Spring Roll Dosa

Veg filling: Heat 2 tsp of Oil in a pan, sauté an inch of minced Ginger, 2 sliced Garlic pods until light brown.  Add a thinly sliced small Onion or 3 thinly sliced Spring Onion Whites, sauteing till translucent. Add 1½ cup of julienne Carrots, Cabbage, Beans and Capsicum (optional), sauteing on high for 3-4 minutes. Add a tsp of Tomato Sauce, ¾ tsp of Chili Sauce, ¾ tsp of Soya Sauce, a tsp of Vinegar, ½ tsp of Pepper Powder, Salt to taste and mix well. Remove from heat.

Dosa: Prep the tawa for dosa on medium heat. Pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " thin dosa and pour some oil (a tbsp) all over the edges and in the center cover it with a lid.

Spread a tbsp of Butter on the dosa and increase the heat to high. Once golden brown and crispy, place the veg filling in one corner and roll to the other side. Remove it from the tawa and cut it diagonally using a sharp knife. Serve it with Coconut chutney and Sambar.