Ingredients:

For Dosa Batter:

• Kodri (Foxtail Millet): 1 cup
• Split urad dal: ½ cup
• Fenugreek seeds (methi): 1 tsp
• Water: as needed for soaking and grinding

For Vegetable Topping:

• Carrot: 1, finely grated
• Capsicum (bell pepper): ½, finely chopped
• Onion: 1 small, finely chopped
• Coriander leaves: 2 tbsp, finely chopped
• Green chili: 1, finely chopped (optional)
• Salt: to taste
• Oil: for greasing the pan

Preparation

Wash and soak kodri, urad dal, and fenugreek seeds in water for 6-8 hours or overnight.

Drain the water and grind the mixture into a smooth batter, adding water gradually. The batter should have a flowing consistency, similar to regular dosa batter.

Add salt and mix well. Let the batter ferment for 8-10 hours or overnight in a warm place.

In a mixing bowl, combine grated carrot, chopped capsicum, onion, coriander leaves, and green chili. Add a pinch of salt and mix well.

Heat a non-stick tawa (griddle) on medium heat and grease it lightly with oil.

Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin dosa.

Immediately sprinkle the prepared vegetable mixture evenly over the dosa.

Drizzle a few drops of oil around the edges and on top of the dosa.

Cook on medium heat until the bottom side turns golden and crisp. Flip the dosa carefully and cook the other side for 1-2 minutes.

Remove from the pan and repeat the process with the remaining batter and topping.

Servings: 4 (makes approx 8-10 dosa)

Notes

1. You can add vegetables like spinach, beetroot, or zucchini for variety.
2. If the batter becomes too thick after fermentation, add a little water to adjust the consistency.
3. To save time, prepare the batter and toppings in advance.