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Serve these rolls with coconut chutney and enjoy the combined flavours of south indian dosa with spinach filling.
- Soak the rice and udad dal for 6-8 hours. Blend in a mixer to a smooth batter, adding a little water if required.
- Cover and keep aside for fermenting for at least 8 to 10 hours in a warm and dry place.
- Keep aside.
- Heat the butter in a broad pan, add the spinach and corn and medium flame, while stirring continuously.
- Add the cornflour- milk mixture and add gradually to the spinach and cook on a medium flame till the mixture becomes thick.
- Add the cheese ,salt and pepper and mix well. Keep aside.
- Divide the batter and filling into 10 equal portions and keep aside.
- Heat a tava and pour a portion of the dosa batter and spread evenly in a circular motion.
- Cook the dosa using little oil.
- Place a portion of the filling at the center of the dosa and spread evenly.
- Fold the dosa once cooked and serve immediately.
This recipe was contributed by hetalanjaria on 15 Mar 2011
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