Spring dosa

Yield: 4 servings

Measure Ingredient
5 larges Onions; (400 g)
5 Capsicum; (300 g)
250 grams Cabbage
300 millilitres Dosa batter
Oil or ghee
A little chaat masala powder
8 tablespoons Mysore chutney; (120 g)
50 grams White butter

CHOP the onions, capsicum and cabbage into long pieces. Grease the tawa or dosa plate and heat it to 140oC. Pour about 75 ml dosa batter on the dosa plate. Mix Mysore chutney and white butter and apply it on the dosa while it is still on the tawa. Spread the chopped vegetables on top. Sprinkle chaat masala powder over the vegetables. Cook till golden brown in colour.

Roll the dosa over into a cylindrical shape and cut into small pieces.

Similarly prepare three more dosas.

Serve with sambhar and green chutney.

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