Do you love noodles so much but don’t want to pile on, from all the white flour used?! Do not want to get the instant noodles but would love a bowl?! Do not want to go through the trouble of making noodles from the scratch?! Above all, are you bored of the usual dosa?! These dosa noodles are for YOU 🙂
On those days I am dead tired, dosas it would be for our dinner. Last week it so happened that I was shell bored having dosas again for the dinner – three nights in a row. Though having a dabba full of dosa batter is quite handy, it can turn monotonous day after day. That is when I had a brain wave and decided I would make dosa noodles – just like the chapati noodles. Dosas are made as usual. After the dosas are cooled down, I cut them into longish strips and they kind of looked like the noodles. I used carrots, capsicum and beans along with spring onion to prepare this dish and within minutes, I had my bowl of dosa noodles. I am sure kids would love it and you can sneak in vegetables as well. Scrambled eggs can be added too, as an alteration. If you are chicken lover, thin strips of chicken can be sautéed to be added to this dish. Much healthier than the store bought noodles and much tastier than the usual dosa.
To prepare Dosa Noodles
Serves – 2
Time to prepare – 20 mins
What I used –
- Dosa, 5
- Carrot, 1 large
- Capsicum, 1 large
- Beans, a few
- Spring Onion, a few springs
- Black or White Pepper Powder, 1 tsp
- Sugar, less than half tsp
- Salt, as required
- Garlic Finely Chopped, 1.5 tsp
- Ginger Finely Chopped, 1 tsp
- Onion, 1 small
- Oil, 1 tbsp
How I made –
- Start off by preparing dosas. Each dosa must be thinly laid out and once the bottom looks cooked enough, flip over and cook on the other side too. This helps in cutting the dosa into strips. Make sure the dosa doesn’t turn very crispy. It should be soft and thin. Prepare 5 such dosas and set aside to cool.
- In a pan, heat oil. Add finely chopped garlic and ginger. Sauté for a min.
- Add finely chopped onion. Fry until translucent.
- Cut the vegetables into juliennes. Add the vegetables and stir fry for 4-5mins.
- Add requited salt, sugar and pepper powder. Fry for a minute.
- Meanwhile, cut the dosas into longish strips. You can roll the dosas into a spiral and make equal sized cuts. On unrolling and wriggling out the dosa pieces, thin strips of dosas resembling noodles would be ready.
- Add the dosa strips to the vegetables and mix well. Add finely chopped spring onion and stir fry for a minute.
- Serve hot after topping the dosa noodles with spring onion as it is or with tomato sauce.
- The dosas have to be soft and thin – not crispy. This helps in cutting the strips easily.
- Use a sharp knife to cut the dosa or else, it can be a bit difficult.
- Any vegetable of choice can be added – potato, green peas, sweet corn, cabbage or cauliflower etc.
- The vegetables should retain the crispness and should not be overcooked.
- I used black pepper powder. One can use white pepper powder as well.
- Sugar is optional but it enhances the taste.
- To retain the whitish color, I have not added soya sauce.