Dosa Spring Rolls Recipe| Easy And Healthy Evening Snacks
Dosa spring roll is a fusion of South Indian dosa and Chinese spring roll, which is tasty and healthy too. You can eat flour-based wrapped spring rolls; it is good that you can prepare them in Indian style, which I like very much. Crunchy dosa and Chinese spring stuffing give it a different flavor.
Do you know that you can make perfect ikdam at home like this? The ikdam tastes street style. Now I am going to share my dosa spring roll recipe, which I personally like very much and which is very easy and can be made at home with some tips and tricks. This is one such dish that you would want to make again and again.
What Are Dosa Spring Rolls?
Dosa spring roll is the fusion of South Indian dosa and Indo-Chinese spring roll. This is a different way of making dosa; no matter what you have or even if it's bad, when you leave the batter, you can make this recipe. Just add some veggies like carrots, cabbage, capsicum, and onion and some spices and sauces. Your dosa spring roll is ready to serve.
I have tried many types of dosa, like plain dosa, Mysore masala dosa, and vegetable dosa, but spring onion dosa is one of the best in my food court.
Ingredients for Dosa Spring Rolls
For the dosa you have:
- Homemade dosa batter or
- Store-bought dosa batter, which is available in the market.
For the stuffing:
- 1 cup finely chopped cabbage
- 1 cup finely chopped carrots
- 1/2 cup capsicum (finely chopped and colored)
- 1 cup sliced onion
- 2 tbsp chopped spring green onion
- 1 tbsp oil
- 1 tsp soy sauce
- 1 tbsp tomato ketchup
- 1-2 tbsp Schezwan chutney
- 1/4 tsp black pepper
- Salt to taste
Optional but recommended:
- Panner strips
- Boiled noodle
- Sweet corn
- Chili flakes
- For the cheesy dosa, add mozzarella cheese.
Step-by-Step Instructions: How to Make Dosa Spring Rolls
Step 1: Prepare the Indo-Chinese Stuffing:
- Heat a pan or wok over medium-high heat, and add oil.
- Add mushy onion and sauté for 1 minute.
- Then add cabbage, carrots, and capsicum.
- Stir for 2-3 minutes until the vegetables are slightly soft but still crispy.
- Add the soya sauce, Schezwan chutney, and tomato ketchup.
- Season with black pepper and salt.
- Mix everything, cook for 1 minute, and keep it aside to cool.
Step 2: Make Thin & Crispy Dosas:
- Heat a pan over medium-low heat.
- Grease the oil into the pan.
- Then spread the dosa batter onto a thin dosa.
- Cook until the edges are crispy. Be careful not to overcook the dosa. This will prevent it from cracking when filled.
- And then remove it from the pan.
Step 3: Assemble the Dosa Spring Roll:
- Place the dosa on a clean plate.
- Then add 2-3 tbsp of stuffing on one of its edges and roll it tightly like a spring roll sheet.
- Once the dosa is rolled, seal its edges by brushing some water or with dosa batter.
- Once rolled, cut it into 2-3 parts.
Step 4: Make It Extra Crispy (Optional):
There are three amazing ways to make dosa spring rolls extra crispy.
1. Shallow Fry:
Put 1-2 tbsp oil in a pan and shallow fry the dosa until it becomes crispy and golden.
2. Air Fry:
It's the easiest way; just brush the oil into a roll and air fry it at 180°C for 10 minutes.
3. Bake:
Just preheat the oven to 200°C and bake the dosa for 10-12 minutes until it becomes crispy.
Serving Suggestions:
You can pair dosa and spring rolls with just about any dish. This is the best combination.
- Schezwan chutney
- Mayonnaise
- Tomato ketchup
These dishes are perfect for kids' lunches, office lunches, or, more simply, get-togethers.
Tips & Tricks for Perfect Dosa Spring Rolls (Must-Add for Ranking)
1. Use a Non-Stick or Cast Iron Tawa:
A good tawa ensures that your dosa is thin and does not crack, so always use a nonstick or iron tawa.
2. Don’t Overcook the Dosa:
If the dosa becomes too crispy, it will break while rolling; that's why you don't overcook the dosa.
3. Spread the Filling in a Straight Line:
It helps the roll stay tight and uniform, so spread the filling in a straight line.
4. Cool the Stuffing Before Rolling:
Cool the stuffing before rolling, because the hot stuffing will make the dosa soggy.
5. Make Dosas Slightly Thicker for Rolling:
Make the dosa not so thick and not so thin; medium thickness makes the dosa flexible.
6. Seal the Edges with Dosa Batter:
Sealing the edges with dosa batter is the best alternate to water; it works best to keep the roll intact.
7.Add Cheese for Kids:
Chess dosa spring roll is the big hit of the kid's lunchbox.
8. Add Noodles for Street Style:
Adding veg noodles and dosa is the best unbeatable fusion of street-style flavor.
Variations You Can Try:
Schezwan Dosa Spring Rolls: add extra Schezwan chutney for a spicy kick.
Paneer Dosa Spring Rolls: add the paneer strips along with the vegetables; it gives a healthy touch and a protein-rich meal.
Cheese Burst Dosa Spring Roll: Add extra mozzarella cheese or cheddar cheese for the cheese burst dosa spring roll.
Healthy Veg Dosa Rolls: For healthy veg dosa rolls, add a little bit of oil with steamed veggies.
Nutrition (Approx. per Serving)
- Calories: 180–220
- Carbs: 25 g
- Protein: 4 g
- Fat: 7–10 g
- Fiber: 3 g
A good snack option compared to deep-fried spring rolls.
FAQs
1. Can I make dosa spring rolls using leftover batter?
Yes, you can use the leftover batter for the dosa spring roll. I also prepare the dosa with leftover batter.
2. Why does my dosa break while rolling?
It may be too crispy or overcooked; the best way to avoid breaking is to cook until the dosa becomes flexible.
3. Can I add noodles like street-style dosa?
Yes, boiled noodles make it an Indo-Chinese street-style roll.
4. Can I make this recipe gluten-free?
Yes, dosa is naturally gluten-free.
5. Can I store dosa spring rolls?
Yes, but I suggest the stuffing is ideal for storage; any time you want to eat, just make a dosa, add stuffing, and your dosa spring roll is ready.
Final Thoughts
You can definitely make this Indo-Chinese fusion recipe at home and make your family happy and have fun evening snacks. And please do share my review in the comments.
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