I cut up the spring roll dosa just like spring rolls and served with red coconut chutney but you can serve it as a single dosa on its own or with ketchup, which kids will surely love. Oh, who am I kidding? I love ketchup too! So whip up this quick and easy dosa and get ready for the wows and compliments! Sidenote: In case you are looking for the fried vegetable spring roll recipe, I didn’t want to disappoint you.
Ingredients: 4 cups of dosa batter (also known as 2 day old idli 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
How to Make Spring Roll Dosa:
To Make the Filling:
- 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 Optional: run a pizza cutter through the dosas diagonally and slice into pieces Note: Serve the veg spring roll dosa hot and immediately
