Recipe Of Jini Dosa In Mumbai Street Style

If you have ever visited Mumbai and tried the street food, you would know that there are a gazillion types of dosa available in the city. One of the famous ones is Jini Dosa. The trick with this is, unlike other kinds of dosa, it uses gram flour and semolina.

Loaded with the goodness of cheese and paneer, it is a powerhouse of proteins, taste and flavours. If you have everything prepared, the cooking process is a cakewalk. You can eat it for breakfast, lunch, dinner or snacks.

How To Make Jini Dosa?

Prepare Dosa Batter

• Take urad dal and rice in the ratio of 1:4. Wash the ingredients and soak them together for at least 3-4 hours.
• Once you see that water has become clear, add fenugreek (methi) seeds to rice and dal and soak everything together for at least an hour.
• Drain the excess water and add the ingredients to a mixer to make a fine yet coarse paste. Keep adding water to it in a small amount to maintain consistency and prevent the mixer from heating.
• Take gram flour (besan) and semolina (rava or sooji) in equal amounts and add them to a bowl.
• To the same mixture add the coarse batter and whisk everything. Keep adding water in small amounts to make sure there are no lumps.
• Once you are happy with the mixture, cover the batter with a cloth and keep it aside to ferment for 3-4 hours in a warm place in the kitchen.
• After the fermentation, check the consistency. Add some water, salt to taste and mix everything. Make sure the batter is neither runny nor thick.

Prepare Masala For The Dosa

• To a high heat pan, add butter and oil.
• Once the butter has melted, add cumin seeds and wait for them to crackle.
• Add chopped onions and keep stirring them until they are translucent.
• Add chopped tomatoes and salt to taste.
• Once the tomatoes are soft, add finely chopped cabbage, capsicum, Schezwan sauce, tomato ketchup and red chilli sauce, Kashmiri red chilli powder, greens of spring onions, garam masala and salt to taste.
• Mix everything and let the mixture cook for 2-3 minutes.
• Use a potato masher to mash everything into a fine mixture. The masala is ready.

Prepare Dosa

• Put the dosa pan on high heat and sprinkle some water to adjust its temperature.
• Add a spoonful of dosa batter and move the spoon in a circular motion to spread the mixture into a thin circle.
• Lower the flame and spread the masala on the surface of the batter and add grated paneer and cheese.
• Add chopped fresh coriander and green parts of spring onions.
• Once the dosa is crispy at the bottom, take it out on a chopping board.
• Cut it into four strips of almost equal width and roll them into a cylinder.
• On a plate, serve the Jini dosa with some grated paneer and cheese garnish and your favourite coconut and tomato chutney.