To Make the Batter:

1. Wash and soak rice, urad dal, and fenugreek seeds in water for 4–5 hours. Drain them completely.
2. Grind this by adding water to form a smooth thick paste, the batter should not be thin. Transfer it to a big bowl. Cover and keep it in a warm place. Allow it to ferment overnight.
3. Next morning, after the batter has fermented, add salt and mix well.

To Make the Stuffing:

1. Heat oil in a pan. Add onions, ginger, garlic cloves, and green chilis and sauté them until onions turn translucent.
2. Add mushroom and sauté until it's cooked.
3. Now add carrot, cabbage, chili powder, pepper powder, tomato ketchup, and salt, and sauté for 1 minute. Let the vegetables remain crispy.
4. Add the coriander leaves/cilantro and switch off the flame.

To Make the Dosa:

1. Heat a non-stick pan on medium-high heat.
2. Pour a ladle full of batter and spread to make very thin dosas. Roast until it becomes light golden brown in color and crisp. Do not flip the dosa.
3. Now add the vegetable stuffing in one end or at the center and fold over to form a roll.
4. Remove it from the pan and cut it into pieces using knife or pizza cutter. Repeat the process for remaining batter. Serve hot.