This recipe describes the process of making dosa rolls, which includes preparing the dosa batter, as well as several fillings: potato mash, fried vegetables, and mint-coconut chutney.
To prepare the batter, you will need 3 cups of parboiled rice, 1 cup of white rice, 2 cups of urad white lentils, and ½ teaspoon of fenugreek seeds, along with 4 teaspoons of salt. The parboiled and white rice should be soaked separately in water for 5 hours or overnight. Similarly, the urad lentils and fenugreek seeds need to be soaked in water for 5 hours or overnight.
First, grind the urad lentils in a food processor, adding enough water to achieve a thick consistency, then transfer them to a large bowl. Next, grind the rice, also adding water until it reaches a thick consistency, but it is important not to grind it too finely—the texture should resemble semolina. Mix the ground rice with the ground lentils and add the salt.
Cover the batter and let it rise in a warm place until it doubles in volume, preferably overnight. After rising, mix the batter thoroughly and continue kneading until there is a slight reduction in volume.
To make the dosas, heat a tawa or non-stick pan over medium-high heat. Lightly grease the pan with oil and wipe off the excess with a paper towel. Pour a ladle of batter into the center of the tawa and spread it in circular motions from the center outwards. Pour about 1 teaspoon of oil or vegan ghee over the dosa and cook for approximately 1–2 minutes until it becomes crispy. Use a spatula to separate and flip the dosa.
For this filling, you will need 4 medium potatoes, which must be boiled or steamed until soft but retaining their firmness. You will also need 1 tablespoon of olive oil, ¼ teaspoon of black mustard seed, ¼ teaspoon of cumin, 1 sprig of curry leaves, ½ teaspoon of yellow asafoetida, ½ teaspoon of turmeric, 2–3 dry red peppers, roughly chopped, and ½ teaspoon of salt.
Cut the boiled potatoes into small, uneven cubes. Heat the oil in a pot, then add the mustard seeds, cumin seeds, and curry leaves. As soon as the mustard seeds pop and the curry leaves sizzle, add the asafoetida, turmeric, chopped peppers, potatoes, and salt. Stir and fry for about 5 minutes, stirring occasionally to ensure all spices are evenly distributed. Remove the cooked filling from the heat and set aside.
For the stir-fried vegetables, use 1 tablespoon of olive oil, 1 teaspoon of minced garlic, 1 tablespoon of minced ginger, 10 young corn cobs cut in half lengthwise, 1 small red bell pepper, julienned (½ cup), 1 medium carrot, julienned (½ cup), and 1½ cups of finely shredded cabbage. You will also need 1 tablespoon of soy sauce and ¼ teaspoon of salt.
Heat the oil in a skillet or wok. Add the garlic and ginger and sauté in the oil for a few seconds. Immediately add all the vegetables and stir-fry for 3 minutes. Then add the soy sauce and fry for another 2 minutes. Season with salt. The author notes that they prefer the vegetable ragout to remain crunchy, but longer cooking time is acceptable.
For the chutney, you will need 1 cup of fresh, thoroughly washed mint leaves, ½ cup of fresh coconut, roughly chopped, 2–3 green chili peppers, 1 small clove of garlic, about ¼ cup of water for blending, ½ cup (125 ml) of vegan yogurt, and ½ teaspoon of salt.
In a spice blender, combine the coconut, mint leaves, chilies, and garlic. First, use the pulse function to grind the coconut. Add water as needed and blend until a smooth paste is formed. Finally, add the vegan yogurt and salt, and quickly whisk. Transfer the resulting chutney to a bowl.
To assemble the rolls, place a lettuce leaf in the center of the dosa. Then add some potato filling, top it with the stir-fried vegetables, and drizzle with some mint-coconut chutney. Fold one end of the dosa over the filling and roll tightly. It can be served with extra chutney, if desired.