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).

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

Stuffing
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

Method:
Stuffing:
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.)

Dosa:
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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Avocado Roti Or Paratha

We almost always have Avocado at my house. All of us love them. My husband and daughter like the guacamole I make at home. I serve it as a side to my daughter to encourage her to eat more roti/paratha. She just dips her roti in the guacamole. I know it sounds a little weird  but my two years old will eat roti/paratha if I give her guacamole on side.

Last week, I saw that I had a bowl full of guacamole in the fridge, and there were 3 more ripe avocados on my kitchen counter. I needed to use them soon. So, I came up with the idea of adding the avocados in the dough while making roti for my daughter. I knew it would make the roti green (one more perk for my toddler to eat her roti:)), but I was amazed at how fluffy and soft the roti was. Also, it didn't have a strong avocado taste. It tasted like the regular roti.
I also didn't have to add any oil to flour while kneading the dough. The fat from the avocado was good enough to make the rotis soft and fluffy. Even my husband really liked them. Here is the recipe

Ingredients: (makes about 5-6 Rotis)
1 Cup Whole Wheat Flour
1 Medium Avocado, Pitted and Mashed,
A pinch of Salt, (Optional if making roti)
Water as needed
2-3 drops oil
Ghee as needed (optional)

Method:
Dough: Combine the flour, avocado and salt (if using) in a deep bowl. Mix well. Add a little water at a time to form soft dough. Knead to make the dough smooth. Apply the oil to your palms and knead one last time. Cover with a plastic wrap or with an inverted bowl and let it sit for 10 minutes.

Roti:
Heat a griddle on the stove. While it is heating up, divide the dough into 5-6 equal parts and roll each portion between your palms to make balls. Lightly press the ball between your palms to flatten it. Using a rolling pin, roll into a  thin 6 inch circle.

Place the roti on the tava and turn the flame to low. Cook for 10-15 seconds, or until the underside starts to turn golden brown. Flip the roti, change the flame to high. Cook again for 10-15 minutes or until the underside turns golden brown. Take off the tava from the heat and place the roti  (top side down) directly over the flame. It will fluff up into a ball. Take off the stove and apply ghee (optional) and repeat the same process for the rest of the rotis. Serve hot with any subzi, or pickles.

Paratha: If you are making parathas, make the dough a little firm. It doesn't need to be as soft as roti. Follow the same steps for making dough and rolling into 6 inch circles. The parathas are generally a little thicker than rotis, so roll into a thick disc.

Heat a griddle on the stove. Place the paratha. Turn the flame to medium high. Cook for 10-15 seconds, then flip. Apply some ghee on the cooked side and lightly press with spatula. Let the other side cook for 10-15 seconds and flip again. Apply some ghee and cook for 10 more seconds  Flip one more time. Cook for 10 seconds and take off the heat. Serve hot with raita or pickle.


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