Healthy mixed-vegetable Dosa

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 🙂

Ingredients:

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

Procedure:

1. 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.
2. Once the vegetables cool down, blend them with required stock to get a smooth paste. Transfer it into a bowl.
3. 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.
4. Add the coriander leaves as well to the paste.
5. 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.
6. 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.
7. Serve hot with either podi or besan chutney. I prepared both and it was great with the besan chutney.

Note:

Depending on how crispy you want your dosas, you may add or reduce the semolina. I wanted them crisp so I added more.

Related Images: