jini dosa recipe with step by step pics. jini dosa is popular and delicious dosa variety from the mumbai street food scene. in jini dosa a stuffing of mix veggies like cabbage, carrots, capsicum are semi cooked in schezwan sauce, chilli sauce, tomato ketchup and a few indian spice blends. grated cheese is also added.
the end result is a yummy, crispy, cheesy dosa with spicy, sour, sweet taste along with the crunchiness of the veggies. the taste of cheese is distinctly felt in the dosa and goes very well with the vegetables.
being south indian, my love for idli and dosa will never fade. being a mumbaikar, my love for mumbai street food will always be there. they say you can take a mumbaikar outside mumbai, but you cannot take away mumbai out of him or her. no wonder i try various varieties of idli and dosa recipes and no wonder i also make different types of mumbai street food snacks for myself and family. i have already shared few dosa varieties which are popular as a street food snack in mumbai like:
i make jini dosa two ways. in one method i add potato masala or sometimes just mashed potatoes along with the other veggies. in the second method, i just add chopped veggies. in this method i am sharing the easier version of just adding chopped veggies in the stuffing.
to make jini dosa, you can use leftover dosa batter or idli batter. i had made idlis previous day and then used the same batter to make dosa.
you can always add less or more of the sauces as per your requirements in the recipe. i have used cabbage, carrots and capsicum for the veggie filling. cabbage can be skipped if you want. you can also use beetroot. veggies can also be added less or more in the dosa. even spring onions can be added.
always serve jini dosa hot with coconut chutney. they taste best when served hot.
if you are looking for more dosa recipes then do check neer dosa, set dosa, instant dosa, rava dosa, cheese dosa and masala dosa recipe.
jini dosa recipe below:
jini dosa recipe - popular and delicious variety of dosa from mumbai. jini dosa is a yummy, crispy, cheesy dosa with spicy, sour, sweet taste along with the crunchiness of the veggies. the taste of cheese is distinctly felt in the dosa and goes very well with the vegetables.
- 3 cups dosa batter
- ⅓ cup chopped onion
- ⅓ cup finely chopped capsicum
- ½ cup finely chopped cabbage or shredded cabbage
- ½ cup grated or finely chopped carrots
- ¾ cup finely chopped tomatoes
- ⅓ cup finely chopped coriander leaves or spring onion greens or half half of both
- ¼ cup schezwan sauce or sriracha sauce or add as required
- ¼ cup tomato ketchup or add as required
- ¼ red chili sauce - optional
- 1.5 teaspoons garam masala powder or pav bhaji masala powder
- 4.5 teaspoons chaat masala powder
- butter as required
- oil as required
- grated cheese as required
firstly grate, shred or finely chop veggies. keep them aside.
you can skip cabbage if you want.
now heat an iron tawa or a pan. dip a paper napkin or half of an onion in oil and spread the oil all around on the tawa. please use a heavy iron pan as this dosa takes more time to cook.
keep the tawa on a low flame. then take a ladle full of the dosa batter.
spread dosa batter to a neat round circle.
on a low flame cook the dosa till the top looks cooked.
as soon as the top portion of dosa looks cooked, add 1 tablespoon each of chopped cabbage, carrots, onions, capsicum, tomatoes and coriander leaves.
next add ½ to 1 tablespoon butter.
add ½ tablespoon schezwan sauce, ½ tablespoon tomato ketchup and ½ tablespoon red chilli sauce (optional).
next add ¼ teaspoon garam masala powder and ½ teaspoon chaat masala powder.
with a spatula or a potato masher, mix everything.
spread the mixture on the center of the dosa.
cover with a lid and cook for 30 to 45 seconds. do keep the flame to a low or sim.
remove the lid and then again with the spatula, spread the entire filling mixture on the entire dosa.
begin to cut the dosa with a knife, steel spatula (palta) or pizza cutter. since the dosa is cut directly on tawa, an iron tawa works best. if you do not have an iron tawa, then just roll the whole dosa. take it in a steel plate or a chopping tray and then cut the dosa with knife.
you can cut the jini dosa in three to four parts.
now using a grater, directly grate cheese on top of the dosa.
grate cheese all over and cook jini dosa for some seconds. you can add less or more cheese as required. you can use processed cheese, cheddar cheese or mozzarella cheese or even pizza cheese.
then roll each part of the jini dosa that was cut into a roll.
serve the jini dosa rolls with coconut chutney. you can sprinkle some grated cheese, chopped coriander leaves and chopped spring onions on top of the cheese jini dosa rolls while serving.
a few tips for makimg jini dosa:
- you can add less or more of the various sauces.
- you can add beetroot and potato bhaji also to the filling.
- you can add less or more of the veggies as required. cabbage can be skipped. spring onions can also be added instead of onions.
- you can use sriracha sauce instead of schezwan sauce.
how to make mumbai jini dosa recipe:
1. firstly grate, shred or finely chop veggies. you will need ⅓ cup chopped onions, ⅓ cup finely chopped capsicum, ½ cup finely chopped cabbage, ½ cup grated or finely chopped carrots, ¾ cup finely chopped tomatoes and 1/3 cup finely chopped coriander leaves or spring onion greens or half-half of both. you can skip cabbage if you want. also you will need about 3 cups of dosa batter.
2. now heat an iron tawa or a pan. dip a paper napkin or half of an onion in oil and spread the oil all around on the tawa. please use a heavy iron pan as this dosa takes more time to cook.
3. keep the tawa on a low flame. then take a ladle full of the batter.
4. begin to spread the batter in a circle.
5. spread to a neat round circle.
6. on a low flame cook the dosa.
7. cook till the top looks cooked.
8. as soon as the top portion of dosa looks cooked, add 1 tablespoon each of chopped cabbage and carrots.
9. then add 1 tablespoon each of chopped onions, capsicum, tomatoes and coriander leaves.
10. next add ½ to 1 tablespoon butter.
11. next add ½ tablespoon schezwan sauce, ½ tablespoon tomato ketchup and ½ tablespoon red chilli sauce (optional). instead of schezwan sauce, you can also use sriracha sauce.
12. next add ¼ teaspoon garam masala powder and ½ teaspoon chaat masala powder. you can also use pav bhaji masala powder instead of garam masala powder.
13. with a spatula or a potato masher, mix everything.
14. spread the mixture on the center of the dosa.
15. cover with a lid and cook for 30 to 45 seconds. do keep the flame to a low or sim.
16. remove the lid.
17. now again with the spatula, spread the entire filling mixture on the entire dosa.
18. begin to cut the dosa with a knife, steel spatula (palta) or pizza cutter. since the dosa is cut directly on tawa, an iron tawa works best. if you do not have an iron tawa, then at step 22 below, you can just roll the whole dosa. take it in a steel plate or a chopping tray and then cut the dosa with knife.
19. you can cut the jini dosa in three to four parts.
20. now using a grater, directly grate cheese on top of the dosa.
21. grate cheese all over and cook jini dosa for some seconds. you can add less or more cheese as required. you can use processed cheese, cheddar cheese or mozzarella cheese or even pizza cheese.
22. then roll each part of the jini dosa that was cut into a neat roll.
23. serve the jini dosa rolls with coconut chutney. you can sprinkle some grated cheese, chopped coriander leaves and chopped spring onions on top of the cheese jini dosa rolls while serving. make all jini dosas this way and serve them hot.
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