Spring Dosa | Easy Indian Street Food Recipe

Healthy spring dosa, a Indian street food or snack on white plate served with coconut chutney.

5 from 12 votes

Spring Dosa | Easy Indian Street Food Recipe

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.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, snacks

Cuisine: Mumbai, South Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 208kcal

Author: Kushi

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