Recipe - Spring Dosa

5 lg Onions; (400 g)
5 Capsicum; (300 g)
250 g Cabbage
300 ml Dosa batter
Oil or ghee
A little chaat masala powder
8 tablespoon Mysore chutney; (120 g)
50 g White butter

CHOP the onions, capsicum and cabbage into long pieces. Grease the tawa or
dosa plate and heat it to 140oC. Pour about 75 ml dosa batter on the dosa
plate. Mix Mysore chutney and white butter and apply it on the dosa while
it is still on the tawa. Spread the chopped vegetables on top. Sprinkle
chaat masala powder over the vegetables. Cook till golden brown in colour.
Roll the dosa over into a cylindrical shape and cut into small pieces.
Similarly prepare three more dosas.

Serve with sambhar and green chutney.

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