Dosa, but make it Mumbai street-style: Try these jini rolls

What happens when a dosa meets Mumbai street food? You get jini dosa, a crispy, cheesy dosa loaded with crunchy vegetables, spicy sauces and masala, then rolled up and chopped into bite-sized pieces.

A popular Mumbai street-food favourite, jini dosa is cooked on a large hot tawa, where the vegetables, sauces and spices are tossed together before being spread over a thin dosa. Plenty of cheese goes in too, because this is street food and subtlety isn't really the point.

The best part is that you don't need a fancy dosa setup to make it at home. A regular tawa works just fine. Make the dosa thin, keep the vegetable filling fairly dry and roll it up while everything is hot.

Ingredients

For the dosa:

1. 2 cups dosa batter
2. 1 tbsp butter
3. Oil, as needed

For the filling:

1. 1 tbsp butter
2. 1 small onion, finely chopped
3. ¼ cup capsicum, finely chopped
4. ¼ cup cabbage, finely chopped
5. ¼ cup carrot, finely chopped
6. 1 small tomato, finely chopped
7. 1 tbsp Schezwan sauce
8. 1 tbsp tomato ketchup
9. ½ tsp red chilli powder
10. ½ tsp pav bhaji masala
11. ¼ tsp black pepper powder
12. Salt, to taste
13. ½ cup grated mozzarella or processed cheese
14. 2 tbsp finely chopped coriander

Preparation

1. Heat a dosa tawa over medium-high heat and lightly grease it with oil.
2. Pour a ladleful of dosa batter onto the centre and spread it into a thin, large circle.
3. Add a little butter around the edges and let the dosa cook until the base turns crisp.
4. While the dosa cooks, heat another part of the tawa with butter. Add onion, capsicum, cabbage, carrot and tomato.
5. Toss the vegetables on the hot tawa for a minute or two. They should soften slightly while retaining some crunch.
6. Add Schezwan sauce, tomato ketchup, chilli powder, pav bhaji masala, pepper and salt. Mix everything together and cook until the mixture is relatively dry.
7. Spread the vegetable mixture over the dosa.
8. Sprinkle the grated cheese and chopped coriander over it. Let the cheese melt.
9. Using a spatula, spread and mix the filling lightly across the dosa, then roll the dosa tightly from one side.
10. Cut the roll into bite-sized pieces and serve hot with extra Schezwan sauce or ketchup.

Tips for a street-style jini dosa

Keep the vegetables crunchy: Don't cook them until soft and watery. The slight crunch is part of the texture.

Use a large tawa: A wider dosa gives you enough space to spread the filling and roll it properly.

Don't go easy on the cheese: Jini dosa is meant to be indulgent. Mozzarella gives you the stretchy texture, while processed cheese gives it a stronger street-food flavour.

Want it spicier? Add extra Schezwan sauce or a finely chopped green chilli to the vegetable mixture.

Add paneer: For a more filling version, add ¼ cup finely chopped or grated paneer along with the vegetables.