Whether or not you’re a fan of the Mumbai special street food pav bhaji, this recipe is going to make you fall in love with it. Because it is the best of both the worlds. It is a dosa with the classic filling of a pav bhaji masala. In Mumbai we get many variations of dosa like Mysore Masala Dosa, Jini Dosa, Schezwan Dosa, etc. This Pav Bhaji Dosa is another popular variation of dosa from Mumbai. This one is tasty and easy too.
About Pav Bhaji Dosa
Pav Bhaji is a personal favorite. At home, everyone is fond of this quintessential Mumbai street food specialty. So, I end up making this dish, more than often.
And sometimes, when there’s enough of the bhaji that is left, I turn to this recipe of Pav Bhaji Dosa and make a lovely fusion dish out of it.
I have had the Pav Bhaji Dosa many times in Mumbai and it is equally worth trying for dosa as well as pav bhaji lovers.
When these two individual preparations come together, there’s an explosion of flavors and textures that dance on the palate.
Like I already mentioned, with some leftover bhaji or idli-dosa batter, this recipe can be easily done with the taste of both these preparations in one dish itself.
What better way of using up both these recipes and create something that is also a superhit when it comes to taste.
Customizations
Also, besides the leftover bhaji from pav bhaji and the dosa batter, all I use in this recipe of dosa is some finely chopped onions and oil or butter or ghee to fry the dosas.
You’ll can even add some finely chopped tomatoes and coriander leaves, if you wish to. Keep in mind that the usual Aloo Masala that we include while making Masala Dosa is not added in the Pav Bhaji Dosa.
Some of the other customizations that can be done to this recipe is to add some gated cheese or grated paneer or tofu or a squeeze of a bit of lemon juice. You can experiment the way you wish to, with whatever your palate loves.
This dosa is not dry. So, you don’t essentially need to have it with chutney and can skip it easily. Instead, pair it with some dry chutney powder like the Idli Podi.
Step-by-Step Guide
How to make Pav Bhaji Dosa
To make the recipe you will need some dosa batter and pav bhaji. If you are interested, you can check my Dosa Recipe and Pav Bhaji Recipe to make these deliciuos dosa.
Either you prepare the dosa batter and the bhaji from scratch. Or else you could use leftover bhaji that you have made and a prepared dosa batter.
1. On a well seasoned tawa (griddle) or a flat skillet, spread the dosa batter and let it cook. Sprinkle some oil on the sides and on the top.
You can also use butter or ghee instead of oil.
2. Add a few tablespoons of the pav bhaji on the dosa. Ensure that the batter on the top side is cooked before you place the bhaji on the dosa.
Alternatively you could cook both the sides first and then place the pav bhaji on top of one side.
3. Spread the bhaji evenly on the dosa. Sprinkle some chopped onions.
Additionally feel free to add some finely chopped tomatoes, grated carrots or beets, finely chopped capsicum as toppings.
4. Once the dosa gets browned from the base, fold both the sides as shown in the picture below. Turn the folded dosa carefully and cook the other side.
Serve Pav Bhaji Dosa hot with idli podi or Coconut Chutney or Sambar. Similarly prepare remaining dosa with the pav bhaji and serve them.
Note that these dosas are best served hot for the optimum taste and flavor.
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Pav Bhaji Dosa
Pav Bhaji Dosa is a variation of dosa famous in Mumbai. It is a dosa with the classic filling of a pav bhaji. The recipe gets done easily if you have some spare leftover bhaji and a dosa batter. The veggie toppings can be onions, tomatoes, capsicum, carrots or beets.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Prevent your screen from going dark while making the recipe
On a well seasoned tawa (griddle) or a flat skillet spread the dosa batter and let it cook.
Sprinkle some oil or ghee on the sides and on the top of the dosa.
Once the top side looks cooked and the batter has firmed up, add the required amount of pav bhaji on the center of the dosa.
Spread the pav bhaji evenly on the dosa with a spoon or spatula.
Sprinkle some finely chopped onions.
Once the dosa gets browned from the bottom, then fold both the sides of the dosa.
Turn carefully the folded dosa and cook the other side. Similarly cook the remaining dosas.
Serve Mumbai style Pav Bhaji Dosa hot with idli podi or coconut chutney or sambar. Serve these dosas hot as they taste best when served hot.
- Make sure that the batter on the top side is cooked and firmed up, before you place the bhaji on the dosa.
- On the other hand, you can also cook both the sides of the dosa first and later place the bhaji on one of the cooked sides.
- You can add some finely chopped tomatoes, grated carrots or beets, finely chopped capsicum as toppings besides the onions.
- Choice of fat can be any neutral tasting oil, or butter or ghee.
This Pav Bhaji Dosa recipe from the archives was first published in April 2013. It has been updated and republished on May 2024.
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