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
Heat a pan with oil and fry the carrots initial for a second or 2 on a medium flame, followed by cabbage and salt. Fry for 2 minutes on a coffee flame. Add the bottom masala and fry over a medium flame until the raw smell is gone. Cover and cook to confirm even change of state of the vegetables.
Add oil if required. Sprinkle water if required.Usually, the water within the ground masala is enough however if you are feeling you would like a lot of water you'll be able to sprinkle slightly. At the end, the masala ought to be a semi-dry one.
Make skinny dosas, drizzle some oil and keep the stuffing within the middle. Fold to form a triangle.If you're not comfy in creating this form, you'll be able to simply fold merely as we tend to do for the same old masala dosa (semi-circle form).
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
Heat a pan with oil and fry the carrots initial for a second or 2 on a medium flame, followed by cabbage and salt. Fry for 2 minutes on a coffee flame. Add the bottom masala and fry over a medium flame until the raw smell is gone. Cover and cook to confirm even change of state of the vegetables.
Add oil if required. Sprinkle water if required.Usually, the water within the ground masala is enough however if you are feeling you would like a lot of water you'll be able to sprinkle slightly. At the end, the masala ought to be a semi-dry one.
Make skinny dosas, drizzle some oil and keep the stuffing within the middle. Fold to form a triangle.If you're not comfy in creating this form, you'll be able to simply fold merely as we tend to do for the same old masala dosa (semi-circle form).
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