Tuesday, November 20, 2012

Pav bhaji dosa : Mumbai Street Food

This is a very interesting blend of South Indian & Mumbai Street food. Whenever I plan to make pav bhaji, I make the extra bhaji & will always make the pav bhaji dosa the next day. 

Preparation Time: 20 mins
Cooking Time: 1 hour, including bhaji preparation

For the bhaji:
Potatoes: 2 nos, medium sized
Cauliflower: 1 small
Green peas: A fistful
Carrot: 1 small
Tomato puree: About 2 to 2.5 cups
Onion: 2 tbsp, finely chopped
Capsicum: 2-3 tbsp, finely chopped
Ginger garlic paste: 1.5 tsp
Green chillies: 2 nos, finely chopped
Chilli powder: 1 to 1.5 tsp
Pav bhaji masala: 2 tbsp
Turmeric powder: a big pinch
Oil: 1 tbsp
Butter: 1 tbsp
Salt: According to taste
Coriander leaves: 3 tbsp, finely chopped
Lemon juice: 1 tbsp

For the dosa:
Fermented dosa batter: 3 cups (refer the recipe here
Salt: As needed

For the garnish:
Finely chopped onions
Diced capsicum
Finely chopped coriander leaves

For the bhaji: (Bhaji preparation with step-by-step pictures can be found here)
  • Roughly chop the potatoes, cauliflower, & carrot. Add half a cup of water & 1/2 tsp of salt to the potatoes, cauliflower, carrot and peas. Pressure cook the veggies for 2 whistles.
  • Meantime, take a broad pan. Heat oil in the pan. When the oil is hot, throw in the capsicum & saute for a minute.
  • Add the onions & saute until the onions are soft.
  • Add the ginger-garlic paste, green chillies & saute till the raw smell of the paste is gone (about a couple of minutes).
  • Add the tomato puree, turmeric, salt & red chilli powder. Allow it to boil for about 5 minutes on medium heat. The mixture starts spluttering, so keep a lid 3/4th covered.
  • Meantime, thoroughly mash the vegetables cooked in the pressure cooker.
  • Add the mashed vegetables, pav bhaji masala, half a cup of water & continue mashing, cooking & stirring it. The mixture keeps spluttering all over. So, it is better you handle it with a mitt.
  • Add the butter & keep mashing the mixture.
  • Finally add coriander leaves, lemon juice & mash it for another couple of minutes.
Making the dosa:
Add the salt to the batter (if not already added!) & mix well.
Heat a griddle/tava. When tava is hot enough, sprinkle couple of drops of oil & clean it with a tissue (Skip this if using non-stick tava).
Pour a ladle full of batter to the center of the griddle. Spread it in circular motion, clockwise.
Sprinkle few drops of oil & cook it covered on a medium heat. 

Pour a ladle full of bhaji to the center of the dosa.
Spread the bhaji evenly on the dosa.
Let it cook for 5-10 secs.
Sprinkle finely chopped onions, capsicum & coriander leaves.

Fold in the dosa.

Dig in hot with a chutney/dip of your choice.

For tips about the bhaji preparation, refer here.


  1. hmmmmmmmmmmmmmmm very innovative and yum finger licking and delicious pav bhaji dosa.

  2. Slurp...you got my tummy rumbling! Dosa looks so good, crispy on the outside and soft on the inside and perfectly golden brown..such a good twist to our regular Dosa and Bhajji

  3. looks delicious and very tempting :)

  4. I am a big lover of pav bhaji. Have never imagined bhaji and dosa combo. Looks great. I like my dosa's like this.Evenly browned.

  5. Drooling here, wat a beautiful dosas, prefect for a pav bhaji lovers like me.

  6. Interesting dosa Sushma..will try it like this next time I make dosa..

  7. Beautiful and tempting pav bhaji dosa…..makes your stomach grumble instantly!!



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