Spring dosa / Schezwan dosa
Dosa batter needs loads of care and pain to come to perfection. Once you experience and nail it, then its a routine and never goes wrong. And when you prepare it , you want to make use of it till the last bit of it. I usually make a lot of batter over weekend so I need not to worry during weekdays when the kids refuse to eat the vegetables you have cooked or when you are running late or crazy busy day has made you tired to core..just make some dosa or idli and you are sorted.
There is one such leftover dosa batter recipe me and my family adore! We like it so much that we sometimes skip traditional dosa-chutney-sambar combination and straight away head for these dosas. The fact that kids love it even though they are loaded with vegetables.
What is spring dosa?
Spring dosa as the name suggest are made with spring vegetables. In India during spring we can spot cabbage, capsicum, carrot, beans and spring onions are in abundance which is what we need for this dosa.
How it’s made?
We learnt that we need dosa batter and spring vegetables.But how to spice up it so vegetables don’t taste bland?
I personally like the vegetables crunchy so i don’t cook them beforehand. I like to spice them on griddle /tava itself with some homemade sauces like chilli-garlic chutney or green chilli sauce or tomato ketchup . But my favourite sauce being Schezwan. And yes, even kids like it..just add sauce in moderation , vegetables and some cheese …see the faces beaming with joy..
Vegetables I choose..
I like to use
- juliennes of carrot, capsicum
- shredded vegetables like red cabbage, green cabbage
- finely chopped spring onions and beans
Sauce I like use: Schezwan sauce ….for homemade version of Shezwan sauce you can find the recipe here.
or here
https://reciphoria.com/schezwan-sauce-must-condiment-for-indo-chinese-recipes/
Other alternatives:
- One can cook vegetables with little onion, ginger garlic and basic masalas .Later add vegetables and slightly cook them. Use this as the stuffing.
- Use paneer along with vegetables to make it rich , crunchy and mellow.
- Add cheese to please a crowd of bachha party.(children)
- Instead of Schezwan, add sauces like chilli-garlic chutney or green chilli sauce or tomato ketchup .
How much time it needs?
All the time you need is for preparations Shredding / cutting/ juliennes of vegetables. So the time taken entirely depends on your skills . The dosa takes anywhere from 1-2 minutes or I would say 1 minute more than the plain dosa. It is the time needed to spread vegetables and sauce.
Any special ingredients?
As discussed earlier, paneer or Cheese can be added as well to ones own choice.
- Get the vegetables shred, cut, chop, slice as fine as you could.
Steps to make:
2. Spread the dosa batter on heated griddle. After 30 seconds, put a layer of Schezwan sauce evenly.
3. Lay the cut assorted vegetables over the sauce layer.
4. Mix sauce and vegetables roughly so vegetables get coated with sauce. cook the dosa till done without covering. The crunchy vegetables taste better than the soggy ones.
5. If you like to add cheese or paneer, sprinkle it over dosa.Later add vegetables and sauce.Mix gently and cook till done.
: Recipe Card :
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 4 cups dosa batter
- 1/2 cup Schezwan sauce (or more to taste)
- 2 Tbsp sesame oil / butter (or any other oil)
- as needed salt
- 5-6 stems of spring onion (finely sliced)
- 1 each of Red and orange pepper (capsicum)
- 3-4 carrot (juliennes or shredded)
- 1/4 of medium cabbage..thinly sliced ( around 2 cups sliced cabbage)
- 1 cup red cabbage (shredded )
- 1/4 cup very fine beans (thinly chopped)
Ingredients
vegetables:
|
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- Heat griddle / tava on medium heat. Slightly grease and wipe off with a tissue or sliced half onion. Put ladleful of dosa batter and spread evenly to make a dosa.
- Drizzle oil or little butter on dosa.Once the dosa batter dries little bit at the top, put a spoonful of Schezwan sauce and spread evenly on the dosa.
- Later add handful of mix of all vegetables and mix it with the sauce. Spread evenly on the dosa and let it all cook till dosa starts turning light brown. Don't cover otherwise the dosa turns soggy.
- Roll the dosa in half or completely to form rolls and cut into half to serve. Ready to serve. Serve with any dipping sauce or sprinkle of cheese.
- Cook vegetables before spreading on dosa: Heat oil in wok, add sliced onions and ginger-garlic paste. Once cooked, add in soy sauce, schezwan sauce, black pepper powder and salt. Saute and add prepared vegetables. You can even add cooked noodle and bean sprouts. Keep the vegetables mixture ready and spread it on dosa.
- The first method used is how I like my spring dosa...It is crunchy and full of body.Vegetables are not soggy and dosa still very crispy.
- To make recipe easier, one can use food processor to shred vegetables in bulk.
- For children, just little Schezwan sauce along with cheese or paneer works well. OR Schezwan sauce can be substituted with tomato ketchup.
- If you would like to make the dosa even healthier ,replace white rice with half brown rice and half with quinoa while making the batter.
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