Ingredients:

10 chapathis triangular and slightly crisp.
1 large capsicum
1 large onion
1 large tomato
1 large carrot
1/4 kg baby potato
1 bunch spinach (palak is best)
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp garam masala
1 tsp red chilli powder
salt
A fistful each of fenugreek leaves and mint leaves
1 tsp Aamchur powder
2 green chillies
Oil
butter

Method:

Grind Fenugreek leaves, mint leaves and Amchur into a chutney with required salt. Take care that it is not watery.

Steam potatoes and cut into large cubes with jackets. Cut vegetables in long and thin slices. Cube the tomato. Remove all stems from spinach.

Saute all veggies except tomato in light oil till brown. Dissolve salt in a small amount of water and pour uniformly over veggies while sauteing. Add cumin, coriander, turmeric, chilli powders and saute till golden brown. Saute the tomato separately till mild brown. There should be no juice left. Add cumin, coriander powder and then mix with the rest of the veggies.

Making the roll:
Lightly butter the chapathis, place veggies in the middle. Put some green paste on top of the veggies. Roll well and grill to make them slightly crisp.

Ingredients:
Dosa Batter – 500 ml
Semolina- 2 tbsp
Onions-2 medium
Green chillies-3
Ginger- 1/2″ piece
Curry leaves-10
Mustard- 1tsp
Channa dal-1 tsp
Oil for cooking
salt to taste
A pinch of soda bi-carb

Method:

Chop onions, ginger and Green chillies fine. Heat a little oil, crackle mustard seeds, add channa dal, saute and add the curry leaves. Add this to the batter. Add all other ingredients except oil to the batter and mix well.

Heat the appam mould and add a tsp of oil in each depression. Pour batter till just below the rim in all the kuzhis and cover with a lid. Keep the flame on medium. After a minute, check if one side is done. If done, the appam will come out easily when moved. Turn over all the appams and cook for half a minute more. Remove, drain the appams and make a fresh batch. Eat with coconut chutney, green chutney or onion sambar.