Slurpalicious spring dosa

I am a big-time lover of spring dosa. I can eat it at any time of day. I particularly love the one you get at the Shiv Sagar outlets in Mantri Mall and Forum. ‘This couldn’t be too hard to make at home,’ I told myself the last time I had the dosa at Shiv Sagar. I promptly proceeded to try my hand at it at home, and it turned out slurpalicious. Honestly. That picture does not do the taste of it justice. It might not be the most presentable dosa, but it was my own and it tasted wonderful, customised to my own tastes, if I might say so myself. It is quite simple to prepare as well.

This is the recipe that I used:

Ingredients (for 2 people)

For the dosa:

Dosa batter

For the stuffing:

About two bowls of finely chopped vegetables – I used onions, carrots, capsicum, peas and cabbage

Salt to taste

A dash of sugar

1-1/2 teaspoons of white vinegar

For the chutney:

A small bunch of coriander

7-8 green chillies

For the decoration:

Grated cheese

Finely chopped coriander


1. Grind the chillies and coriander in a mixer to a paste. Add a little water if necessary. Keep the chutney aside.

2. Heat a little oil in a kadhai and add the chopped vegetables to it. When they start cooking, add the salt and sugar to taste and cook covered for about 5 minutes. When the vegetables are almost cooked, add the vinegar to them. Mix well. Take off from heat and keep aside.

3. Make dosas on a dosa grid, cooking both sides evenly.

4. Put each dosa on a plate, white side up. Spread the green chutney over the dosa and sprinkle some grated cheese over it. Arrange the vegetable mix in the centre of the dosa. Sprinkle some finely chopped coriander over it. Close the dosa so that it forms a roll.

That’s it – your spring dosa is ready to dig into! This can be served with coconut chutney or sambar, but it doesn’t really need any accompaniments.

PS: 1. I have seen some people using tomato ketchup and soya sauce to make the vegetable mix. I found this version easier and tastier.

2. I don’t know if white vinegar has any adverse effects on health, though I used it in a very small quantity only. If anyone is aware, please to enlighten me.


35 thoughts on “Slurpalicious spring dosa

    1. @Techie2mom

      I never had food at Sankalp. I feel like banging my head on some hard surface now – honestly, I don’t know what I did for 25 years of my life in Ahmedabad. 😦

      I don’t think we have Sankalp in Bangalore.


      1. Ohh…That’s ok…You can try now πŸ™‚

        But i can understand you not going to Sankalp, when you get better southern cuisines at home, why would you want to go out to it that?! I too rarely went out to eat Gujarati Thali, while people Oohed and aahed about it, i thought my mom can make better food than this, why should i go out and eat it outside?!

        Many of my friends from southern parts of the country never agreed to come to Sankalp, so we ended up going to Punjabi restaurents πŸ™‚


  1. Ohhhhh looks like a bite of heaven πŸ™‚ have not had anything from shiv sagar – ya, pathetic , I know 😦
    But all the ingredients are so perfect, I can’t think of a single reason why this would go wrong πŸ™‚ adding to my cook list to be attended to in a week or so .:)
    Thankeeee for sharing TGND πŸ™‚


  2. Looks lovely πŸ™‚ Somehow I had this idea of dosa for yesterday’s dinner πŸ™‚ coincidence eh?

    And on the white vinegar part.. can we use lime juice? That way, we can be sure no health hazards, if any πŸ™‚


    1. @Greenboochi

      Do let me know your recipe for spring dosa. Would love to know.

      Yes, I think you could use lime juice too. I used vinegar because the dosa at Shiv Sagar seemed to have it and not lime juice.


  3. wow.. another healthier breakfast.. but prob is it would not taste good once it becomes cold.. can i do it without vinegar.. i am going to try mint chutney instead of coriander. πŸ™‚


    1. @Ashreyamom

      Do try it out with mint. I think that would add a different kind of flavour to it.

      I add vinegar to make the curry tangy, as they do at Shiv Sagar. I think you can do without the vinegar if you are OK with the curry not being tangy.

      The recipe that I used gave me dosas that were a mix of tangy and spicy tastes.


  4. it looks yummy and I’ve decided tomorrow I’m going to make it πŸ™‚ will keep you posted!

    Just a suggestion in green chutney for other times: add a little cumin seeds, lemon drops, and sometimes grated coconut too [for a variant]…it will make your green chutney tastier πŸ™‚

    White vinegar does not affect health..if you see it is majorly used in all Chinese preparations and also various salads πŸ™‚

    So tomorrow it is πŸ™‚


    1. @Scribby

      Would love to know how yours turned out! πŸ™‚

      I thought of adding cumin to the chutney, but then decided against it as I wasn’t sure how it would taste with the dosa. It is Chinese, you see! πŸ˜› Same goes with the coconut. I didn’t add lemon as vinegar already makes the vegetable mix tangy (read khatta).

      Good to know about the white vinegar. πŸ™‚ Thank you!


      1. no of course I meant adding cumin and coconut for other times…not for Chinese dishes or other πŸ™‚ try it for regular food and tell how did it go..


  5. Looks yummy πŸ™‚
    Now you have made me crave for dosa.. will have to make it or find it over the weekend πŸ™‚
    I am not so good at making dosas, so don’t make them much at home… but will definitely give it a try sometime with this filling πŸ™‚


      1. I had it this weekend πŸ™‚ … No, I didn’t make it πŸ™‚ had it at a restaurant. It was yummy and healthy too with so many vegetables. Both hubby and I loved it πŸ™‚


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