The batter formula:
- Idli rice 2-3/4 cups
- Raw rice 1/4 cup
- Urad dal 1/2 cup
- Fenugreek seeds 2 tsp
- Salt 3 tsp
The masala part:
Vegetables: cauli flower, cabbage, beans, carrot, onion, green chillies chopped to fine bits. Each vegetable 1 cup, onion 2 cups and chilli to needed taste. Cut coriander leaves about one cup and keep aside.
Masala Powder: chilli powder, dhania powder, amchur(dry mango powder), garam masala powder, garlic powder, turmeric powder all 1/2 tsp each, add salt 1 tsp and mix together well.
Making of the dosa:
In a non-stick pan, apply a little oil, and spread one ladle of dosa batter uniformly (use a medium sized ladle). Apply 2 tbsp oil all around the dosa and cover with a lid for a few seconds. Spread the finely cut vegetables on the dosa and top the mixed masala powder( about 1/4 tsp) and blend the vegetables and coriander leaves and cover with the lid again. After one minute, when the dosa cooks to a brown colour fold it in half. Serve it with coconut chutney.
For Coconut chutney: 1 cup fried gram, 1/4 cup coconut, 4 green chillies, 1/2 tsp salt, tamarind paste- 1/4 tsp. Grind them all together and garnish it with with mustards seeds and coriander leaves.