Spring Dosa

Yields: 6
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Ingredients
  • 4 tsp green chutney (recipe under “chutneys and pickles”)
  • 3 tbsp butter
  • ½ cup Onion (thinly sliced)
  • 1 cup Green bell pepper (thinly sliced)
  • 1 cup Cabbage (shredded)
  • ½ cup Carrot (grated)
  • 2 tsps Garlic (crushed)
  • ¼ tsp Salt (or to taste)
  • Chaat masala (to taste)
  • 2 cups Dosa batter (recipe under“Dosa”)
  • Oil (for cooking)
Instructions
  1. Mix chutney in butter, set aside.
  2. Heat 1 tbsp of oil in a frypan, sauté the vegetables and garlic for a minute, add salt and chaat masala, mix.
  3. Vegetables should be crisp.
  4. Empty into a dish and set aside.
  5. Make dosa in a frypan and as the moisture begins to dry, spread prepared butter all over.
  6. Place some vegetables on one half of the dosa.
  7. Cook dosa to a desired crispiness, fold and serve.
  8. Variation: omit chaat masala and prepared butter. Add soy sauce and chili sauce to the vegetables. Boiled noodles can also be added.