Aye Hai! Bread Dosa Roll: A Quick Jugaad for a South Indian Craving!

Namaste and Adaab Doston! Chef Curry Do’pyaza here, ready to tickle your taste buds with a recipe that’s as quick as a cricket match and as satisfying as a plate of hot jalebis on a cold winter night!

You know those days when you crave a crispy, tangy dosa but the thought of grinding rice and lentils feels like climbing Mount Everest? Fear not, my friends! Today, we’re making Bread Dosa Rolls, a brilliant jugaad (hack) that brings the South Indian flavour to your table in a flash!

This dish is perfect for those unexpected guests during Diwali, a quick breakfast during Navratri, or even a fun snack during the monsoon season when you want something warm and comforting. It’s also a fantastic way to use up leftover bread – waste not, want not, as they say!

A Little History (or a Happy Accident?)

While the traditional dosa boasts a history stretching back centuries, this bread version is a relatively modern invention. Some say it was born in the bustling kitchens of Mumbai, where resourceful cooks were always looking for ways to create delicious food with limited ingredients. Whatever its origin, it’s a testament to Indian ingenuity and our love for adapting classic dishes to suit our busy lives.

Get Ready to Roll!

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients Ka List (The Shopping List):

6 slices of Bread (White or Brown, your choice)
1 cup Sooji (Semolina/Rava)
1/2 cup Dahi (Yogurt/Curd)
1/4 cup Besan (Gram Flour)
1/4 cup finely chopped Pyaaz (Onion)
1/4 cup finely chopped Dhaniya (Coriander/Cilantro)
1-2 finely chopped Hari Mirch (Green Chillies, adjust to your spice level)
1 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
1/2 teaspoon Haldi Powder (Turmeric Powder)
1/2 teaspoon Lal Mirch Powder (Red Chilli Powder, optional)
Salt to taste
Oil for shallow frying

Cooking Instructions: Let’s Get Cracking!

Bread Prep: First, trim the edges of your bread slices. You can save these crusts to make breadcrumbs later – frugal is our middle name! Now, flatten each slice gently with a rolling pin. This will make them easier to roll later.
Batter Up!: In a big bowl, mix the sooji, dahi, besan, pyaaz, dhaniya, hari mirch, adrak-lahsun paste, haldi powder, lal mirch powder (if using), and salt. Add water little by little until you get a smooth, flowing batter. It should be similar to the consistency of a thin pancake batter.
Resting Time: Let the batter rest for about 10 minutes. This allows the sooji to absorb the moisture and gives the batter a lovely, slightly thick texture.
Roll and Dip: Now, take one flattened bread slice and spread a thin layer of the batter evenly over it. Carefully roll the bread slice into a tight cylinder. Repeat with the remaining bread slices.
Fry ‘Em Up!: Heat some oil in a shallow pan or tava over medium heat. Gently place the bread rolls in the hot oil, seam-side down first, to seal them. Fry them until they are golden brown and crispy on all sides. Be careful not to overcrowd the pan; fry in batches if necessary.
Serve with Style: Remove the fried bread dosa rolls from the pan and place them on a paper towel to drain excess oil. Serve them hot with your favourite chutney or sambar.

Chef’s Tips for Perfect Rolls:

Batter Consistency is Key: The batter should be thin enough to coat the bread evenly but thick enough to not drip off.
Don’t Overcrowd: Frying in batches ensures even cooking and prevents the oil temperature from dropping.
Crispy is the Goal: Fry the rolls until they are a beautiful golden brown and crispy on all sides.

Cooking Variations:

Tava Magic: You can also cook these on a flat tava (griddle) with a little oil, turning them frequently until they are golden brown.
Air Fryer Delight: For a healthier option, preheat your air fryer to 375°F (190°C). Spray the bread rolls with a little oil and air fry for 8-10 minutes, or until golden brown and crispy.
Oven Baked Goodness: Preheat your oven to 350°F (175°C). Place the bread rolls on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, or until golden brown and crispy.

Nutritional Information (Approximate, per roll):

Calories: 120-150
Protein: 3-4g
Carbohydrates: 15-20g
Fat: 5-7g

Note: Nutritional information may vary depending on the ingredients used.

Serving Suggestions:

Serve hot with coconut chutney, tomato chutney, or mint-coriander chutney.
Pair with a bowl of hot sambar for a complete South Indian experience.
Garnish with a sprinkle of fresh coriander leaves for a pop of colour.
Enjoy as a quick breakfast, a satisfying snack, or a fun appetizer.

So there you have it, folks! A quick, easy, and delicious way to satisfy your dosa cravings. Now, go forth and create some Bread Dosa Roll magic in your own kitchens!

I hope you enjoyed this recipe as much as I enjoyed sharing it with you. Now, go on, give this recipe a try and share the deliciousness with your friends and family. They will surely thank you for it!

Until next time, happy cooking!

Your friend,
Chef Curry Do’pyaza.