Ingredients:
For the batter-
1/4 cup each masur dal, moong dal, udad dal, (soaked in water for atleast 4 hours)
1/2 cup rice,(soaked in water for atleast 4 hours)
Water,
Salt to taste.
For the filling-
1 cup crushed paneer,
1/4 cup chopped capsicum,
1/2 cup chopped onion,
1/4 cup grated carrots,
1/4 cup chopped cabbage,
1/2 tsp finely chopped green chillies,
1/2 tsp ginger-garlic paste,
Red chilli powder to taste,
1/4 tsp garam masala,
Salt to taste,
Oil,
Chopped coriander leaves to garnish.
Method:
For the batter-
Drain the dals and rice into a grinder, add salt and little water. Grind to form a smooth batter. Add water as per necessity. When the batter is ready, transfer it into a bowl and keep aside for fermentation for 2 hours.
For the filling-
In a pan, heat some oil and fry onions, capsicum and carrots for 2 minutes. Then add cabbage and again cook for 2 minutes. Now add green chillies, ginger-garlic paste, turmeric powder, red chilli powder and mix well. Saute the vegetables for some time. Then add crushed paneer and sprinkle garam masala and salt. Mix the vegetable and cover and
cook for 3-4 minutes. Garnish with coriander leaves and set aside till you prepare the dosas.
For the dosas-
Heat a non-stick flat tava/griddle (available for preparing dosas) on a medium low flame and grease with some oil. Take a spoonful of mixture and spread evenly and quickly on the tava in circular movement to form a dosa. Cover with lid for 2 minutes. This helps the dosa to get cooked evenly and quickly. When dosa begins to leave its sides away from the tava,
using a flat spoon flip the dosa to the other side. Cook the dosa from the other side for 2 minutes. Then take a spoonful
of filling and place in the centre of the dosa. Roll the dosa and serve with chutney and sambhar.