PREPARATION

1. In a mixing bowl, add 160 grams dosa mixture, 120 grams yogurt, 220 milliliters water and mix it well.
2. Rest the batter for 10 minutes.
3. Take a deep pan, add 500 milliliters water and bring it to a boil.
4. Place a bowl on top of it.
5. Add 120 grams processed cheese, 45 grams butter, 100 milliliters milk and mix it well until the cheese is melted.
6. Remove it from heat and keep aside.
7. Heat a tawa, sprinkle some water and wipe off completely.
8. Now, pour a ladle full of dosa batter and spread gently.
9. Add some butter and spread it gently.
10. Then, add some onions, bell pepper and tomato on it.
11. Add some schezwan sauce, green chutney and mayonnaise on top of it.
12. Sprinkle some salt and black pepper on it.
13. Garnish some coriander on top of it.
14. With the help of spatula spread the mixture evenly.
15. Then, add the prepared cheese sauce on it and mix it well.
16. Add some mozzarella cheese on top of it.
17. Cook for 2 - 3 minutes or until the cheese is melted.
18. Remove it from heat and place it on a board.
19. Cut it into strips and add some chips on it.
20. Roll it into a cylinder shape.
21. In a bowl, add 2 tablespoons schezwan sauce, 1 tablespoon mayonnaise, 1 tablespoon ketchup and mix it well.
22. Garnish the dosa with mayonnaise, mozzarella cheese, coriander and chips.
23. Serve.

Moong Dal Dosa

Servings - 2 - 3

INGREDIENTS
(For Stuffing)
Mustard oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Curry leaves - 18 - 20
Asafoetida - 1/8 teaspoon
Onions - 130 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Boiled mashed potatoes - 430 grams
(For Tomato Chutney)
Oil - 2 tablespoons
Dry red chili - 6
Asafoetida - 1/8 teaspoon
Onions - 65 grams
Tomato - 200 grams
Salt - 1/2 teaspoon
Tamarind pulp - 25 grams
(For Coconut Chutney)
Coconut - 100 grams
Roasted split bengal gram - 20 grams
Green chili - 2 tablespoons
Roasted peanuts - 45 grams
Tamarind pulp - 25 grams
Salt - 1/2 teaspoon
(For Tempering)
Oil - 2 tablespoons
Dry red chili - 3
Mustard seeds - 1 teaspoon
Curry leaves - 18 - 20
(For Dosa Batter)
Split mung beans - 300 grams
Water - 800 milliliters
Ginger - 2 tablespoons
Green chili - 2 tablespoons
Salt - 1 teaspoon
Water