Enjoy this Jain Jini Dosa, probably one of the most eaten dosas on any roadside dosa stalls in Mumbai. Jini Dosa is favourite of many and the best part about this is that you also get to learn to make the dosa batter at home, which is definitely more hygienic and more sattvic than outside. So let’s get started making some delicious Jain Jini Dosa.
Wash rice, urad dal, channa dal and fenugreek seeds together.
Now add poha and crush it into fine batter making sure the grinder jar doesn't become hot or it will spoil the batter.
Now cover the batter and keep it aside in a warm place.
After grinding the batter, add some salt to prevent it from becoming sour. Specially in summer.
For winter, you can add salt to the batter when you are going to make the dosa.
You can use the batter after 5-6hrs.
Before making the dosa, add little water and adjust the consistency of the batter.
On a heated pan, spread the dosa batter.
Now lower the flame and in the centre of the dosa add cabbage, capsicum, tomatoes, schezwan sauce, tomato ketchup, pav bhajji masala, chat masala and ghee.
Mix everything and be gentle as we dont wanna tear the dosa.
Spread the mixture evenly through out the dosa.
Now you can add the grated cheese, paneer and coriander.
Cover the pan with the lid and let the dosa cook.
Cook the dosa till its golden brown and when you see some bubbling on the dosa.
Roll the dosa and take it off the pan.
Tadda Jini dosa is ready.
You can garnish it with some cheese and coriander to give it an extra cheesy twist 😉