Hot Dog Roll

About Hot Dog Roll

Ingredients

• Frankfurther sausages 2
• Mustard paste 1 tsp
• Salt to taste
• Black peppercorns, crushed to taste
• Oil 1 tsp + to shallow-fry
• Medium onions, cut into rings 2
• Tossed salad
• Red capsicum, diced ½ cup
• Green capsicum, diced ½ cup
• Cucumber, diced ½ cup
• Onion ½ cup
• Mayonnaise ¼ cup
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper powder to taste
• To serve
• Hot dog buns 4
• Mayonnaise ¾ cup
• Mustard paste 1 tsp
• Lettuce leaves as required

How to Make Hot Dog Roll (Stepwise Photos)

Method

1. Take mustard paste, salt, crushed peppercorns and oil in a plate and mix well. Apply this mixture on the frankfurter sausages and set aside to marinate for 10 minutes.
2. Heat 1 tbsp oil in a non-stick pan, add the onion rings and saute on low heat. Add salt and crushed black peppercorns and saute till the rings soften. Transfer onto a plate.
3. Heat sufficient oil in a separate non-stick pan, add the marinated sausages and shallow-fry till golden brown all around. Drain on absorbent paper.
4. To make salad, take green and red capsicums in a mixing bowl, add cucumber, onion, mayonnaise, lemon juice, salt and black pepper powder and toss well.
5. Mix ¾ cup mayonnaise and mustard paste in another bowl and put it in a piping bag.
6. Make a lengthwise slit in each hot dog bun without cutting through. Pipe some mustard mayonnaise in the slit of each bun. Keep a lettuce leaf and a few sautéed onions in the slit and then place one sausage in each bun.
7. Place prepared buns, one on each serving plate. Pipe mustard mayonnaise over them. Serve with tossed salad.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps