Being a South Indian, the one most often prepared breakfast is Dosa. Be it plain, onion, masala, ravva, whatever is the version, dosa is a special and most loved food at home. I actually prepare dosas for dinner as well, especially when I am in no mood to cook and need something comforting and yet delicious. I make this mixed-veggie dosa when I want something healthy. The best thing about this recipe is you can add any vegetable. Many prepare mixed-veggie dosa, but they add the vegetables either as toppings or prepare a curry with it. But I find this method easier and you need not worry about the combination of vegetables, you add anything and it works great 🙂
Makes: 15 dosas
Cooking time: 5 mins
Preparation time: 20 mins
Any vegetables of your choice – ¼ cup, each vegetable (I used capsicum, cabbage, corn, green peas, beans, carrot, bottle gourd, spinach, raw mango)
Green chilli – 3 or 4 (slit lengthwise)
Whole wheat/multi-grain flour – 1 cup
Rice flour – 1 cup
Semolina/suji/upma ravva – 1.5 cups
Cumin seeds – 1 tbsp
Asafoetida/hing – 1 tsp
Curry leaves – 4 or 5 (cut into small pieces)
Coriander leaves – ¼ cup (finely chopped)
Salt – to taste
Oil – 1 tbsp
- Cook all the vegetables either in a pressure cooker/in a pan with a pinch of salt until they are completely done. Separate the water/stock from the vegetables and let the veggies cool for about 10 minutes. Do not discard the stock, we will use the same for the dosa batter.
- Once the vegetables cool down, blend them with required stock to get a smooth paste. Transfer it into a bowl.
- In a small pan, heat little oil and add the cumin seeds, curry leaves and hing. Remove from heat and add it to the paste prepared above.
- Add the coriander leaves as well to the paste.
- Into this add the wheat flour, rice flour, semolina, enough salt and required stock to make it into a smooth dosa batter. Make the batter slightly thin, so that you get a dropping consistency. Check the images attached.
- Heat a flat-pan/tawa, drizzle some oil and pour 2 ladles of the batter. Prepare the dosa in a manner similar to rava dosas.
- Serve hot with either podi or besan chutney. I prepared both and it was great with the besan chutney.
Depending on how crispy you want your dosas, you may add or reduce the semolina. I wanted them crisp so I added more.