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.
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.
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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!
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
- Heat oil in a pan, sauté garlic until slightly golden. Add cabbage, carrot, and bell peppers.
- Cook until half done. Stir in soy sauce, chili garlic sauce, and vinegar—Sauté briefly on high heat. Set aside.
- 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.
- 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
Dosa is a savory breakfast crepe from 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.
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.
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
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
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
- 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.
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.
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!