RSS Feed

Category Archives: cabbage

Dosa Spring Roll

Posted on
Dosa Spring Roll

Dosa Spring Roll

A few weeks ago, I was browsing for recipes that use Dosa batter and found Dosa Spring Rolls. I am a bit of a skeptic when it comes to giving food a Chinese makeover. For too many “items” including Chaat have gotten a Chinese makeover with disastrous results (according to me). I prefer mixing wheat or oat flour into leftover dosa batter and making dosas, or making appams with chopped vegetables and seasoning. The spring rolls looked easy enough to make and I am not one of those people who will talk without trying out something at least once. I had to try it. The fact that it made it to the blog means it got a thumbs up, for variety and ease of preparation.

I saw this on Nag’s blog and from what I see a lot of people have made and liked it. So if you are looking for a way to glam up your dosa, add vegetables and sneak them into the diets of unsuspecting or fussy eaters in your family, or just a nice light dinner option, make this.

Dosa Spring Roll

Ingredients (Serves 4)

Dosa Batter                             2 cups

Oil                                            2 teaspoons

Cabbage                                  ½ Cup, shredded fine

Green Capsicum                     ½ cup, cut into juliennes

Carrot                                      1, chopped fine

Onion                                       1 medium, sliced finely

Salt and Pepper to taste

Ginger Garlic paste                  ½ teaspoon (optional)

On a hot pan, add ½ teaspoon of oil and add the ginger garlic paste (if using) and sauté for a minute.

Add the rest of the vegetables and sauté on medium heat till the cabbage is just wilting. The vegetables should be crisp and retain their colour. Remove from the heat.

On a dosa pan, add one ladle of batter and spread as thin as possible to make a 6 inch dosa. Drizzle oil and fry till golden brown.

In the centre add 2 tablespoons of sautéed vegetables and roll like a spring roll. Remove onto a plate, cut using a sharp knife into 2-3 pieces.

Repeat with the rest of the ingredients. Serve hot with sauce or chutney

Beat the Heat Series ~ Rice Paper Rolls

Posted on

A few years ago, one of my favourite blogger’s Nupur posted these lovely summer rolls and I was smitten. I hunted high and low inHyderabad for thai rice paper and found them finally. I zealously stock them and guard them. I love making these rolls not just because they look pretty, but are versatile. They are great with fresh vegetable crudités packed into them with sauces, cooked filling such as mushroom, spinach or peppers or even to use as potsticker skins. Either way you choose to use them, they will be a delight. They are also a great addition to a summer party menu. They make for a kid friendly snack what with all the alluring colours. Check out nupur’s post for detailed step by step instructions on how to roll them. you can add as many or as less fillings as you like…add taste and texture layers for variety.

Summer Rolls (makes 12)

Rice paper rolls (12)

Cucumber – ½ a medium one, peeled and sliced into slim sticks

Purple cabbage / lettuce – sliced fine

Red and yellow capsicum/ pepper – ¼ of each, sliced into sticks

Basil leaves or any other fresh herb like cilantro, mint, etc– ¼ cup

Carrot – ½ a medium one, peeled and sliced into slim sticks

For the dipping sauce

Peanut butter – 1 tablespoon

Hot chilli sauce – 1 tablespoon

Honey or sugar – ½ teaspoon

Hot water – 1 tablespoon

Whisk all of the above together to get a light dipping sauce. Serve with the rolls


In a deep plate, add 1 cup warm water. The rice paper rolls will be soaked in this, so ensure it is wide and deep enough.

  1. Chop all the vegetables into matchstick shape and keep ready.
  2. Dip the rice paper roll into the warm water and leave it for 10-15 seconds. With a light hand, lift up and lay it flat on a clean tea towel.
  3. Add the vegetables in a layer in the middle of the rice paper. Add the greens and fold over a part of the bottom to cover the vegetables. Take the right and left parts of the roll and fold over to look like an envelope or a pouch. Roll the rest of the rice paper to look like a spring roll and the vegetables are sealed in.
  4. Continue till all the rice papers are used up. Serve cold with a dipping sauce
%d bloggers like this: