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Main Ingredients | Dosa batter, Oil |
Cuisine | Indo-Chinese |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 4 cups dosa batter
- 1 medium onion, thinly sliced
- ¼ small cabbage, finely shredded
- 1 large green capsicum, cut into thin strips
- 1 large carrot, grated
- 4-5 tablespoons oil
- Salt to taste
- ½ teaspoon white pepper powder
- ½ cup bean sprouts
- 1 tablespoon Sichuan sauce
- ½ tablespoon light soy sauce
- ½ cup finely chopped spring onion greens
Method
- To make the filling, heat 2 tablespoons of oil in a wok. Add onions and sauté till translucent.
- Add cabbage, capsicum, carrots, salt, white pepper powder and mix well. Add bean sprouts, Sichuan sauce, and stir for 30 seconds. Add a dash of soy sauce and mix well. Remove from heat and set aside.
- Add salt to the dosa batter.
- Heat a non-stick tawa. Dip an onion in oil and grease the tawa with the onion.
- Place a ladleful of dosa batter on the tawa and spread evenly with the back of the ladle. Cook the dosa for a minute and drizzle ½ teaspoon oil.
- Place a generous amount of the filling on the dosa and spread evenly. Sprinkle spring onion greens and cook till the underside turns golden.
- Fold the dosa in half, remove from heat and set aside. Serve hot.
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