Dosa rolls are simply to have some variation from the regular dosa. Actually I’ve started it of when my kid wants to have dosa for lunch box. Instead of keeping the chutney/podi seperately I used to apply on top of the dosas to keep them moist & soft, it’s easier for them to have a bite. Then it becomes a routine thing in our house. So even if I prepare onion uthappam it becomes customary to sprinkle idli podi/ coconut podi / curry leaves podi to have an extra punch. Podi preparations are all coming soon🙂. Even if I prepare coriander leaves thogayal then I keep some as the dosa spread…..along with ghee/ sesame oil pour on top……it’s heavenly. Unlike stuffing it won’t get soggy so it’s easier for the kids to have it. With spicy tomato pickle or garlic podi , you can have a spicy version of this dosa roll. Try it out and send me your comments and also tag me on Instagram @Abysenthil27. Don’t ever forget to click the like button. Here comes my dosa roll with green coriander chutney and tomato pickle.
Idli batter can be used to prepare dosa which is my previous post. Or else soak 2 cups of idli rice and 1/2 cup of whole white urad dal with 1/2 teaspoon of fenugreek/ methi seeds for almost 3 to 4 hours. Then grind it well with salt and allow it to ferment overnight or 7 to 8 hours. The chutneys shouldn’t be flowy or watery instead it should be semi solid with thick consistency.
Heat thick bottomed tawa or griddle in medium flame and pour batter and spread circularly to make dosa. Close it with a lid for 2 to 3 minutes. No need to flip. Check whether it’s boiled and take out from the tawa.
Now it’s time to spread the chutney and apply some oil/ ghee. Roll it up and serve.
If you’re using podi(dry chutney), then after spreading the batter into a circle sprinkle the dry podi on top and pour a table spoon of oil , press gently so that the powder gets settled and then flip it to the other side. Enjoy dosa roll with different chutneys.