Masala Pav Recipe | Mumbai style Masala Pav | How to make Masala Pav

Mumbai style masala pav recipe with step by step photos.Masala Pav is another snack from the streets of Mumbai which is a delicious snack served in the same stalls where Pav Bhaji is sold.It is not so popular in the other parts of the country but in Mumbai it is a very hot selling chaat after Pav Bhaji.I would rather say it is a simple version of  Pav Bhaji and is light on stomach.

Masala pav is prepared with just few ingredients-onions, tomato and capsicum play a vital role in the recipe and the addition of pav bhaji masala gives a similar taste of pav bhaji but the preparation process is lot simpler version compared it.The butter ladened pavs stuffed with the spicy onion-tomato-capsicum mixture is a perfect tea time snack or makes a simple breakfast too.The street style Masala pav uses a small portion of bhaji(pav bhaji's gravy) in the recipe but it is not compulsory to use it.If  you have prepared pav bhaji previous night you can keep some masala and add it to the masala pav mixture to prepare masala pav the next day.My favorite place for Masala pav was DP's in Matunga where we friends used to hang out for our quick evening chaat sessions.

Check out other popular Mumbai street  style Chaat recipes here in my blog:

• Pav Bhaji, Tawa Idli
• Sev Puri, Bhel Puri
• Ragada Pattice
• Ragada Pani Puri
• Sookha Bhel Puri
• Bombay Masala Toast

Here is how to make Mumbai style masala pav recipe with step by step photos:

Mumbai Street style Masala Pav Recipe:

Serves 2  | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: Mumbai Street Food | Category: Snacks/Chaats

Ingredients:

4-6 Ladi Pav Buns

1 large Onion,finely chopped

2 large Tomatoes,finely chopped

1 medium Green Capsicum,finely chopped

2-3 Garlic pods, finely chopped

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

1-1.5 tbsp Pav Bhaji masala

2 tbsp chopped Coriander leaves
1/2 tsp Cumin seeds

Salt,to taste

4 tbsp Butter

Lemon wedges,to serve

finely chopped Onions,to serve

Method:

• Heat 2 tbsp butter in a pan and add cumin seeds and let them splutter and then add finely chopped garlic and fry for half a minute.Alternatively you can use Ginger-garlic paste in the recipe.

• Add finely chopped onions and fry until they turn translucent.

• Now add finely chopped capsicum and fry for a minute and then add finely chopped tomatoes,salt and turmeric powder and fry until the tomatoes become mushy. Slightly mash them with a masher.

• Add red chili powder and pav bhaji masala powder and cook for another 2 mins.Add 3-4 tbsp water to it and cook for 3-4 mins until the masala becomes thick.If your tomatoes are juicy enough to give you a nice thick gravy, you can avoid adding the water in the recipe,but it helps in blending the flavors but make sure that you will not loose the crunch of capsicum in the recipe.

• Add coriander leaves at the end.

• Heat a griddle add butter and place the slit buns and fry for half a minute and remove them.

• Add 2 tbsp of prepared masala to the griddle and place the pav buns on it facing the center sides(which are roasted earlier) and place spread some more masala on top of it and fold.

Sprinkle finely chopped onions and coriander leaves on top of it and serve it hot with lemon wedges.

Notes:

1. In case if you do not have pav buns, you can either use burger buns or hot dog buns.
2. You can sprinkle some grated cheese on top to make it Cheese masala pav.
3. You can add a ground paste of soaked red chilies and garlic in the oil instead of garlic and red chili powder.It gives a nice bright red color like the street style masala pav.
4. I had less capsicum and hence I used some yellow bell pepper in the recipe.

Technorati Tags: how to make masala pav, masala pav recipe, mumbai style masala pav,mumbai street food recipes, easy snacks recipes for diwali, easy chaats,mumbai snacks recipes, mumbai chaat recipes, pav recipes

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Bhel Puri Recipe | Mumbai Style Bhel Puri

Bhel puri is one of the most popular chaats that is available in various variations all over India. There are several versions like Sookha Bhel puri, Mumbai style Bhel Puri, Delhi style Bhel Puri, kolkata style Jhalmuri, Karnataka style Churmuri, Beach style Bhel puri to name a few. I love all the variations as everything tastes good on its own.Today I am posting a typical Mumbai style Bhel puri and whats makes it different from the typical Delhi style Bhel puri is the addition of Lahsun(Garlic) Chutney in Mumbai style Bhel puri.

In Mumbai you find these Bhel puri- Sev Puri waala, Sandwich waala in every nook and corner of the city. Though I was bit hesitant to try at the road side chaat waalas, I have tried various chaats from many famous chaatwalas and loved the taste of it.I have already posted a dry version of Bhel puri known as Sookha Bhel puri in case you want to check it out.There are no hard and fast rules for the addition of ingredients in the bhel puri, one can prepare according to their personal preference.

If you love chaats, check out few other chaat recipes here in my blog:

• Aloo Chana Chaat
• Bangarpet Pani Puri
• Bhel Poori-Sookha waala
• Canape Sev Poori
• Dahi Bhalla
• Dahi Papdi Chaat
• Dahi Puri, Sev Puri
• Delhi style Golgappa
• Pav Bhaji
• Ragada Pani Puri Mumbai style
• Ragada Patties

Bhel Puri | Mumbai Style Bhel Puri Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Snacks/Chaats

Ingredients:

2.5 cups Puffed Rice

1.5-2 tbsp Green Chutney

2-2.5 tbsp Meetha(Date-Tamarind) Chutney

1-1.5 tbsp Lahsun(Garlic) Chutney(recipe follows)

2-3 tbsp roasted Peanuts

1/3 cup fine Sev

8-10 Papdis,slightly crushed

1 large Potato, boiled,peeled and diced

1 small Onion, finely chopped

1 Tomato, finely chopped

2-3 tbsp chopped Coriander leaves

3/4 tsp Red chili powder

1 tsp roasted Cumin powder

1 tsp Chaat masala

Salt,to taste

for Garlic Chutney:

1 whole Garlic

2 tbsp Red chili powder

juice of 1/2 Lemon

Salt to taste

Method:

to prepare Garlic(Lehsun) chutney:

• Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Bhel puri:

• If the puffed rice is not crispy heat it in a kadai on low flame until they turn crisp,switch off the flame and keep it aside.

• Keep all the ingredients like chopped vegetables, chutnies and masalas handy before you proceed to make the bhel puri.

• In a large bowl add finely chopped onions, boiled potato, tomato, coriander leaves(reserve few for garnish), green chutney, meeta chutney, garlic chutney, salt, red chili powder, cumin powder and chaat masala and mix nicely until everything is mixed.

• Now add crushed papdis and roasted peanuts and give a stir and then add the puffed rice and mix nicely and serve it in serving bowls immediately.Taste the bhel puri and adjust the seasoning accordingly.

Garnish with generous amount of sev and coriander leaves and serve with papdis.You can use papdis to eat the bhel like a spoon.

Notes:

1. Add papdis, peanuts and puffed rice to the vegetable mixture and mix just before serving otherwise it will turn soggy.
2. There are no hard and fast rules for the quantity of ingredients in the recipe, you can play around according to your taste buds.
3. You can even add few pomogrenate  kernels while garnishing.
4. The addition of Lahsun chutney(Garlic chutney) makes it typical Mumbai style Bhel, you can avoid it to make a North Indian Delhi style Bhel puri.
5. You can even add a handful of steamed moong sprouts or boiled kala chana to the bhel for a variation.
6. If you like it more tangy you can add a bit of lemon juice while preparing the bhel puri.

Technorati Tags: indian chaats varieties, chaat varieties, street food, mumbai street food, bhel puri recipe ,mumbai style bhel puri ,bhel chaat ,party recipes

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Jini Dosa Recipe | Mumbai Street Style Jini Dosa Recipe

It's been a long time I have posted any dosa recipe in my blog. If you are a regular reader of my blog you would know about my love for dosas and many of my blogger friends used to call me a Dosa queen for the varieties of dosa I have posted in my blog.I love Dosa and especially the Mysore Masala Dosa is one among the top 5 breakfast dishes for me.

When it comes to fusion food I would say that Mumbai tops the list in that category as we get various varieties of snacks,chaats and the regular food in various variations and dosa is one example among them. I love the various varieties of dosas we get in mumbai though I am still very loyal to the authentic Dosas we get in Bangalore and in my opinion nothing can beat the taste of  Masala Dosa from Bangalore.

Talking about the Mumbai street style dosas, there are various varieties, the list of the dosas would go upto 100+ varieties like Schezwan Dosa, Noodle Dosa, Spring Dosa,Chinese Dosa, Jini Dosa, Mumbai style Mysore Masala, Pav Bhaji Dosa, Cheese Dosa, Chili Mili Dosa to name a few.  I love the way they play with the ingredients by mashing them on the dosa and the way it is served really impressed me - it is really fun to watch the way they use the masher to mix the ingredients.My favourite Dosa varieties among the lot are Jini Dosa, Pav Bhaji Dosa, Schezwan Dosa and Mumbai style Mysore Masala and I have posted all my favorite recipes in my blog before.

Dosa lovers,check out various Dosa variations in my blog here -

• Chettinadu Cauliflower Masala Dosa
• Mysore Masala Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Masala Uthappam | Uthappam topped with spicy alu masala
• Pav Bhaji Dosa
• Kharada Eerulli Dosa/Spicy Onion Dosa 
• Schezwan Dosa
• Spring Dosa
• Mumbai style Mysore Masala

If you are interested in other dosa recipes,check out more varieties here.

Jini Dosa Recipe | Mumbai Street style Jini Dosa:

Serves 2 | Author: Prathibha

Prep time: 30 mins | Cooking time: 20 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast/Snacks

Ingredients:

2 cups Dosa Batter

1.5 tbsp Besan(Chickpea flour),optional

3/4 cup Potato masala,optional

1 cup grated Processed Cheese,Amul or equivalent

7-8 Paneer cubes,grated

1/2 tsp Garam masala

1.5 tsp Red chili powder

2-3 tbsp Tomato -Chili Sauce

Salt, to taste

1/3 cup Butter

Vegetables:

1/2 cup shredded Cabbage

1/2 cup Onions,finely chopped

1/2 cup Tomatoes, finely chopped

1/4 cup Spring onions,finely chopped

1/2 cup grated Carrots

1/2 cup grated Beetroot

1/2 cup Capsicum,finely chopped

for Tomato-Garlic Chutney:

2 large Tomatoes

5-6 big Garlic pods

2-3 Red chilies

Salt, to taste

Method:

• Grind tomatoes,garlic pods, red chilies and salt to a smooth chutney and keep it ready.

• Chop and grate the vegetables as mentioned above and keep them ready.
• Add besan to the dosa batter and add a tbsp of water and mix it nicely until you see no lumps of  besan in the batter.

• Heat the tawa and pour a big ladle of dosa batter and spread in a circular motion like how we do our usual dosa.It should be of 10-12" diameter.Keep the flame on Low-Medium.
• Now quickly add a tbsp of each chopped/grated vegetable -chopped onions,spring onions, capsicum, tomatoes, cabbage and grated carrots,beetroot in the center of the dosa.

• Add quickly a tbsp of Potato masala(if adding), 1 tbsp of grated paneer, 2 tsp of Tomato-Garlic chutney, 1 tsp of Tomato-Chili sauce, 1/4 tsp Red chili powder, a pinch of Garam masala, Salt, 1-2 tbsp butter and 1 tbsp of  grated Cheese and quickly start mixing and mashing with a potato masher until it is nicely mashed. 

• Spread the masala evenly over the dosa using a spatula and then add generous amount of grated cheese on the entire dosa.Always keep a watch on the flame and make sure that you are not burning the dosa at any stage.

• You can cut the dosa on the pan into four-five vertical stripes using a pizza cutter or sharp wooden/metal spatula as shown in the picture and roll each portion and put it on the serving plate. (OR)  you can roll the dosa first and cut into 4 pieces on the tawa or by transfering it on to the chopping board.
• Sprinkle some water on the tawa and wipe it using a kitchen napkin and start repeating the process.

Serve the Jini dosa hot with Coconut Chutney and Sambar.Check out other side dishes for Idli/Dosa here

Notes:

1. If you find it difficult to mash the masala on the dosa you can do it in a pan and add the masala to the dosa and spread it.For that hear butter and oil in a pan and add all the chopped and grated vegetables and fry them for 2-3 minutes and mash it slightly and then add red chili powder, garam masala,salt, tomato-garlic chutney, tomato-chili sauce to it and mix nicely. Keep the mixture ready.Now you can add 3-4 tbsp of cooked vegetable mixture, 1 tbsp of  potato masala, 1 tbsp of grated paneer , butter and cheese on the dosa and mix it nicely and spread on dosa, it is quick and easy to follow this process when making in large quantities.
2. The addition of  besan to the dosa batter  is entirely optional but it gives a nice golden color to the dosa,hence I add it.
3. I did not add potato masala to my recipe but still it tasted great.
4. You can even add a tbsp of coconut chutney on the dosa along with the other ingredients and masala but I do not prefer to add.
5. The amount of cheese and butter is entirely upto you. You can add less or more according to your taste buds.
6. For Jain version, avoid potato curry in the recipe and add more paneer in the recipe and also replace onions with more amount of cabbage.Also, us tomato sauce(no onion-no garlic) instead of tomato-garlic chutney in the recipe.
7. Do not skip adding tomato-garlic chutney in the recipe, it adds a nice flavor and taste to the dosa.

Technorati Tags: jini dosa, mumbai street style jini dosa recipe, fusion recipes, dosa varieties, 100 dosa varieties in mumbai, cheese dosa recipe, gini dosa ,vegetable cheese dosa recipe, mumbai khao galli dosa varieties

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Sev Puri Recipe | How to make Sev puri | Mumbai Sev Puri Recipe

Sev Puri is one of the popular chaats which evolved from the streets of Mumbai.You will find the bhel waala in every corner of the streets here in Mumbai, though I usually don't venture out eating at the road side stalls unless it is a popular stall.Though we get Sev puri everywhere in India,Mumbai style sev puri is bit different when compared to the other versions.What makes Mumbai style Sev Puri different is the addition of Garlic chutney and lemon juice which is quite unique to Mumbai style Sev Puri.

While I love all kind of chaat varieties, my all time favorite is Golgappa/Pani puri and Bangarpet Pani Puri.Apart from those pani puri varieties, I love masala puri, sev puri, papdi chat and dahi puri. Back home apart from my dad, we are all chaat lovers .While we eat chaats as a meal but my dad always prefers to eat it as a evening snack and so is the case with my husband now.
             

If you love chaats, check out few other chaat recipes here in my blog:

• Aloo Chana Chaat
• Bangarpet Pani Puri
• Bhel Poori-Sookha waala
• Canape Sev Poori
• Dahi Bhalla
• Dahi Puri
• Delhi style Golgappa
• Pav Bhaji
• Ragada Pani Puri Mumbai style
• Ragada Patties

Sev Puri Recipe : 
Serves 2 | Author: Prathibha
Preparation time:5 mins | Cooking time:15 mins | Total time: 20 mins
Cuisine: North Indian | Category: Chaats

Ingredients:
14-16 flat Puris/Papdis(homemade/readymade)

2 Potatoes,boiled,peeled and chopped or mashed roughly
1 Onion,finely chopped
1/2 Lemon
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
2 tbsp Lehsun chutney(Garlic chutney),recipe below
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala
Salt to taste

for Garlic Chutney:
1 whole Garlic pod
2 tbsp Red chili powder
juice of 1/2 Lemon
Salt to taste

Method:
to prepare Garlic(Lehsun) chutney:
Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Sev Puri:

• Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
• Arrange the flat puris/papdis in 2 plates,7-8 each.

• Fill them with 2 tsp boiled and chopped potatoes and followed by 1/2 tsp chopped onion in each puri.
• Top it with little bit(say1/4 tsp) of garlic chutney on all the puris/papdis.

• Now top it with a generous drizzle of kharjur-imli chutney and green chutney.
• Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.

• Squeeze few drops of lemon juice on all the puris.
• Top it with sev generously and garnish with chopped coriander leaves.

Serve it immediately.

Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

 Notes:

• If you want to prepare Papdis at home you can mix 1 cup of maida and 1 cup of atta and add 2 tsp of oil to it and rub with the finger tips.Add enough water to make a stiff dough and rest for some time.Roll into small discs of 1.5 inch diameter and prick them 2 to 3 times with a fork and deep fry on low flame until golden brown,repeat the process and prepare all the papdis.
• There are no specific measurements for this recipe.All the ingredients are adjusted according to your taste buds.
• You can make more number of plated increasing the quantities accordingly,there are no measurements.
• You can use chopped tomatoes to the recipe if you wish.
• You can add nicely beaten curd(mixed with sugar) on the puris before you add the chutneys to make it Dahi Sev Puri.

Technorati Tags: sevpuri recipe, how to make mumbai sev puri, sev puri chaat recipe, chaat recipes, indian chaats varieties, mumbai street food, sev poori recipe ,lehsun chutney recipe, chaats varieties, chat recipes

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Schezwan Vegetable Noodles | Indo Chinese Recipes

Noodles and Pasta varieties are always a favourite among kids and adults.When it comes to main course in Chinese I would definitely opt noodles over fried rice but I absolutely enjoy both but my taste buds slightly incline towards noodles any day. Schezwan flavour complements noodles very well and is my favourite too. Usually for Hakka noodles a side dish like Manchurian gravy is more preferred but for Schezwan noodles you do not need any side dish to accompany it with as the noodles are already flavoured with the schezwan sauce and tastes nice on its own.

One can prepare schezwan sauce before and keep it ready. Once you have all the preparation work done you can toss the noodles in no time. I always love to watch how they toss in such high flames in restaurants, it adds a nice smoky flavour to the dishes.Chinese dishes tastes best when it is served piping hot and slightly spicy, one can adjust the amount of sauce according to the personal preferences.

If you are interested check out other Indo-Chinese recipes in my blog.

• Chinese Veg Hakka Noodles
• Chinese Vegetable Fried rice
• Chilli Tofu /Chinese Style Tofu Fry
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice

  
  

Schezwan Vegetable Noodles Recipe:

Serves 2

Prep time:15 mins | Cooking time:10 mins | Total time: 25 mins

Cuisine: Indo-Chinese | Category: Noodles - Main Course

Ingredients:

1 pack(200 gms) Vegetarian Hakka Noodles

1/3 cup Schezwan Sauce

1 Onion, finely sliced

1" Ginger, julienne into thin strips

3-4 Garlic pods, finely chopped

1/4 tsp freshly ground Black pepper/White pepper

1 tsp dark Soya sauce

1 tsp white Vinegar

2 tbsp Olive oil

2 tbsp Sesame oil

Salt to taste

Vegetables needed:

1 cup finely shredded Cabbage, length wise

1 big Carrot, julienne into thin strips

1 Capsicum, julienne into thin strips

12-15 French beans, thinly sliced lenth wise

6-8 Spring onions, whites-sliced thin;greens-finely chopped

Method:

• Bring 7-8 cups of water to a boil in a pan and add salt and one tsp of sesame  oil to it and add hakka noodles and cook according to the instructions. The noodles should hold its shape and firm to bite, this process should take 8-10 mins. Keep an eye at the end so that the noodles will not become soggy.
• Drain the noodles in a colander and pour cold water over it and wash the starch completely from the cooked noodles, this helps in retaining non-sticky noodles.
• Heat olive oil and sesame oil in a big wok over a high flame and then add ginger strips and chopped garlic and saute it well.
• Add finely sliced onion, spring onion whites and shredded cabbage and fry in high flame.
• Add julienne carrots, beans and fry well until they are half cooked. Take care that it would not loose the crunch of vegetables, they should be firm to bite.
• Add capsicum strips to it and toss it again.
• Add schezwan sauce, pepper powder, soya sauce, vinegar and fry for a minute. Add salt and do remember that the sauces already have some salt so do not add more salt.
• Add cooked noodles and chopped spring onion greens and toss well until it is mixed properly and toss on high flame for 2-3 mins until the noodles are piping hot. Toss it continuously so that they would not stick to bottom.

Serve it hot with any manchurian gravy side dish or tomato sauce.

Notes:

• The entire process of sauteing would be done under 8-10 mins, so be quick while sautéing the vegetables and noodles and also take care not to loose the crunchiness of vegetables.
• You can use white pepper powder or black pepper powder and it is preferred to use freshly ground black pepper in the recipe.
• Be liberal in using oil as it helps the noodles not to turn sticky and in Chinese cooking it is always advisable to use more oil.
• I have used olive oil and sesame oil in the recipe as it gives a nice flavor to noodles.If you do not have olive oil in hand the best substitute for olive oil is sesame oil in Chinese cooking as sesame oil is primarily used in Chinese cooking as the oil itself has nutty flavor which enhances the taste of Chinese dishes.
• In Chinese cooking ajinamoto(tasting salt) is added for extra taste,I do not use it in my cooking and hence not mentioned in the recipe. If you are using it, add 1/2 tsp of ajinamoto while adding salt and sauces to the wok.

Technorati Tags: schezwan veg noodles, chinese schezwan noodles, szechuan vegetable noodles, chinese schezwan veg noodles, indo - chinese recipes, mumbai street food, chinese schezwan veg hakka noodles

 

 

 

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Spring Dosa Recipe | Vegetable Spring Roll Dosa

As mentioned in my earlier Schezwan Dosa post I am here posting another famous Dosa variant - Spring Roll Dosa from the streets of Mumbai. Spring Roll Dosa got its name as Dosa is filled with the same filling which we use for Chinese Spring rolls and is cut in a similar way as the Spring rolls are cut and served. I am though not a big fan of this Spring roll dosa and prefer the Schezwan dosa over this. 

As this is one of the more popular Fusion Dosa varieties, I wanted to document it in my blog so that it would be useful for those who love this Spring Dosa. I usually do not prefer to add noodles to the filling and hence I avoided it but if you like you can go ahead and add them - it is known as Chinese Chopsuey Dosa. If you love Indo-Chinese you would definitely love this Spring roll dosa, give this a try for your guests and I am sure they would be impressed with this.

Check out other Dosa fusion recipes in my blog.

• Chettinadu Cauliflower Masala Dosa
• Mysore Masala Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Masala Uthappam | Uthappam topped with spicy alu masala
• Pav Bhaji Dosa
• Kharada Eerulli Dosa/Spicy Onion Dosa 
• Schezwan Dosa
• Spring Dosa
• Mumbai style Mysore Masala

If you are interested in other dosa recipes,check out more varieties here.

Spring Dosa | Spring Roll Dosa Recipe:

Yields 6 dosas

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian + Chinese Fusion | Category: Breakfast/Snacks

Ingredients:

2-3 cups Dosa batter

Butter and Oil, to roast

for Vegetable filling:

1.5 cups of mixed julienned vegetables(carrot,capsicum,cabbage,french beans,spring onions)

1 small Onion,thinly sliced

4-5 Garlic pods, finely sliced

1" Ginger, thinly sliced
1 tsp Tomato sauce

3/4 tsp Soya sauce
3/4 tsp Red chili sauce or Green chili sauce
1 tsp Vinegar
1/4 tsp Black Pepper powder

Salt to taste

2 tsp Oil

Method:

to prepare Veg filling:

• Heat oil in a kadai/pan and add thinly sliced garlic,ginger and fry until they turn light golden brown in color.Add sliced onions(or spring onion whites) and fry until they turn translucent.
  

  
• Add julienned carrots, french beans and capsicum and fry on high heat for 1-2 mins.
• Now add julienned cabbage and spring onion greens and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.
  

  
• Add tomato sauce, chili sauce, soya sauce, vinegar, pepper powder and salt and mix well and switch it off.
  

  

to make Dosa:

• Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.
  

  
• Add 1 tsp butter and spread and keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.
• Place the prepared vegetable mixture in one corner as shown in the picture and roll it to the end.
  

   
• Remove it from the tawa and cut it diagonally using a pizza cutter or sharp edge of spatula or knife.

Serve it with Coconut chutney and Sambar. Check out other side dishes for Idli/dosa here.

Notes:

• You can basically use any dosa batter recipe to prepare this dosa but make sure you spread the dosa very thin.
• You can add boiled noodles at the end to the filling if you like.
• I did not have Spring onions at that moment so I avoided it. But add it for extra taste.

Technorati Tags: spring roll dosa recipe, how to make spring roll dosa, chinese chopsuey dosa, mumbai dosa varieties, dosa recipes, street style dosa recipe, spring dosa, dosa with spring vegetables, fusion dosa recipes, indo chinese recipes 

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