Spinach - Carrot Dosas

To my family, skipping breakfast seems like an eternal starvation. All of us like home cooked breakfast (who wouldn't?) and some don't appreciate toast / cereal and so I end up making breakfast every day. After cooking all week long, however I tend to choose simple and substantial ones for weekends. Today we went with spinach carrot dosas for the brunch. The inspiration to this dosa came from a TV cook show and I have changed the recipe considerably to suit our needs.

Spinach - Carrot Dosas served with Carrot Chutney

Ingredients to make a dozen dosas:
1 cup toordal
1 cup rice (long grain will do)
2 cups firmly packed, spinach leaves
1 cup grated carrot
1 or 2 onions, finely chopped
1/4 cup shredded fresh coconut (entirely optional)
Red, dried chilies - 12 (I used byadagi variety, which are less spicy. If using hot variety reduce the quantity according to taste.)
Salt to taste (I used a little over 1&1/2 tsp)
Asafoetida (about a pinch and optional)
Oil to make dosas

Preparation of the batter:
Soak rice and toordal in water overnight or for at least 3 hours. Throw away the water used to soak and wash the rice and dal once again. Grind rice and dal along with washed spinach leaves, salt, red chilies, asafoetida and coconut into a coarse batter adding water as needed. The batter should be thicker than regular dosa batter and should not be runny. Add carrot and onion to the ground batter and mix well.

Making dosas:
Heat a dosa pan and pour a ladle (about 1/4 cup) of batter onto it. Spread into a thin circle with the back of the ladle and pour 1/4 tsp of oil around the dosa. Let it cook on low - medium flame. When the bottom side is cooked and turns golden brown, flip the dosa with a spatula, spread again 1/4 tsp of oil around the dosa and let it cook for a few seconds. Remove the dosa when done.
Repeat the process with the remaining batter.