Saturday, March 16, 2013

Bombay Spring Dosa

This Indo-Chinese version of dosas is sold on the streets of Mumbai. Instead of the authentic potato filling, this dosa has a filling of stir fried veggies and sometimes Hakka noodles. In addition to the stir fried veggies, this dosa also has red and spicy szechuan sauce. Below is the recipe for spring dosa (without the noodles).

2 Cups Dosa Batter,
2 Tablespoon Melted Butter or Oil, Per Your Preference,

1 Tablespoon Oil,
Salt To Taste
1/2 Cup Cabbage, Thinly Sliced,
1 Bell Pepper, Thinly Sliced,
1 Sweet Bell Pepper (Any Color),
1 Carrot, Thinly Sliced or Grated using the Largest Setting of the Grater,
1 Small Onion, Thinly Sliced,
2 Tablespoon Soy Sauce,
1 Tablespoon Vinegar,
1 Teaspoon Freshly Crushed Black Pepper,

1/2 Cup Szechuan Sauce, or as desired
1/4 Cup Beet(Raw), Thinly Sliced

Heat oil in a pan. When hot, add the onion, Bell Pepper and Carrots. Cook on high flame for 2 minutes stirring constantly. Now add the cabbage. Cook for one more minute stiffing constantly. Add the soy sauce, vinegar and black pepper. Stir again and cook until the veggies just start to turn soft. The vegetables shouldn't be soft and mushy. They should be able to withhold their shape. Remove from the pan to stop additional cooking and add to a mixing bowl. Add 1 tablespoon of the Szechuan sauce to the mix and stir well. (addition of the sauce to the veggies is optional.)

Heat a cast iron griddle on the stove. When hot, sprinkle some water on the skillet and wipe right away with a clean cloth. (Note: The water should sizzle immedietly when sprinkled on the skillet.) Take a ladle-full of the batter. Drop it in the center of the hot skillet and immedietly spread it outwards in circular motion. Do not go over the same area twice. The repeat motion will fill out the natural "tiny holes" you get on the dosa.

Spread a teaspoon of butter on the outside edge of the dosa. This will make your dosa crispy. Spread some butter on top of the dosa too. Turn the heat to medium.

Spread about 1 teaspoon the Szechuan sauce on the dosa. Now is the time for the stuffing. I am not giving the exact amount to be added to the dosa, because everyone's preferences might be different. Spread the grated beet on one half of the dosa (amount per your liking). Now spread the vegetable stuffing on the same half. Cook for 30 seconds, or until the underside of the dosa turns golden brown, or until the side area of the dosa stars peeling off of the pan. With a flat spatula, gently peel off the the non-stuffing side of the dosa from the griddle. Fold it over the stuffing. Now gently slide the spatula under the stuffing potion of the dosa and take it off of the griddle.

To make another dosa, sprinkle some water on the griddle again. (Again, it should sizzle). Wipe it off with a clean cloth in circular motion, and follow the above steps for making dosa.

Note: If you want to add noodles to the stuffing, break 1/2 cups of Hakka noddles in 1 inch pieces. Cook per the package instructions. Add to the vegetables about 1 minute before taking it off of the stove. Mix well and follow the above introductions to make dosas.

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