Spring Roll Dosa

The late 1980s / early 1990s were the formative years for both of us and of course had a huge influence on our palate and food likes / dislikes. It was the time when the fast food craze was yet to spread in Delhi and there were no McDs and Pizza Huts of the world in town. Besides Nirula’s with its trademark Pizzas, for a majority of population, eating out meant going to Sagar, the South Indian haven and Berco’s, the still-famous Chinese restaurant chain. In fact, South Indian and Chinese cuisines have been really close to our heart given how much our families love them. Over the years, both of us have also become very fond of Italian and Mexican cuisines, but our families still swear by their dosa, idli, noodles and chilly chicken!

So this one is for our family’s love for the two most dominant cuisines (beyond North-Indian) across Delhi – South Indian and Chinese. 

We decided to pay homage by fusing the cuisines and creating a very interesting breakfast / evening snack. We used the crispy dosa (rice flour pancakes) as a shell and the filling of spring rolls to provide that burst of flavour. Yenjoi !

Ingredients (makes 5 -6 spring roll dosas)

½ kg dosa batter (found in local grocery stores or as read-to-cook packets)
Chinese schezwan / sweet chilli sauce - 3 tsp

For filling
½ cabbage, finely chopped
2 medium onions, finely sliced
1 carrot, finely sliced
1 capsicum, finely sliced
½ tsp chilli garlic paste
½ tsp rice wine vinegar
White pepper


For filling:

1. In a wok, heat oil and add the onions to it. Sauté it till golden brown. Add capsicum and keep stirring.

2. Add cabbage and carrot and salt. Cover and cook all vegetables on low heat.

3. Add chili garlic paste, pepper and vinegar as per taste

For Dosa

1. On a dosa pan, heat it and then spread batter to make thin dosa. Pour drops of oil (very little)

2. Cook dosa on both sides without making it very crisp (as we have to roll it later )

3. Put schezwan sauce on the base..

4. Add filling prepared in the centre and then roll dosa and use tooth pick to hold the roll.

5. Serve hot with sweet chilli sauce or just like that.

This makes a very healthy and full of taste weekend breakfast!



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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