Ingredients:

• 3 cups – dosa batter
• 1.5 cups – Cabbage and carrot, grated
• Salt as needed
• 2 tsp – oil
• For masala to grind:
• 1/4 cup – Coconut
• 5 to 6 – cashews (optional)
• 1 – cloves, Garlic
• 2 to 3 – Green chilli
• 3/4 tsp – fennel
• 1/2 inch piece – Cinnamon
• 1 each – cardamom, Clove

Method:

1. Grate the vegetables and grind the items under ‘to grind’ with a little water to make a thick paste.
2. Heat a pan with oil and fry the carrots first for a minute or two on a medium flame, followed by cabbage and salt. Fry for two minutes on a low flame.
3. Add the ground masala and fry over a medium flame till the raw smell is gone.
4. Cover and cook to ensure even cooking of the vegetables.
5. Add oil if needed. Sprinkle water if needed.
6. Usually, the water in the ground masala is enough but if you feel you need more water you can sprinkle a little.
7. At the end, the masala should be a semi-dry one.
8. Make thin dosas, drizzle some oil and keep the stuffing in the middle. Fold to make a triangle.
9. If you are not comfortable in making this shape, you can just fold simply as we do for the usual masala dosa (semi-circle form).
10. Serve hot with coconut chutney or chutneys of your choice.
11. Recipe courtesy: Rak’s Kitchen