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Spring Dosa
Spring dosa is Indian fermented crepe made with Chinese-style stir-fried vegetable filling. This is a delicious Indian-Chinese fusion recipe.
Course
Breakfast
Cuisine
Chinese, Indian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
servings
Calories
362
kcal
Author
Sujatha Muralidhar
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.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
28
g
|
Saturated Fat:
2
g
|
Sodium:
570
mg
|
Potassium:
280
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3365
IU
|
Vitamin C:
83.2
mg
|
Calcium:
24
mg
|
Iron:
0.6
mg