Jini Dosa | Indo-Chinese Street-Style Dosa with a Healthy Twist!

Описание: The first time I had Jini Dosa was in Surat’s textile market, and I knew I had to recreate it at home! This version has a crispy dosa base made with a unique blend of five dals, loaded with cabbage, bell peppers, onions, carrots, and my favorite addition—boiled sprouts! A drizzle of my homemade Indo-Chinese sauce takes it to the next level. No chutney or sambar needed!


Have you tried Jini Dosa or any Indo-Chinese dosa in India? Let me know your favorite street dosa combo!

   • Crispy Daal Dosa batter!!एक बार खाएँगे तो ...  

Ingredients:
• 1.5 cups Sona Masoori rice
• 1/4 cup urad dal
• 1/4 cup chana dal
• 1/4 cup toor dal
• 6 tbsp masoor dal
• 6 tbsp moong dal (yellow)
• 1 tbsp methi seeds
• 2 tbsp poha (soaked separately)

Instructions:
1. Prep & Soak: Combine all dals, rice, and methi seeds. Wash thoroughly until the water runs clear. Soak for at least 8 hours. Separately, soak poha in a little water.
2. Blend: Drain the soaked ingredients and blend with poha in batches, using just enough water to create a smooth batter (less than 1 cup total).
3. Ferment: Stir the batter well and let it ferment—either in an Instant Pot on the yogurt setting or in a warm oven. If not using an Instant Pot, allow extra fermentation time.
4. Storage: Before using, add salt and a little water to adjust consistency. Freeze any extra batter without salt or water. When ready to use, thaw at room temperature.

Jini Dosa

Sauce Ingredients:
• 4 tsp hot & sweet sauce (Swad brand recommended)
• 2 tsp Sriracha
• 1/2 tsp garlic powder
• 1/2 tsp lemon juice

Prepping Sprouts:
• Boil sprouts in salted turmeric water for about 5 minutes until just tender—don’t overcook. Strain and set aside.

Making the Jini Dosa:
1. Keep the batter slightly thick for this recipe.
2. Spread a ladleful of batter on a hot pan.
3. Add veggies—cabbage, bell peppers, onions, carrots, and boiled sprouts.
4. Drizzle a little oil and sprinkle chaat masala & black pepper.
5. Drizzle the prepared sauce and mix it with the veggies on the dosa.
6. Add cheese if desired.
7. Once the batter changes color, lower the heat slightly and gently loosen the dosa from the pan using a spatula. It should slide easily.
8. Roll the dosa, then cut it into three pieces using a sharp knife.

Serve hot—no chutney or sambar needed!

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