Golden Dosa Fritters

For Dosa:
1/2 cup sprouted moong (whole green gram)
1/2 cup sprouted kulith (horse gram)
Kabuli channa sprouts - 1/2 cup
Boiled rice - 1 cup
Red chilly - 4 to 5
Ginger (chopped) - 1 piece
1/2 tsp salt
Chopped coriander leaves - 2 tbsp
For dosa filling:
Cheese spread - 1 tsp for each dosa
Ground pepper - 1/2 tsp for each dosa
Spring onions ( chopped) - 1/2 cup
For batter dip:
Maida - 2 tbsp
1/4 tsp salt
Tomato puree - 2 tbsp
oil for deep-frying

1. 1. grind the sprouts and other ingredients to a soft paste. garnish chopped coriander leaves and keep aside.
2. 2. make thin fluffy 1" diameter dosas in a nonstick tava.
3. 3. spread out the cheese on to one side of each dosa and sprinkle with pepper and spring onion slivers.
4. 4. roll the dosa carefully without allowing the contents to spill.
5. 5. mix maida in 1/2 cup water to get a thinner consistency. add tomato puree to this mixture.
6. 6.dip each dosa in the maida/tomato puree dip and deep fry till golden brown.
7. 6. serve with pudina - garlic chutney