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Spring Dosa

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Adjust Servings:
4 cups dosa batter
3 tsp schezwan sauce
3 tsp butter
2 tsp oil
3 spring onion stems - finely chopped
2 garlic cloves - chopped
1 medium capsicum - julienned
1 carrot - shredded
1/2 cup cabbage - shredded thinly
1 tsp soy sauce
1 tbsp schezwan sauce
1 tsp vinegar
1 packet noodles or rice noodles – boiled

Nutritional information

52 g
8 g
41 g
418 mg
108 mg

Spring Dosa

  • Veg
  • 20 mins
  • Serves 4
  • Easy


  • Dosa

  • Filling


Fusion food is all the rage nowadays. One of the more interesting aspects of globalism is that there seems to be a worldwide focus on reinventing traditional dishes and adding a modern twist to conventional recipes. We have come a long way in accepting different versions of our familiar comfort food. So while we are all familiar with masala and sada dosas, how about adding a Chinese twist to it and making spring Schezwan dosas? These dosas are spicy, crisp, and jam-packed with Chinese flavors. While a masala dosa has a filling made from potatoes, spring dosas use a filling made from vegetables and noodles. It is an extremely popular street food in Mumbai.

Health Benefits

Spring dosas have a lot of amazing health benefits:

  • They have a high calorie count which provides the body with lots of energy.
  • They make use of a lot of vegetables like cabbage, capsicum, and carrots, which cannot be said for regular dosas!
  • They are gluten-free and can be consumed by people having gluten intolerance.
  • Dosas are a source of iron and several necessary minerals.
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How to make Spring Dosa

Make the Schezwan Noodle Filling

  • Heat oil in a wok or kadai.
  • Add the garlic and sauté until they turn brown.
    • Add the chopped spring onions and continue sautéing for 1 minute.
  • Add the vegetables like capsicum, carrots, and cabbage and sauté until they start shrinking a little.
    • Note: Don’t overcook the vegetables and make sure they have a bite to them.
  • Add the schezwan sauce, soy sauce, vinegar, and salt then mix well.
    • Note: Be careful with the salt as soy sauce itself is quite salty as well.
  • Add the previously cooked noodles and stir in the sauce.
  • Once the noodle is prepared, set it aside.


  • Take a ladle full of dosa batter and spread it in a circular motion on a pan.
    • Note: Make sure to spread the batter thin.
  • Add a dollop of butter and 1 teaspoon of schezwan sauce on top of the spread batter.
  • Mix them and spread on the dosa batter in a circular
  • Once you see the batter turning crisp and golden brown, put 2 tbsp of the Schezwan noodles on one side of the dosa.
  • Roll the dosa along with the noodles.
  • Take the dosa off the flame, cut it into halves and serve it hot.

Naitik Tiwari

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