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

Cook Time 30

Total Time 40

Servings servings

Calories 259kcal

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.

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.

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.