When I posted the Farali Dosa few days ago, I spoke about the option of a French fries dosa. Surprisingly many of my blogging friends expressed an interest in it. I am yet to come to terms with that travesty but I thought it would be a good idea to include at least one dosa from the street food scene of Mumbai. Most of the options I found were cheese dosa and schezwan dosa but I had other nicer options for those alphabets and so I discarded them. Then I came across this Jini dosa which sounded a lot more interesting than the Javversi (Sago) dosai I had otherwise planned.
To be honest, I haven’t tasted this dosa in the streets of Mumbai despite living there for over 25 years. It could be because I thought it a waste to eat dosa out when it was so easily available at home and when the alternative was an array of chaats. Jini dosa is a kind of masala dosa which doesn’t use too much of potatoes. It is a combination of veggies like cabbage, capsicum, carrots with schezwan sauce and tomato ketchup and topped with loads of cheese. The veggies are semi cooked on top of the dosa itself and retain a slight crunch.
Makes 4-5 dosas
WHAT WE NEED
2 cups of dosa batter
3/4 cup chopped vegetables
2 tbsp Schezwan sauce
2-3 tbsp Tomato ketchup
1-2 tbsp Chilly sauce (optional)
2 tbsp Butter
WHAT TO DO
- Mix all the vegetables in a bowl
- Heat a tava and spread a little oil on it
- Pour a ladle full of batter and spread it in a circular shape
- Keep the gas on simmer for the dosa to cook slowly
- Once the top part of the dosa is slightly cooked, add 2 tbsp of vegetables, 1 tsp of schezwan, 2 tsp of tomato ketchup and 1/2 tsp of chilly sauce
- Mix well and spread it on the dosa with a spatula or potato masher
- Cover and let cook for 2-3 minutes
- Top it with grated cheese
- Cut the dosa into 4-5 parts with a pizza cutter or knife
- Roll each part into a roll
- Serve warm with ketchup or chutney
- I used cabbage, carrot, capsicum, green peas and sweet corn. You can use any or all of these or potatoes, tomatoes,spring onions,etc.