If I am given a choice to choose one food on my death bed – without a blink, I would say dosa. I kid not. Although I love soft fluffy idlis, it is dosa that is my absolute favorite. I am always willing to eat dosa any time of the day and in fact for every meal too 😀 This blog is no stranger to the many dosa recipes I have posted, including some very healthy variations. Do check out the Dosa Varieties here, if you love dosa as much as me 🙂
Dosa is a staple breakfast recipe in South India and has been so popular all over North India too. The recipe for a regular dosa (saada dosa) is very simple and much like the idli recipe, however there are some measurement differences. Just like the idli recipe, every household has their own variation and I follow the recipe that has been in our family for ages! I will post a detailed recipe on dosa soon but for quick check, my notes below has my basic recipe that I use.
Today’s recipe is a very simple “use left-overs” recipe that is popular in any dosa joint. Pav Bhaji dosa is a dosa spread with yummilious pav bhaji inside and wrapped together. When I make Pav Bhaji, I always make a little extra – I love it so much that I cant resist. The next day, all I have to do is heat it up, spread it on hot fresh dosas for a great meal. Just amazing as it is, tastes out of the world with coconut chutney. For a finger licking version, a layer of cheese on top would be great too! 🙂
To make Pav Bhaji Dosa
What I used –
- Dosa Batter, 2 cups
- Pav Bhaji, 1 cup
- Finely Chopped Onion, 1/3 cup
- Oil, 1-2 tsp (to spread on dosa)
- Cheese, as needed (optional, I didn’t use any)
- Lemon Wedge, optional
How I made –
1. Heat a flat pan/dosa tawa and set it on medium flame. Take a big ladle full of dosa batter and pour it on the hot pan. Quickly spread the dosa batter into a thin circle. Sprinkle few drops of oil all around. Take 2-3 tbsp of Pav Bhaji and place it at the center.
2. Spread Pav Bhaji all over the dosa and let it cook until the bottom is golden brown. Sprinkle some finely chopped onions all over the Pav Bhaji spread on the dosa. If adding, sprinkle grated cheese on top. Once the dosa is golden brown on the bottom, gently remove it from the pan by loosening the sides. Fold each end towards the center. Remove from heat. Repeat the same with rest of the batter.
3. Serve hot with coconut chutney!
- My dosa batter recipe is 2 cups of dosa rice, 2 cups of idli rice for 3/4 cup of urad dal along with 1 tsp of fenugreek seeds. Soak everything together for 6 hrs or more. Grind smooth in a wet grinder or mixer grinder. Add in salt, mix it with your hands (important for fermentation) and leave it to ferment for 6-8 hrs or overnight. Mix water as required and use it. Keeps well for over two weeks in an air tight container in fridge.
- Lemon juice can be sprinkled on the pav bhaji – optional.
- Cheese and onion is also optional.
- Can be served as it is, hot. Dosas remain crisp when hot.