Tasty Spring Roll Dosa Recipe For Breakfast

Producer: Mehak Pal Editor: Nisha Dubey

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Prepare the Dosa batter by soaking rice and urad dal for 4-6 hours and grinding it with water. Let it ferment for 8 hours or overnight.

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Make the Spring Roll filling by heating oil in a pan, and sautéing onions until they turn translucent.

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Add cabbage, carrots, and bell pepper to the pan. Stir-fry it for 3-4 minutes on high flame.

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Season the filling with soy sauce, chili sauce, vinegar, salt, and pepper. Mix well and cook for another 2 minutes.

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Heat a non-stick dosa tawa. Pour a ladle of batter and spread it in a thin circle to make a dosa. Drizzle a little oil around the edges.

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When the dosa is half-cooked, place a portion of the spring roll filling on one side of the dosa. Spread it evenly.

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Gently roll the dosa to form a tight spring roll shape. Cook until golden brown and serve hot with coconut chutney or Schezwan sauce.

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