Jini Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
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Dig into this magical cheesy delight! the amount of cheese used in this recipe will definitely make the calorie-conscious faint, but even they would love to feast on this on a day off! the tomato garlic chutney used in this recipe deserves special mention as it brings in the much-needed tanginess.
- Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
- Place 1 tbsp of butter in the centre, add 1½ tbsp of onions, 1½ tbsp of cabbage, 1½ tbsp of capsicum and ¼ cup of tomatoes, mix well and cover and cook on a medium flame for 2 minutes.
- Add 1 tbsp of tomato-garlic chutney, 1 tbsp of coconut chutney, ¼ cup of masala, ½ tsp of chilli powder, ¼ tsp of garam masala, salt and grate ½ cheese cube and mash well using a potato masher.
- Add another ½ tbsp of butter and grate remaining ½ cheese cube, mix well and cover and cook on a medium flame for another minute.
- Spread the stuffing evenly over the dosa, fold over while pressing it lightly using spatula to make a flat roll and cut into 4 equal pieces using the sharp edge of the spatula on the tava (griddle).
- Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
- Repeat with the remaining ingredients to make 3 more plates.
- To make a jain version, follow the recipe procedure as given above.
- Simply replace the masala with equal quantities of chopped paneer and replace onions with an equal quantity of cabbage.
- Replace 1 tbsp tomato garlic chutney with 1 tbsp of tomato ketchup and 1 tsp of chilli sauce.
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