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Spring Dosa

Spring Dosa

Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 10-15 minutes

Dosa Batter 4 cup
Oil 4-5 tablespoon
Onion ,thinly sliced 1 medium
Carrot,grated 2 large
Green capsicum,thinly sliced 1 large
Cabbage,shredded 1/4
Light soy sauce 1/2 tablespoon
White pepper powder 1/2 teaspoon
Sichuan sauce 1 tablespoon
MSG 1/4 teaspoon
Salt to taste
Bean sprouts 1/2 cup
Spring onion,finely chopped 1/2 cup

To make the filling, heat two tablespoons of oil in a wok; add the onion, carrots and capsicum and stir-fry for half a minute. Add the cabbage and continue to stir-fry for one minute. Add the soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste. Add the bean sprouts and spring onion greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature. Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly with the back of the ladle to make a medium-sized dosa. Drizzle half a teaspoon of oil around the dosa and cook over low heat for one minute. Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the underside turns golden. Roll up the dosa tightly, cut diagonally into pieces and serve.

Chef's Tip
You can use ready-made or packaged dosa batter
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