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

How to Make Special Vegetable Masala Dosa

• Grate the vegetables and grind the items under 'to grind' with a little water to make a thick paste.
• Heat a pan with oil and fry the carrots first for a minute or two on a medium flame, followed by cabbage and salt. Fry for two minutes on a low flame.
• Add the ground masala and fry over a medium flame till the raw smell is gone.
• Cover and cook to ensure even cooking of the vegetables.
• Add oil if needed. Sprinkle water if needed.
• Usually, the water in the ground masala is enough but if you feel you need more water you can sprinkle a little.
• At the end, the masala should be a semi-dry one.
• Make thin dosas, drizzle some oil and keep the stuffing in the middle. Fold to make a triangle.
• If you are not comfortable in making this shape, you can just fold simply as we do for the usual masala dosa (semi-circle form).
• Serve hot with coconut chutney or chutneys of your choice.
• Recipe courtesy: Rak's Kitchen