Both the husband and I are big-time fans of the Spring Dosa that you get at Shiv Sagar, Mantri Square Mall. This Spring Dosa is different from the ones you get elsewhere. Served cut up into diamonds, this dosa is loaded with veggies and coconut, sans the cheese that most other eateries seem to have in their Spring Dosa. We simply love this style!
So, the other day, we were bored of the usual idli-chutney-sambar-gunpowder routine, and wanted something dosa-ish but something different. I racked my grey cells for a bit, and came up with a Spring Dosa of my own, heavily inspired by the Shiv Sagar dosa. It wouldn’t be wrong to call my version Schezwan Dosa too, considering I used Schezwan Chutney to make it. Spring Dosa or Schezwan Dosa, whatever you choose to call it, I must tell you that it was absolutely delicious. The family licked their fingers off, almost, including me. I am sure this is going to be a part of the family recipe book for a long, long, long time to come.
This Spring/ Schezwan Dosa combines Indian and Chinese tastes, and definitely makes for a nice change from the routine. With its spicy taste, it is sure to become a hot favourite with kids as well. What’s more, it is fairly simple to make.
Here’s how I made the Spring/ Schezwan Dosa.
Ingredients (makes 6 dosas):
For the dosas:
6 ladles of dosa batter
Oil to cook the dosas
For the stuffing:
1 small carrot, peeled and chopped finely
A small piece of cabbage, chopped finely
1 medium-sized onion, chopped finely
6-8 beans, chopped finely
1 small capsicum, chopped finely
A few shelled green peas
2 tablespoons of fresh, grated coconut
Salt, to taste
Sugar, to taste
About 3 teaspoons of soya sauce
About 3 teaspoons of vinegar
Red chilli powder, to taste
A few stalks of fresh coriander leaves, finely chopped
6 tablespoons Schezwan Chutney (I used Ching’s Secret)
2 tablespoons oil
First, make the stuffing.
- Heat the 2 tablespoons of oil in a deep-bottomed pan and stir fry the onions, carrot, beans, cabbage and capsicum with salt, sugar and red chilli powder to taste, keeping the flame medium. Put in the onions first, and when they start cooking, add the carrot. When it has cooked a bit, add the beans and cabbage. Sprinkle a little water if needed, but don’t add too much – the stuffing needs to be dry. When the beans and cabbage have cooked a bit, add the capsicum. Ensure that the veggies are cooked, but not overly done. Let the vegetables retain their crunch.
- At this stage, mix in the grated coconut, vinegar and soya sauce. Mix well.
- Let it cook for a minute or two and switch off the gas.
- Mix in the chopped, fresh coriander.
- Keep the stuffing aside.
Be careful while adding the salt, as the soya sauce that is added to the veggies is quite salty, too. Similarly, be careful with the spice, as the Schezwan Chutney that we will be using inside the dosas is spicy as well.
You could even keep some cheese grated and ready to add inside the dosas, too. I skipped it, and the dosas were none the less delicious for that.
- Get a dosa pan nice and hot, and spread a ladleful of batter on it.
- Spread oil around the sides of the dosa, and let it cook on one side, on medium heat.
- When the side of the dosa that is on top begins to look cooked too, spread a tablespoon of the Schezwan Chutney evenly over it. You could cut down on the quantity of the Schezwan Chutney, if you are making the dosa for kids.
- Spread a couple of spoonfuls of the vegetable stuffing in the centre of the dosa.
- If you are using cheese, spread it over the vegetable stuffing.
- Close the dosa, and cut into pieces. Serve hot.
Do you like the sound of this dosa? I hope you’ll try it out at home too, and that you’ll love it to bits, like we did!