Spring Roll Dosa

Ingredients

• 400 grams Parboiled Rice (rinsed 3‑4 times until water runs clear)
• 100 grams Split Skinned Urad Dal (rinsed 3‑4 times)
• 1 teaspoon Fenugreek Seeds (helps fermentation)
• 100 grams Gram Flour (adds crispness, gives off‑white colour)
• 100 grams Fine Semolina (adds texture and crispness)
• to taste Salt
• 1 tablespoon Vegetable Oil (for stir‑frying the filling)
• 1 medium Onion (sliced)
• 1/2 head Cabbage (shredded)
• 1 medium Carrot (julienned)
• 1 medium Capsicum (julienned, any colour)
• 3 tablespoons Schezwan Sauce (store‑bought Indo‑Chinese sauce)
• 3 tablespoons Ketchup
• 2 tablespoons Red Chilli Sauce
• 1 pinch Garam Masala Powder
• 1 teaspoon Kashmiri Red Chilli Powder (mild colour and flavour)
• 1 teaspoon Soy Sauce
• 1 teaspoon Vinegar (white or rice vinegar)
• 2 tablespoons Spring Onion Greens (finely chopped)
• 2 tablespoons Coriander Leaves (finely chopped)
• 50 grams Processed Cheese (grated, optional topping)
• 1 tablespoon Butter (for spreading on dosa)

Instructions

1. Rinse Rice and Dal

   Place the 400 g parboiled rice and 100 g split skinned urad dal in a large bowl and rinse 3‑4 times with water until the water runs clear.

   Time: PT5M

2. Soak with Fenugreek

   Add 1 tsp fenugreek seeds to the rinsed rice and dal, cover with water and soak for 4 hours (or overnight).

   Time: PT4H

3. Grind the Soaked Mixture

   Drain the soaking water. Transfer the rice‑dal‑fenugreek mixture to a mixer‑grinder, add about 2 cups (480 ml) water and grind to a smooth batter of semi‑thick consistency.

   Time: PT10M

4. Prepare Gram Flour & Semolina Slurry

   In a separate bowl, whisk together 100 g gram flour, 100 g fine semolina and 1 cup (240 ml) water until smooth and lump‑free.

   Time: PT5M

5. Combine Batters

   Add the gram‑flour‑semolina slurry to the ground rice‑dal batter, whisk thoroughly, then add salt to taste and mix gently.

   Time: PT5M

6. Ferment the Batter

   Cover the batter with a clean cloth and let it ferment in a warm place for 4‑5 hours until it rises slightly and develops a mild sour aroma.

   Time: PT5H

7. Prep the Vegetables

   Thinly slice 1 onion, shred ½ cabbage, julienne 1 carrot and 1 capsicum. Roughly chop spring onion greens and coriander leaves.

   Time: PT10M

8. Cook the Filling

   Heat a wok over high heat, add 1 tbsp oil, then stir‑fry the onion, cabbage, carrot and capsicum for 1 minute. Add 3 tbsp Schezwan sauce, 3 tbsp ketchup, 2 tbsp red chilli sauce, 1 tsp soy sauce, 1 tsp vinegar, 1 tsp Kashmiri red chilli powder, a pinch of garam masala, salt to taste, and the chopped spring onion and coriander. Stir‑cook for another 2‑3 minutes until vegetables are still crunchy and the mixture is saucy.

   Time: PT5M

   Temperature: high heat

9. Set Aside Filling

   Transfer the hot filling to a bowl and keep it covered until ready to use.

   Time: PT2M

10. Heat the Dosa Skillet

    Place the dosa skillet on medium heat. When hot, sprinkle a few drops of water; it should sizzle and evaporate instantly. Wipe the surface with a clean cloth.

    Time: PT2M

    Temperature: medium heat

11. Spread the Dosa Batter

    Pour a ladleful of fermented batter onto the skillet and quickly swirl to form a thin, even circle (about 8‑10 inches). Drizzle 1 tsp butter around the edges.

    Time: PT3M

    Temperature: medium heat

12. Add Filling and Toppings

    Place a generous spoonful of the prepared vegetable filling onto one half of the dosa, sprinkle 20 g grated processed cheese, and scatter extra spring onion and coriander.

    Time: PT2M

13. Cook Until Crisp and Cheese Melts

    Cover the skillet with a lid and cook for 1‑2 minutes on medium flame until the dosa edges turn golden‑crisp and the cheese melts.

    Time: PT2M

    Temperature: medium heat

14. Roll and Cut

    Slide the cooked dosa onto a plate, use a pizza cutter or sharp knife to cut it into 4 long strips (3‑4 inches wide), then roll each strip tightly like a spring roll.

    Time: PT5M

15. Serve

    Arrange the spring roll dosas on a serving platter, garnish with extra coriander if desired, and serve immediately with coconut chutney or extra Schezwan sauce.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

4 g