Vegetable Bajara Dosa

Ingredients

• Urad dal – 1/3 cup, wash and soak for 6 hours.
• Ponni/ par boiled rice – 1/2 cup , wash and soak for 6 hours.
• Poha (flattened rice) – 1/4 cup, wash and soak for 6 hours.
• Bajra flour – 2/3 cup
• Fenugreek seeds – 1 tsp, wash and soak for 6 hours.
• Salt to taste
• Carrot -1, grated
• Onion – 1/2 , finely chopped.
• Zucchini – 1, grated.
• Dill – handful (optional), finely chopped.

Method

Pre-prep

• Grind urad dal, Ponni rice, Poha and fenugreek seeds to a fine paste. Add Bajra flour and salt and grind them together to a fine batter. Ferment overnight or 8 hours.

Making the Dosa:

• Add carrot, zucchini, dill and onion to the batter and mix.
• Heat a flat iron griddle season with oil,  pour a ladle full of the batter on a moderately hot  flat iron griddle like a pancake.
• Drizzle some oil, cover and cook the Dosa on a low to medium flame. Cook a little extra since you need the vegetable to cook through.
• Now gently flip the Dosa and cook on the other side. Do the same for the rest of the batter.

Serve with Coconut/ Tomato chutney.

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