• Make the filling:
  Heat oil in a wok or wide skillet over medium-high heat.
• Add garlic, ginger, and green chili. Sauté for 30 seconds until aromatic.
• Add onion, both cabbages, carrots, and bell pepper.
• Stir-fry for a minute.
• Season with salt, pepper, and soy sauce.
• Toss well and continue sautéing for 3–4 more minutes, just until the veggies are tender-crisp (see FAQs & Notes for helpful tips)
• Take the pan off the heat.
• Finish off with half the amount of sliced green onions and chopped cilantro/coriander leaves, reserving some for final plating.
• Set aside.
• Cook the dosas:
  Pre-heat a nonstick or cast iron flat pan over medium heat for about 5 minutes.
• Lightly grease it.
• Using a ladle, pour about ½ cup of batter in the center of the pan.
• Using the back side of the ladle, spread the batter onto the pan using a concentric circular motion into a 6–8 inch round and canvas paper thin crepe (see FAQs & Notes for helpful tips).
• Drizzle a few drops of oil over it and around the edges.
• Cook for about 2-3 minutes, until golden and crisp at the bottom.
• Flip and cook for another minute on the other side.
• Assemble and roll:
  Transfer the cooked dosa onto a work surface or a cutting board.
• Spoon a thin line of the prepared veggie filling along the center.
• Roll the dosa tightly over the filling into a log.
• Let it rest seam-side down for 1 minute to seal.

Slice and serve:

• Slice into 2-inch pieces.
• Garnish with sliced green onions and chopped cilantro/coriander leaves.
• Serve warm or at room temperature with chili sauce.