Spice Counter

A peek into my Indian kitchen

  • Home
  • Recipes
  • About
    • About Me
    • Privacy Policy
    • Disclosure Policy
  • Contact Me
You are here: Home / Breakfast / SPRING ROLL DOSA

SPRING ROLL DOSA

November 5, 2012 By ashavenugopal 1 Comment

Woodlands in Chennai has two of the most well known vegetarian restaurants in the city. Its restaurants witness patrons of all age groups queuing up to feast upon their south indian delicacies.

Recently I went to woodlands for a meal after a very long time only to notice that they had revamped their menu to introduce a variety of dishes. One such item was Spring Roll Dosa. [For the uninitiated, dosa is a thin pancake made from fermented rice batter.] I ordered it and as i was waiting impatiently for my dosa, i kept thinking what it could be – dosa stuffed with fried spring rolls or spring rolls made with dosa batter. To my surprise, what came was something totally different from what i had expected, it was dosas stuffed with vegetable filling used in spring rolls.

Today i will be sharing the recipe of spring roll dosa. All mommies – i think this is a good way to make your children have vegetables.

Spring roll dosa


Spring Roll Dosa
 
Save Print
Author: Asha
Recipe type: Breakfast
Cuisine: Indian
Serves: 3
Ingredients
  • Dosa batter, 2 cups
  • Onions, 1 medium sized
  • Carrots, 100 grams
  • White or Purple Cabbage,100 grams
  • Beans,100 grams
  • Capsicum, ½
  • Green chillies, 1
  • Leeks & Celery (optional)
  • Ajinomotto, 1 tsp
  • Soya sauce, 1 tsp
  • Oil, 3 tbspns
  • Salt to taste
Instructions
  1. Chop the vegetables into thin long strips.
  2. Heat oil in a pan and fry the green chillies and onions till pink.
  3. Add the other vegetables, except cabbage, and fry well till it is ¾th done.
  4. Add the cabbage and fry well.
  5. Now add soya sauce, ajinomotto & salt and mix well.
  6. Cook until the vegetables are tender yet crispy.
  7. Pour 2 big spoonsful of dosa on a flat pan and make a thin pancake.
  8. Once cooked on both sides, keep a generous portion of the vegetable filling in the center and roll it up.
  9. Serve hot with sambar!
3.3.3077

More from my site

  • STRING HOPPERS / IDIYAPPAMSTRING HOPPERS / IDIYAPPAM
  • ADAI (LENTIL & RICE DOSA)ADAI (LENTIL & RICE DOSA)
  • RAVA DOSARAVA DOSA
  • PUTTUPUTTU
  • RAVA SEMIA IDLI (Semolina Vermicelli Idli)RAVA SEMIA IDLI (Semolina Vermicelli Idli)
  • COTTAGE CHEESE (PANEER)COTTAGE CHEESE (PANEER)

Filed Under: Breakfast Tagged With: South Indian Breakfast

« CHOCOLATE BEETROOT CAKE
SUNDAY PULAV »

Comments

  1. Ratatouille says

    November 6, 2012 at 4:10 pm

    Looks scrumptious!:)

    Reply

Leave a Reply Cancel reply

Follow me:

  • Facebook
  • Flickr
  • Google+
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Categories

Appetizers Bakes Basics Beverages Breakfast Chutneys & Pickles Desserts Main Course Onam Payasam Sides Snacks Soups Sweets Uncategorized

Tags

Appetizers Basics Biriyani Bread & Cakes Chaat Chapathi Gravy Chicken Chutneys Cookies Desserts dinner Diwalisweets Dry dish festival Gravy Italian Kerala cooking Noodles Onam Pasta payasam Pickles raita Rice - Varieties Sandwiches sides Smoothies & Shakes Snacks Soups South Indian Breakfast South Indian gravy Sweets Tarts Vegetarian
Find me on Archana's Kitchen
my foodgawker gallery

Copyright © 2023

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW