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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