Carbohydrate free, protein rich Dosa for quick breakfasts or lunches. The vegetables give a nice flavor to the Dosa.
- Urad Dal- 1/4 Cup
- Moong Dal- 1/4 Cup
- Toovar Dal- 1/4 Cup
- Channa Dal- 1/4 cup
- Ginger- a two inch piece
- Green Chilies-2 to 4, depending on how hot you need it to be
- Curry leaves- a sprig
- Black pepper whole- 5
- Cumin- 1 Tsp
- Asafetida- 1/8 Tsp
- Fresh coconut- 1/2 cup, grated
- Salt to taste
- Bell Peppers- 1, fine chopped
- Carrots- 1 Grated
- Onions- 1 Fine chopped( Optional)
- Grated Zucchini( Optional)
- Fresh Coriander- a small bunch, chopped
- Oil for making the dosa
Soak the 4 lentils for a couple of hours. Grind them to a thick, fine batter with the green chilies, curry leaves, ginger, black pepper, cumin, Coconut, asafetida and salt.
Add the chopped Bell peppers, grated carrots and the other vegetables. Mix well.
Spread the batter on a hot Griddle and put some oil on the edges. As there is no rice in the batter, it needs to be slightly thick. Cover to cook, if needed. Cook till nice golden brown. Flip and cook again for a few seconds.
Serve hot with some Avial or Chutney and Powdered jaggery.