Dosa batter (4 cups of rice & 1 1/2 cups of udad dal soaked in water for 4 -5 hours then ground to thick batter in the blender with salt and a pinch of soda bi-carbionate) and left for fermentation for 3-4 hours.
1 cup finely shredded cabbage
1 cup finely chopped carrots
1 cup finely chopped capsicum
1/4 cup finely chopped tomatoes
1/2 cup finely chopped spring onions
1 cup finely chopped onion
4 tbsp fresh coriander leaves, chopped
Soya sauce
Tomato ketchup
Sechzwan sauce
Vinegar
Butter

Chinese Chopsuey Dosa

1. Heat the pan, sprinkle little water & little butter, then clean the pan with dry clean cloth.
2. Now take half a cup of batter of dosa and put in the center of the pan and spread the batter in circle forming a big round (like pancake).
3. While it is on slow fire, add a tbsp. of butter on the dosa, 3 tbsp cabbage, 2 tbsp carrots, capsicum, spring onion, onion, 1/2 tbsp tomatoes, little coriander leaves, 2-3 drops of soya sauce, 1 tbsp tomato ketchup, schezwen sauce, few drops of vinegar and mix all the vegetables with a spoon on the dosa itself without letting the dosa break.
4. Now cover only this mixture on the center of dosa for 2 minutes with a lid leaving the sides of the dosa open. Remove the lid, mix once again, bring the mixture in the center again and roll the dosa.
5. Chopsuey dosa is ready for serving with hot green or red chutney.
   Preparation time: 30-45 minutes