. This step will take one or two minutes, so always be next to the pan.
Set aside. Once you have made the vegetable, set aside.
To make dosas: Heat a flat-surfaced pan on the stove, drizzle few drops of oil and spread it with a kitchen towel evenly over the pan. And pour ¼ cup of batter. Using a flat spoon, spread the batter in a circular motion like a crepe.
Add drizzle cooking oil. Cook dosa until the bottom becomes golden brown.
Start Filling. Take a spoonful of vegetable mixture and spread it evenly over the dosa. Using a spoon, roll and cut into half.
And serve immediately. Serve with tomato ketchup or sriracha sauce.
The Leftovers
- This spring dosa is best to enjoy as soon as its made, as the dosa becomes soggy once it starts cooling down.
- Store the dosa batter and the stuffing separately in an air sealed container.
- Refrigerator: Dosa batter stays good up to a week and the stuffing for up to 3 days.
- Freezer: By freezing, you can extend the storing time for the dosa batter up to 3 months and the stuffing for up to 2 months. To thaw, place them in the refrigerator overnight.
What To Serve With?
This spring dosa is a stand-alone recipe, and dosa does not require any side dishes to serve 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 & sour soup is one of our family's favorite(also this clear tomato soup and hibachi soup).
The Variations
- Add thinly sliced paneer or cottage cheese to make this spring dosa.
- You may add shredded chicken or paneer to make it more protein-rich.
- Add mushrooms, which make the filling more authentic and tastier.
- Add cooked noodles along with the vegetables.
Frequently asked Questions
Dosa is a breakfast savory crepe of South India, made with a fermented batter of black lentils and rice.
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.
You may use Szechuan sauce instead of adding chili garlic sauce, soy sauce, and rice vinegar separately.
Make sure the pan is hot and use a little oil to grease the pan. Non-stick pans work well for making dosas. The pour the batter to the pan and spread it evenly.
📖 Recipe
Spring Dosa
Ingredients
For making the filling
- 1 teaspoon vegetable 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 vegetable oil or ghee for drizzling
Instructions
For the filling
- In a pan add a teaspoon of vegetable oil and minced garlic.
- Saute until it changes its color slightly.
- Add cabbage, carrot, red pepper, green pepper, yellow pepper, and saute until it half cooked.
- Add soy sauce, chili garlic sauce, rice vinegar.
- In the high flame, saute for few seconds until the vegetables coated well with the sauces.
- Keep aside.
For making dosa
- Heat flat surfaced griddle on the stove.
- Add ¼ cup of dosa batter, and using flat spoon spread evenly in a circular motion.
- Drizzle half a teaspoon of vegetable oil. And allow it to cook until the bottom turns golden brown.
- Start spreading the filling evenly over the dosa and then make a roll.
- Cut into two halves and serve immediately.
Video
Notes
- You can make the vegetable mixture a day before and keep it refrigerated and you may use it whenever you need it.
- You may also add rice noodles or Hakka noodles for more filling.
- Normally 3-4 dosa can be made with the quantity of ingredients listed here.
Meenu says
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
Sujatha Muralidhar says
Thank you meenu for letting us know your experience.
Anjali says
Love this twist on a regular dosa - the added veggies made it light and flavorful, great for spring and summer!
Sara Welch says
This was such a unique and unexpected recipe that does not disappoint! Turned out perfectly crisp, flavorful and delicious! Easily, a new favorite recipe!