Mixed Vegetable Masala Dosa
The thin crepe-like dosa filled with spicy potatoes is an absolute favourite. This version is filled with the goodness of delightful mixed vegetables — a light, crispy dosa served hot and fresh with an assortment of chutneys and sambhar.
Ingredients
- 2 chopped carrots
- 2 chopped capsicums
- 2 chopped potatoes
- 1 grated cauliflower
- 1 chopped onion
- 2 chopped tomatoes
- 2 chopped chilies
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon ginger-garlic paste
- Salt
- Oil
- A small bowl of green peas
- Coriander leaves
- Dosa batter
Method
- 1
Chop all the vegetables and boil in water with a pinch of salt.
- 2
Heat oil in a kadhai, add chopped onions and sauté. Add chopped tomatoes and green chilies with salt; toss well.
- 3
Add the ginger-garlic paste and stir. Add all the spice powders and fry until oil oozes from the edges.
- 4
Add the boiled vegetables and toss; cook for at least 5 minutes. Remove from heat and top with fresh coriander leaves.
- 5
Heat a tawa and spread a ladle of dosa batter into a thin circle. Add ghee or oil around the edges and cook a few minutes.
- 6
Spread two teaspoons of the vegetable masala across the middle. Fold the edges over the filling and remove from the pan.
- 7
Serve hot and fresh with the chutney or dips of your choice.
