Spring Dosa Recipe/ How to Prepare South Indian Vegetable Dosa Recipe by Tarla Dalal

Preparation Time: 15 minutes.

Cooking Time: 25 minutes.

Makes 4 dosas.

For the stuffing

1 cup boiled hakka noodles

2 tbsp butter

¾ cup chopped onions

¾ cup shredded cabbage

¾ cup carrot juliennes

¾ cup capsicum juliennes

½ cup finely chopped spring onion whites and greens

4 tbsp tomato ketchup

1 tbsp chilli sauce

1 tsp soya sauce

2 tsp vinegar

Salt and freshly ground black pepper (kalimirch) to taste

Other ingredients

2 cups dosa batter

Butter for cooking

For serving

Sambhar

Coconut chutney

For the stuffing

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.

2. Add the cabbage, carrot and capsicum and sauté on a medium flame for 2 minutes.

3. Add the spring onion whites and greens, hakka noodles, tomato ketchup, chilli sauce, soya sauce, vinegar, salt and pepper, mix well and cook on a medium flame for 1 minute.

4. Divide the stuffing into 4 equal portions. Keep aside.

How to proceed

1. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.

2. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.

3. Smear a little butter over it and along the edges and cook on a medium flame till the dosa turns light brown in colour and crisp.

4. Spread a portion of the stuffing in the centre and pat it lightly and cook on a medium flame for 1 minute. Fold over to make a roll.

5. Repeat with the remaining batter and stuffing to make 3 more dosas.