Spring dosa is a delicious variation of a traditional dosa recipe that combines crispy dosa with healthy roasted vegetables similar to spring rolls' flavor and filling.
Love dosas? Check out neer dosa Mangalorean style, instant wheat dosa (atta dosa), or South Indian uttapam dosa.
About the recipe
Spring dosa, also called spring rolls dosa or spring masala dosa, is a popular fast food or street food in Mumbai, Bangalore, and metropolitan cities in India. Every shop has its own variations and specialty. The crispy dosa batter remains the same what keeps changing in these dosa varieties is the filling you choose. Today's post is all about simple and healthy spring dosa made using leftover dosa batter and roasted vegetables. You are serving your family a protein-packed breakfast or a snack and making it nutritious and wholesome with the addition of vegetables.
I have made a vegan and gluten-free version of dosa. You can also try the variations below. Let us know which one you would try first.
Benefits or uses of dosa batter
Being a mom of 2 kids and having a family who likes to munch, I believe having a dosa batter, especially homemade, in your refrigerator is always a good idea.
So whenever you are hungry, instead of munching on fried items or eating Maggi you can quickly cook dosa in 2 minutes and serve. This way, you are not only eating healthy but also filling and something that is low in calories compared to packaged products.
I have already shared seven variations that you can make with one dosa batter. Again, this post is a variation you can make using the same rice urad dal dosa batter.
Spring dosa, uttapam, or flavored dosas are the best way to use leftover batter or batter that has not fermented well. You are making it taste better.
Don't miss checking out some of the best and healthy Indian breakfast recipes and Quick and easy Indian evening snacks and chaats.
Ingredients
Dosa batter: Use homemade dosa batter prepared using rice and urad dal to make this spring dosa for best results.
Vegetables: any vegetables that are readily available in your pantry or that your kids love.
Sauce and spices: Use tomato ketchup, schezwan sauce, pepper powder, and salt.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Make the stuffing or filling
- Heat oil in a pan. Add onions, ginger, garlic cloves, and green chilies and saute them till the onions turn translucent.
- Add mushroom and saute till it's tender.
- Add the carrot, capsicum, and cabbage and cook for another 2 to 3 minutes. Let the veggies be crispy.
- Add the schezwan sauce or chile sauce, tomato ketchup, pepper powder, and salt, and saute for a minute. (For more variations, read the options below)
- Add the coriander leaves and switch off the flame.
Making of street-side healthy spring dosas
- Heat non-stick tava or skillet or pan on medium-high heat.
- Pour a laddle full of batter and spread to make very thin dosas. Roast till it becomes light golden brown in color and crisp. Do not flip the dosa. Spread the butter while cooking. This will make your dosa rich and golden brown.
- Now add the vegetable stuffing in one end or at the center and fold over to form a roll or a wrap.
- Remove it from the pan and cut it into 2 or four pieces using a knife or pizza cutter.
- Repeat the process for the remaining batter.
- Serve hot with traditional and easy coconut chutney or south Indian sambhar, or homemade schezwan chutney, and enjoy.
Tips
- You can prepare 6 to 8 dosas with stuffing given here.
- I make a big batch of this dosa batter and keep it in the refrigerator. So you can always make quick variations like this for your evening snack or after-school snack. My kids like these dosas even for their lunch boxes.
- Vary the sauce and the veggies in the recipe of your liking.
- I have not added any butter or oil while cooking dosa to keep it healthy, but adding butter will make it more tasty and street-style.
Variations
- To make it Mumbai street side Chinese dosa or Noodles dosa - to the same recipe, add 1 tablespoon of soy sauce, 1 teaspoon of vinegar, and 1 cup of boiled hakka noodles along with the other sauces and toss.
- Cheese dosa: once the dosa turns golden, grate mozzarella cheese on the dosa so that it melts, and then add the stuffing and fold over.
- Paneer dosa: grate or crumble the paneer along with the stuffing.
- Schezwan dosa: you can spread the schezwan sauce or chutney once the dosa turns golden and then add the filling and fold over.
- Love meat or seafood? You can saute the shrimp or chicken along with the vegetables and add it on top of the dosa to make chicken dosa or shrimp (prawns) dosa.
- Fusion dosa: Love Mexican flavors? Then make Tex mex dosa by adding black beans, corn, jalapeno, and cheese. Or, for Mediterranean filling, add feta cheese, tzatziki sauce, and roasted vegetables.
Recipe FAQS
Spring dosa, a popular Indian roadside fast food or street food, is made using dosa batter, roasted vegetables or hakka noodles, or both.
Leftover dosa idli batter can be used to make spot idli - trending idli recipe, spring dosa with variations, South Indian uttapam, appe or paniyaram, dosa sandwich almost anything for a quick and healthy snack.
More Dosa Recipes
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Recipe card
Spring Dosa | Easy Indian Street Food Recipe
Equipment
- Dosa tawa
Ingredients
- 3 cups Dosa batter
- 1 Onion chopped lengthwise
- 1 Green chile chopped
- 1 inch Ginger chopped
- 3 to 5 Garlic cloves chopped
- 4 oz Mushroom chopped
- 1 Carrot chopped lengthwise
- ½ Capsicum chopped lengthwise
- ½ cup Cabbage chopped lengthwise
- 2 Spring onions chopped
- 1 tablespoon Chile sauce or schezwan sauce (or use 1 teaspoon red chile powder)
- 2 tablespoon Tomato sauce or ketchup
- ½ teaspoon Pepper powder
- 1 tablespoon Vegetable oil
- Salt, to taste
- 2 tablespoon Coriander leaves chopped
- Butter or oil for cooking dosa
Instructions
Make the stuffing or filling
- Heat oil in a pan. Add onions, ginger, garlic cloves, and green chilies and saute them till the onions turn translucent.1 Onion, 1 Green chile, 1 inch Ginger, 1 tablespoon Vegetable oil, 3 to 5 Garlic cloves
- Add mushroom and saute till it's tender.4 oz Mushroom
- Add the carrot, capsicum, spring onions, and cabbage and cook for another 2 to 3 minutes. Let the veggies be crispy.1 Carrot, ½ Capsicum, ½ cup Cabbage, 2 Spring onions
- Add the schezwan sauce or chile sauce, tomato ketchup, pepper powder, and salt, and saute for a minute. (For more variations, read the options below)1 tablespoon Chile sauce or schezwan sauce, 2 tablespoon Tomato sauce or ketchup, ½ teaspoon Pepper powder, Salt, to taste
- Add the coriander leaves and switch off the flame.2 tablespoon Coriander leaves
Making of roadside healthy spring dosas at home
- Heat non-stick tava or skillet or pan on medium-high heat.
- Pour a laddle full of batter and spread to make very thin dosas. Roast till it becomes light golden brown in color and crisp. Do not flip the dosa. Spread the butter while cooking. This will make your dosa rich and golden brown.3 cups Dosa batter, Butter or oil
- Now add the vegetable stuffing in one end or at the center and fold over to form a roll or a wrap.
- Remove it from the pan and cut it into 2 or four pieces using a knife or pizza cutter.
- Repeat the process for the remaining batter.
- Serve hot with traditional coconut chutney or south Indian sambar or schezwan chutney, and enjoy.
Notes
- You can prepare 6 to 8 dosas with stuffing given here.
- I make a big batch of this dosa batter and keep it in the refrigerator. So you can always make quick variations like this for your evening snack or after-school snack. My kids like these dosas even for their lunch boxes.
- Vary the sauce and the veggies in the recipe of your liking.
- I have not added any butter or oil while cooking dosa to keep it healthy, but adding butter will make it more tasty and street-style.
Street Style Dosa varieties
- To make it Mumbai street side Chinese dosa or Noodles dosa - to the same recipe, add 1 tablespoon of soy sauce, 1 teaspoon of vinegar, and 1 cup of boiled hakka noodles along with the other sauces and toss.
- Cheese dosa: once the dosa turns golden, grate mozzarella cheese on the dosa so that it melts, and then add the stuffing and fold over.
- Paneer dosa: grate or crumble the paneer along with the stuffing.
- Schezwan dosa: you can spread the schezwan sauce or chutney once the dosa turns golden and then add the filling and fold over.
- Love meat or seafood? You can saute the shrimp or chicken along with the vegetables and add it on top of the dosa to make chicken dosa or shrimp (prawns) dosa.
- Fusion dosa: Love Mexican flavors? Then make Tex mex dosa by adding black beans, corn, jalapeno, and cheese. Or, for Mediterranean filling, add feta cheese, tzatziki sauce, and roasted vegetables.
Nutrition
This easy and healthy Mumbai streetside spring dosa was first published in March 2016. Updated with recipe maker, varieties, and calorie information.
veena
I love to try different version of dosa.. This looks interesting
Kushi
Thank you Veena 🙂
John/Kitchen Riffs
I've never met a dosa I didn't like. Strike that, love! These look wonderful -- thanks so much.
Kushi
Thank you John 🙂
Rahul @samosastreet.com
This is my all time fav fusion dosa, perfectly made
Kushi
Thank you Rahul 🙂
karrie @ Tasty Ever After
Just today I was thinking I need to eat more vegan lunches and then your recipe shows up in my email!! Yay!!! I'm going to try these for lunch next week. Thanks Kushi for posting it 🙂
Kushi
Thank you Karrie 🙂
Smitha
My family favorite. Pocket structured any kid would dig in without second thought. Very nice kushi
Kushi
Thank you Smitha 🙂