Spring Roll Dosa
Spring Roll Dosa is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 9 hrs 15 min | Cook: 30 min | Total: 10 hrs 5 min
Cost: $20.56 total, $5.14 per serving
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
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
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
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
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
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
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
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
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
Set Aside Filling
Transfer the hot filling to a bowl and keep it covered until ready to use.
Time: PT2M
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten (gram flour, semolina), Dairy (butter, processed cheese), Soy (soy sauce)
Ingredient Substitutions
- Instead of Parboiled Rice: Regular short‑grain rice
- Instead of Split Skinned Urad Dal: Whole urad dal (soak longer)
- Instead of Fenugreek Seeds: A pinch of baking soda (different flavor)
- Instead of Gram Flour: All‑purpose flour (less crisp)
- Instead of Fine Semolina: Coarse semolina (will be grainier)
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, sunflower oil
- Instead of Onion: Shallots
- Instead of Cabbage: Napa cabbage
- Instead of Carrot: Daikon radish
- Instead of Capsicum: Bell pepper
- Instead of Schezwan Sauce: Homemade Schezwan paste
- Instead of Ketchup: Tomato sauce
- Instead of Red Chilli Sauce: Sriracha
- Instead of Garam Masala Powder: All‑spice blend
- Instead of Kashmiri Red Chilli Powder: Paprika
- Instead of Soy Sauce: Tamari
- Instead of Vinegar: Lemon juice
- Instead of Spring Onion Greens: Chives
- Instead of Coriander Leaves: Parsley
- Instead of Processed Cheese: Mozzarella, Cheddar
- Instead of Butter: Ghee
Equipment Needed
- Large Bowl
- Mixer Grinder or Wet Grinder
- Whisk
- Dosa Skillet / Non‑stick Pan
- Wok
- Spatula
- Knife
- Cutting Board
- Pizza Cutter or Sharp Knife (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Soaking rice, dal and fenugreek seeds for at least 4 hours
- Grinding to a smooth, semi‑thin batter
- Adding gram flour and semolina for crispness
- Fermenting the batter for 4‑5 hours
- Spreading the batter thinly on a hot skillet
- Cooking the dosa just until golden and crisp
- Preparing a saucy yet crunchy vegetable filling
- Rolling the dosa while still warm
Chef Tips from the Video
- Use a non‑stick dosa pan for easy spreading and removal.
- A small amount of butter on the edges gives extra golden colour and flavor.
- For extra crunch, toast the semolina lightly before mixing with gram flour.
- If you like extra heat, add a dash of fresh green chilli to the filling.
Troubleshooting
Batter is too thick after grinding.
Add water a tablespoon at a time and blend until the batter reaches a pourable, semi‑thin consistency.
Dosa turns soggy instead of crisp.
Make sure the skillet is hot before pouring batter, spread the batter thinly, and add gram flour & semolina as instructed.
Filling is too watery.
Cook the sauces on high heat for a minute longer to evaporate excess liquid, or add a pinch of cornflour slurry.
Fermented batter smells off or develops mold.
Ensure the batter is covered loosely, kept in a clean environment, and fermented only for 4‑5 hours at room temperature.
Storage
Refrigerator: Store leftover dosas in an airtight container for up to 2 days; reheat on a skillet to regain crispness.
Freezer: Not recommended as the texture becomes soggy after thawing.
Room temperature: Best served immediately; can sit out for up to 1 hour at room temperature.
Make-Ahead Tips
- The fermented batter can be prepared a day ahead and stored in the refrigerator.
- Vegetable filling keeps well refrigerated for up to 24 hours; reheat quickly before using.
- If the batter thickens after refrigeration, whisk in a little water before spreading.
Frequently Asked Questions
What is the cultural significance and history of Spring Roll Dosa in Mumbai street food culture?
Spring Roll Dosa is a modern Mumbai street‑food invention that fuses the classic South Indian dosa with Indo‑Chinese spring roll fillings. Vendors created it to offer a handheld, crunchy snack that combines the beloved dosa base with the bold, tangy flavours of Schezwan‑style vegetables, reflecting Mumbai’s love for culinary mash‑ups.
What are the traditional regional variations of Spring Roll Dosa in Indian cuisine?
While the Mumbai version uses Schezwan sauce and a crunchy semolina‑enhanced batter, other Indian cities have their own twists: Delhi street stalls serve a cheese‑filled version, and Bangalore vendors often add a spicy peanut chutney. The core idea—dosa rolled with a saucy Indo‑Chinese filling—remains the same.
How is Spring Roll Dosa traditionally served in Mumbai street stalls?
Street vendors typically serve the rolled dosa on a banana leaf or paper plate, accompanied by a side of coconut chutney and extra Schezwan sauce for dipping. It is eaten hot, rolled up like a spring roll, and enjoyed as a quick snack on the go.
What occasions or celebrations is Spring Roll Dosa traditionally associated with in Indian street food culture?
Spring Roll Dosa is popular as a late‑night snack after movies, during monsoon evenings, and at local fairs (melas). It’s also a favourite for quick gatherings among friends because it’s easy to eat with hands and packs a lot of flavour.
What makes Spring Roll Dosa special or unique in Indian cuisine?
The dish uniquely blends the fermented rice‑lentil batter of a traditional dosa with the bold, tangy sauces of Indo‑Chinese cuisine. Adding gram flour and semolina gives the dosa a crispier texture that can hold a saucy filling without becoming soggy, something rarely found in classic dosas.
What are the most common mistakes to avoid when making Spring Roll Dosa at home?
Common errors include grinding the batter too thick, skipping the gram flour‑semolina addition (which reduces crispness), over‑cooking the vegetable filling (making it soggy), and spreading the batter too thickly on the pan. Follow the timing and consistency cues in the recipe for best results.
Why does this Spring Roll Dosa recipe use gram flour and semolina instead of a plain rice‑dal batter?
Gram flour and semolina add extra protein and starch that create a firmer, crispier crust. This is essential for street‑style dosas that are cooked longer and need to support a saucy filling without becoming soft.
Can I make Spring Roll Dosa ahead of time and how should I store it?
Yes. The fermented batter can be prepared a day ahead and kept refrigerated. The vegetable filling can also be made in advance and stored in an airtight container for up to 24 hours. Reheat the filling briefly before using, and re‑crisp the dosas on a hot skillet before rolling.
What texture and appearance should I look for when making Spring Roll Dosa?
The batter should be smooth and pourable, spreading into a thin, translucent circle. The cooked dosa should be golden‑brown at the edges, crisp throughout, and slightly puffed. The filling should be glossy, with vegetables still crunchy, and the cheese should be melted but not burnt.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab focuses on creative Indian home‑cooking, especially street‑food inspired fusion recipes, detailed technique breakdowns, and practical tips for everyday cooks.
How does the YouTube channel Your Food Lab's approach to Indian street‑food cooking differ from other Indian cooking channels?
Your Food Lab emphasizes replicating authentic street‑food flavors at home using accessible ingredients, while also explaining the science behind fermentation, batter texture, and sauce balance. This educational, experiment‑driven style sets it apart from channels that only showcase traditional home recipes.
Last updated: September 3, 2026
