Veg Spring Dosa with Schezwan chutney
Ingredients
- Dosa batter 1 big cup
- Finely sliced onions 1/2 cup
- Grated carrot 1/2 cup
- Finely sliced cabbage 1 cup
- Finely sliced capsicum 1/2 cup
- Grated paneer 1/2 cup
- Soy sauce 1 tsp
- Schezwan chutney 6 to 7 tbsp s
- Salt to taste
Note: We can use grated processed cheese instead of paneer.
Note: We can use grated and boiled eggs for non-veg spring dosa.
Process
For preparation of dosa batter soak 1 cup of raw rice with 1/2 cup of urad dal (black gram) in water for 3 to 4 hours and make a smooth batter (medium thick) adding required amount of water and add salt to taste. Keep the batter for 6 to 7 hours and then use.
For preparation of stuffing, take a pan on the flame, add 1 tbsp oil, add sliced onions, carrot, cabbage, capsicum and paneer one after another and toss adding salt to taste for few mins in a lower flame. Cover it with lid for 5 mins. Open the lid and add soy sauce and 1 tbsp schezwan chutney, mix well. Keep the mixture aside.
Take a non stick tava on the stove and heat. Spread 1/4 cup of dosa batter on the tava, spread 1 tsp schezwan chutney over the dosa and spread 1tsp oil around the dosa. Now keep 2 tbsp s of veg masala stuffing in the center of dosa and fry till golden yellow. Now roll the fried dosa and serve hot with ground nut chutney.
For preparation of ground nut chutney fry 1/2 cup of ground nuts with out oil in a pan and remove skin. Grind nuts, 1/4 cup curd, 3 to 4 green chilies, small piece of ginger with salt to taste adding required amount of water. Take a pan add 1 tsp oil, 1 tsp mustard seeds and 2 to 3 pieces of red dried chilies, fry till mustard starts cracking and add to chutney.
Now yummy veg spring dosa with schezwan chutney is ready to eat and serve.
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