LET'S GET STARTED
– 2 cups dosa batter – 3 tsps oil for the dosa. ½ tsp for each dosa For the filling – 1.5 tbsp ketchup heaped – 2 tbsp Schezwan chutney – 1.5 tbsp tomato paste heaped – 1 tbsp water – 1 tbsp oil – ½ tbsp butter – ¾ cup onion chopped – 3 green chilies finely chopped or to taste – 2 garlic cloves chopped (approx 4 grams) – 1 cup cabbage shredded – 1 cup bell peppers chopped – ½ tsp salt or to taste – ½ tsp garam masala – ½ tsp pav bhaji masala – 2 tbsp cilantro chopped Toppings – ¾ cup cheese grated approx 2 tbsp for each dosa Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Step 1 – Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it onto the pan. Spread it evenly. Spread some oil around the edges; ½ tsp should be sufficient. Let the top side cook.
Step 5 – If using a non-stick pan or if you are not comfortable cutting and rolling the dosa rolls on the pan, take the dosa and place it on the cutting board and roll it and roll the dosa and place the rolled dosa on the cutting board and cut them. Enjoy the dosa immediately.