Leftover Indian Dosa

Leftover Grilled Chicken 1/2 measuring cup	Leftover Grilled Eggplant Sauce 1 tablespoon
Little tomatoes 4	Leftover Tomato Sauce 2 tablespoons
Leftover green onions 3 trees	cilantro 5 trees
Leftover baby spinach (optional) 8 leaves	Indian flying pancake (scallion pancake) 1 picture

How to make leftover Indian dosa

Step 1

Take out a piece of store-bought quick-frozen Indian chapati or scallion pancake and place it on a dry floured board to thaw.

Step 2

While waiting for thawing, prepare the ingredients. Shred the green onions and cut the small tomatoes in half.

Step 3

After the Indian pancakes are defrosted, the surface of the dough will be a little moist. Sprinkle a little flour on it and spread it evenly. Spread flour on the rolling pin and roll the dough into a large thin sheet.

Step 4

Spread the roasted eggplant sauce (if you don't have it, you can also use the remaining thick vegetable sauce, or you don't have it), tomato sauce, chicken, green onions, coriander, spinach, and cherry tomatoes. Leave a few slices of spinach and cherry tomatoes. Put the dough into a flat-bottomed non-stick pan without oil and fry until the bottom is golden brown

Step 5

Flip and continue frying, pressing firmly with a spatula to coat the vegetables. After frying, take off the pan. Shoveling is no problem. If you are afraid of spreading, use a large plate to cover the pan and flip it over.

Step 6

After turning over

Step 7

Flip and add the remaining spinach and cherry tomatoes. OK.

Step 8

People who like to be busy, like me, found a long coriander, folded the cake, and tied it with the coriander. Tips for cooking leftover chapatis