Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.
Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.
Dosa Batter 1 cup (See the link)
Left over Pav BhajiMixture 1 cup ( see the link)
Ghee mixed with oil 2 Tbsp.
Chopped Coriander 2 Tbsp.
- Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.
- Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle few coriander leaves over the dosa.
- Now fold the dosa and serve it hot.
- Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.