Recipe For Spring Roll Dosa
( Lentil Crepes Filled With Spring Roll Stuffing)
Prep Time: 10 mins
Cook Time: 2 mins for each dosa
Makes 6 dosas
Allergy Info: Vegan
Dosa Batter 3 c( refer notes)
Vegetable Hakka Noodles 1.5 c
Onion Tomato Chutney ½ c
Spring onions 4 tablespoon chopped finely
Oil 3 tbsp
Chettinad Tomato Chutney
Roasted Garlic Coconut Chutney
Sambar ( recipe soon!)
Heat a tawa.
Pour ½ c of dosa batter on the tawa and spread into a thin circle starting from the center and going to the edges.
Drizzle about ¼ tablespoon oil on the sides.
Once you see no raw batter on the dosa and the sides have crisped up, flip and cook for 45 secs. Drizzle another ¼ tablespoon of oil.
Once done, flip over. Reduce the flame to the lowest.
Smear about 1 tablespoon of chutney evenly on the dosa.
Sprinkle some spring onion on the dosa.
Place about ¼ c of noodles on end of the dosa.
Now roll up the dosa.
Remove from heat and cut into three pieces with a sharp edged spatula.
Serve immediately with chutneys and sambar.
P.S This dosa tastes good only when served immediately.
You can make the noodles and chutneys ahead.
For making dosa batter, click on the link mentioned in the ingredient list.
Delicious & innovative dosa………looks so colorful.<br />Shobha<br />www.shobhapink.blogspot.in