Jini Dosa

Jini Dosa Recipe

20 Rating


About Jini Dosa Recipe:

Did you know there are over 600 different types of dosas? Masala dosa, neer dosa, benne dosa, set dosa, onion dosa, egg dosa, and more variations of this delectable delicacy are continually being experimented with to generate enormously fulfilling dishes. 

South Indian cuisine features a plethora of dosa dishes, and the versatility of the humble dosa has led to it becoming a street food staple. While plain dosas are available everywhere, fusion dosas with exotic fillings have also risen steeply in popularity. One such fusion dosa dish from the Mumbai street food palate is Jini Dosa. The Jini Dosa originated in Mumbai's Ghatkopar region. This buttery, cheesy preparation is the ultimate stuffed dosa roll, bursting with flavour.

A filling of mixed vegetables such as carrots, capsicum, and cabbage are semi-cooked in chilli sauce, schezwan sauce, tomato ketchup, and a few Indian spice mixes before being topped with grated cheese in the Jini Dosa. This can make a terrific snack for parties, picnics, potlucks, and road trips, and it's also perfect for your kids' lunchboxes! The best part about this versatile recipe is that you may use whatever vegetables you like. Furthermore, Jini Dosas are not only tasty but also rich in fibre and can be prepared quickly, so you can whip up a fresh dosa whenever you want.

Let us start creating this lip-smacking dish by following the simple step-by-step process of making Jini Dosas below. 

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  • 12 Hr 15 mins
  • 12 Ingredients
Adjust Servings :

Ingredients for Jini Dosa Recipe

  • 1/5 Cup Dosa batter
  • 1/10 Cups coriander leaves
  • 1/10 Nos Tomato [
  • 1/10 Nos Green capsicum, chopped
  • 0.03 Tsp Garam masala powder
  • 1/5 Tsp Chilli garlic dip
  • 1/10 Cups Mozarella cheese
  • As required Salt as per taste
  • 1/10 Cup cabbage chopped
  • 1/10 Nos Medium sized onions
  • 1/10 Tsp chilli powder
  • 1/5 Tbsp Butter (Salted)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Jini Dosa Recipe



Keep the dosa batter ready


Wash all the veggies like cabbage, tomatoes, onions, coriander, and capsicum under running water before you begin chopping them.


Chop them all up on a clean cutting board and set them aside.



Melt butter in a large nonstick skillet over low heat. Make sure the butter has fully melted by reducing the heat to medium. Then add the chopped onions. Sauté onions until they become translucent.


Then add chopped cabbage and capsicum to the non-stick pan and cook for another minute. Stir the chopped tomatoes, chilli-garlic paste, chilli powder, and garam masala.


Toss frequently until all the veggies are combined. Finally, sprinkle with salt, add the fresh coriander leaves, and mix thoroughly.


Start heating a nonstick skillet over low heat. Sprinkle a little water on it to see whether it's hot. If the pan top sizzles, wipe it off with a kitchen towel.


Pour the dosa batter onto the pan and spread to form a circle using a spatula or a small bowl.


Coat the batter uniformly with butter and continue cooking over medium heat. Then, using a spoon, place a layer of the prepared filling on the dosa and sprinkle cheese on top.


Sauté the dosa till the bottom begins to get light brown and crispy. When the Jini Dosa is cooked, put it into a dish, slice it, and serve with your favourite chutney. Roll the slices firmly if you want to make Jini Dosa Rolls—as several popular street food vendors do.


This delightful take on a traditional dish can be sliced and served like a pizza. Because the dosa is cut directly on the tawa, an iron tawa is ideal. If you don't have an iron tawa, you can roll the whole dosa, place the dosa on a steel plate or a cutting tray, and cut it with a knife.