Vegetable Cut Dosa

There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…

Click here to know how to make the Dosa Batter

Ingredients

• Fresh green string Beans - 7 to 8 no.
• Cauliflower - 8 to 10 florets 
• 1 medium size carrot 
• 1 medium size potato 
• 1 medium size Onion 
• 1 medium size Tomato 
• Peas (optional)

Masala Powders:

• Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Turmeric Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Oil
• Fresh Coriander leaves for garnishing

For Seasoning:

• Mustard Seeds - 1tsp 
• Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Saunf/ Fennel seeds - 1 tsp
• Garlic and Ginger Paste - 2 tsp 

Time Required : 20 mins (Excluding Batter Preparation)

Vegetable Stuffing Method:

1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside
2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and  all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves

How to Prepare Dosa:

1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.

2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa. 

3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.

The thinner and crispier the dosa, the better it tastes!

Serving: Serve hot with any of your choice of chutney.