Step 1: Sauté Aromatics

Heat 1 tbsp of oil in a pan. Add 2 tsp of chopped garlic and saute for a few seconds. Add 1 lengthwise sliced onion and saute until it becomes translucent.

Step 2: Stir-fry Vegetables

Add 1/4 cup of sliced carrot and 1/2 cup of sliced cabbage to the pan. Saute for 2 minutes. Then, add 1/4 cup of sliced capsicum and continue to cook for another 3-4 minutes, ensuring the vegetables remain slightly crunchy.

Step 3: Season the Filling

Add 2 tsp of Schezwan sauce and salt to taste. Mix everything well and cook on a medium flame for 5 minutes. Finally, add 2 tbsp of chopped spring onion greens, give it a final mix, and turn off the flame. Set the filling aside.

Step 4: Prepare the Dosa

Heat a non-stick tawa or griddle. Pour 2 laddles of idli batter onto the center and spread it evenly in a circular motion to form a thin dosa.

Step 5: Add Toppings and Filling

Once the dosa starts to cook, add a dollop of butter. Follow with 1 tsp of Schezwan sauce and spread it evenly over the dosa along with the melted butter. When the dosa is cooked and golden brown, place a portion of the prepared vegetable filling on one half.

Step 6: Roll and Serve

Carefully roll the dosa over the filling. Cook for another 30 seconds. Remove from the tawa and serve hot with your favorite chutneys or sauces.

• Ensure the tawa (griddle) is hot before pouring the batter for a crispy dosa.

• Spread the batter thinly and evenly for best results.

• Do not overcook the vegetables; they should remain crunchy.

• Add paneer or tofu to the vegetable filling for extra protein.

• Use different sauces like red chili sauce or soy sauce for a different flavor profile.

• Add grated cheese on top of the filling before rolling the dosa.