Thursday, 26 May 2016

SCHEZWAN SPRING ROLL DOSA




SCHEZWAN SPRING ROLL DOSA

INGREDIENTS

Dosa batter
1 kg
Schezwan chutney
As req. approx. 8 – 10 tbsp
Oil
As req.
FILLING / STUFFING

Spring onions bulbs thinly sliced
4 nos
Spring onion greens shredded
4 nos
Capsicum sliced
1 no large
Cabbage shredded
5 cups
Carrots cut in juliennes
1 no large
French beans cut in juliennes
25 – 30 nos
Salt
T.T.
Pepper pdr
T.T.
Garlic minced
3 – 4 cloves large
Oil
2 tbsp

METHOD:

1.       Heat a griddle or a pan.

2.       Drizzle over with a little oil.


3.       Pour a ladleful of the batter onto the pan and spread it around into a circle as thin as possible.

4.       Cover the griddle and allow to cook on a slow flame.


5.       When the top of the batter dries up, spread over it the schezwan chutney in a thin layer.

6.       Make sure the dosa is cooked from underneath and golden brown.



7.       Put the filling in one corner of the circle and roll it to encapsulate the filling inside. You can also spread the veggies all over the dosa.

8.       Remove and serve hot with Sambar and Coconut chutney.

STUFFING / FILLING

9.       Heat oil in a large kadhai or wok, add in the garlic.

10.   When it sizzles and starts to change colour add in the sliced onions.

11.   Stir them around a bit and add in all the remaining vegetables.

12.   Stir fry them on high heat till they are around half cooked.

13.   Season with salt and pepper. Reserve till further use.



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