Spring Vegetable Dosa

Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:

• Urad Dal 1/2 Cup
• Rice Flour 1 Cup
• Green Chiles 1
• Salt to taste
• Oil as required

For One Serving:

• Ginger Chutney 1 Tbsp
• Cabbage (grated) 2 Tbsps
• Green Bell Pepper 1 Tbsp
• Carrot (grated) 1 Tbsp
• Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side

Source: Talimpu