If there is something that people love it is the evening snack close to a meal at a Dhaba (street vendor’s stall). No reservations or reaching early, good and hot delicious spicy fare, good environment of the airy outdoors, delectable fare that is dished out hot and aroma-giving at a moment’s notice. Never mind the huge rush at times, the delightful tingling tangy taste of the snack to be enjoyed at leisure and at one’s pace compensates everything. Plus the cheap prices compared to that in restaurants, the generous helpings of extras from the magnanimous hand of the vendor and savoring every morsel of the tasty dish to gratification.
Pav Bhaji, Vada Paav, Bhel Puri, Chaat, Paani Poori, Noodles, Idli Wada sambhar and a string of new varieties every other month, the list keeps getting longer. Most stalls provide two or three of these as a limited fare to be able to serve fast and include as many as they can before they shut down. This also allows the customers to get a mix of what they want from different stalls at one go.
Street surveys indicate a new and fast growing popular snack that is a mix of the South Indian Dosa and the filling being the Chinese Noodles instead of the usual masala aloo. Children and youngsters have taken to it in a big way, so big that they have encouraged people from different age brackets as well. One for its novelty, two for the spicy and bud-tingling noodles taste that leaves a lingering taste in the senses.
For those who would like to attempt at home and thrill the other family members who generally can’t make it there, here is the recipe that guarantees the stuff could turn out to be as tasty as the fare available at the street vendor’s.
Noodle Stuffed Dosa Recipe
What you will need (ingredients)
- Dosa batter – 2-3 cup
- Noodles – 1 cup (boiled)
- Cabbage – 1 cup (finely chopped)
- Green coriander – 2-3 tbsp (finely chopped)
- Oil – 2-3 tbsp
- Paneer – ½ cup (cut into small chunks)
- Capsicum – ¼ cup (finely chopped)
- Green peas – ¼ cup
- Green chilly – 1-2 (finely chopped)
- Ginger – ½ inch piece (grated)
- Lemon juice – 1 tsp
- Black pepper powder – ¼ tsp
- Salt – ¾ tsp (as per taste)
Preparing the Stuffing for Chinese Springs Dosa
- Take 1 tbsp oil in a pan and heat on medium flame.
- As the oil is getting heated add the ginger, green, chilly and then sauté for a while
- Add the green peas. Saute further for a minute.
- Add the capsicum and cabbage and sauté for a further 1 or 2 minutes
- Cook the vegetables till they get tender but remain crunchy.
- Add the paneer, noodles, black pepper, soya sauce, lemon juice and green coriander. Mix all these ingredients nicely.
- The stuffing is ready. Keep aside for later.
Making the Noodle Stuffed Dosa
- Get the right consistency for the dosa batter so that it can be poured out easily and evenly.
- Place a non-stick tawa on a flame and pre-heat a little. Spread some oil on the tawa so that it is a very thin layer on it. After a minute or two clean the tawa with a napkin paper. There should be very little oil on the tawa.
- Pour 1-2 tsp batter on the tawa and spread thinly in round shape.
- Spread oil all around the dosa. Roast till it gets golden brown from b elow.
- On this put a layer of 1-2 tsp of stuffing.
- When the dosa turns brown beneath roll it the professional way and place directly on a plate to serve
- Likewise do for the entire lot of batter
Remember – After a dosa is prepared and before pouring out batter for a fresh dosa wipe the tawa clean with a wet muslin cloth. This keeps the oil in the tawa at roughly the same level each time before starting to make a fresh dosa.
Serve hot with some chutney – peanut, coriander or coconut. Have the sambhar additionally.
Suggestions for other stuffed dosas:
- The noodles stuffing could easily be substituted for other vegetable stuffings like French Beans, Cabbage etc.