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Schezwan Cheese Masala Dosa

Ingredients :
Oil - 2 tbsp
Onion - 2 medium size
Cabbage - 1  and 1/2 cup (chopped)
Carrot - 1/2 cup grated
Capsicum - 1/2 cup (chopped)
Schezwan chutney - 1 tbsp
Soya sauce - 1 tsp
Red chilli powder - 1 tsp
Salt - 1/4 tsp
Water - 1 to 2 tbsp
Masala dosa batter
Cheese cubes - 3

Preparation :
1. Cut the onions into longitudinal slices.
2. Grate the carrot. Chop the cabbage and capsicum finely.

Procedure :

 Making masala dosa subji -
1. Heat oil in a heavy bottom kadai.
2. Add the onion slices, fry well until soft and translucent. (Don't let them become golden brown).
3. Add the red chilli powder, schezwan chutney and soya sauce and fry for half a minute.
4. Add the chopped cabbage, capsicum  and grated carrot.
5. Sprinkle 1 tbsp water and close the lid. Cook for 5 minutes on a medium flame.
6. Do not overcook the vegetables, let them be little crunchy.
7. Add salt and close the lid. Cook for a minute. Switch off the flame.

Making masala dosa - 
1. Heat the tawa and grease the tawa with oil.
2. Sprinkle 1 tsp water to the hot tawa.
3. Fill the ladle 3/4 full with dosa batter. Gently pour this batter into the center of the pan and spread into dosa.
4. Put oil on the dosa. Spread 1 tsp schezwan chutney. Keep the flame low to medium.
5. After half a minute, add 3 tbsp masala dosa subji and spread it over the dosa.
6. Grate the cheese over dosa. Fold the dosa into half once the cheese starts to melt.
7. Take the masala dosa out of tawa and serve hot with coconut chutney.










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