Recipe- Healthy To Eat Vegetable Spring Roll Dosa

I first had spring roll dosa when my in-laws used to live in Coimbatore and we went to Dosa Plaza, a restaurant that boasts over 100 dosa varieties on their menu. I chose spring roll dosa to justify my love for Indo Chinese recipes and as the name suggests, the dish came filled with vegetable spring roll filling wrapped in a dosa. It tasted nice and I had mentally bookmarked the idea to try spring roll dosa at home.

Ingredients

4 cups of dosa batter
2 cups of mixed vegetables (carrots, beans, cabbage, spring onions, capsicum), julienned
1 tsp of minced garlic
1 tsp of pepper powder
1 tsp of chilli sauce
1/2 tsp of soya sauce
2 tsp of oil
1/2 cup of sliced onions

Method

- Heat oil and saute the onions and garlic together until the onions turn soft.

- Add the mixed vegetables and saute until they turn soft and have cooked through – will take about 12 mins or so.

- Next, add the chilli sauce and soya sauce. Saute for a few more mins.

- That’s it. The filling for our spring roll dosa is ready.

To Make The Dosa

- Heat a pan and grease with oil. Add about 3/4 cup of dosa batter and spread into a thick-ish dosa. Don’t make it too thin because that would make the dosa crisp and it’ll break as you roll the dosa.

- Drizzle a few drops of oil and cook covered on a low flame until the top of the dosa is cooked.

- Layer some of the spring roll filling in a line in the centre of the dosa.

- Gently fold from both sides into a roll.

- Transfer to a plate and proceed with the rest of the dosas until done.