Jini Dosa

Steps

1. 1

   Firstly grate, shred or finely chop veggies. Keep them aside.

2. 2

   You can skip cabbage if you want.

3. 3

   Now heat an iron tawa or a pan. Dip a paper napkin or half of an onion in oil and spread the oil all around on the tawa. Please use a heavy iron pan as this dosa takes more time to cook.

4. 4

   Keep the tawa on a low flame. Then take a ladle full of the dosa batter.

5. 5

   Spread the batter to a neat round circle.

6. 6

   On a low flame cook the dosa till the top looks cooked.

7. 7

   As soon as the top portion looks cooked, add 1 tablespoon each of chopped cabbage, carrots, onions, capsicum, tomatoes and coriander leaves.

8. 8

   Next add ½ to 1 tablespoon butter.

9. 9

   Add ½ tablespoon schezwan sauce, ½ tablespoon tomato ketchup and ½ tablespoon red chilli sauce (optional).

10. 10

    Next add ¼ teaspoon garam masala powder and ½ teaspoon chaat masala powder.

11. 11

    With a spatula or a potato masher, mix everything.

12. 12

    Spread the mixture on the center of the dosa.

13. 13

    Cover with a lid and cook for 30 to 45 seconds. Do keep the flame to a low or sim.

14. 14

    Remove the lid and then again with the spatula, spread the entire filling mixture on the entire dosa.

15. 15

    Begin to cut the dosa with a knife, steel spatula (palta) or pizza cutter. Since the dosa is cut directly on tawa, an iron tawa works best. If you do not have an iron tawa, then just roll the whole dosa. Take it in a steel plate or a chopping tray and then cut the dosa with knife.

16. 16

    You can cut in three to four parts.

17. 17

    Now using a grater, directly grate cheese on top of the dosa.

18. 18

    Grate cheese all over and cook for some seconds. You can add less or more cheese as required. You can use processed cheese, cheddar cheese or mozzarella cheese or even pizza cheese.

19. 19

    Then roll each part that was cut into a roll.

20. 20

    Serve the jini dosa rolls with coconut chutney. You can sprinkle some grated cheese, chopped coriander leaves and chopped spring onions on top of the cheese jini dosa rolls while serving.