Vegetable Dosa

Bangaloreans are great foodie's and if you ask them about their favorite food, they will be having a big list and a special place for each item .During my last trip to Bangalore my bro took me to a street joint in Jayanagar suggesting that he is very famous for his softest khaara Idli. That guy opens only after 7 pm and as the place is always over-crowded typically most of his fare gets over soon. As we reached a bit late there, we could not taste his famous Idlis but were lucky enough to get to taste another signature dish,Vegetable dosa.That was the first time I got to know that such kind of dosa's exist!! They were extremely soft and fluffy like set dosa's.Mom who again is a great foodie tried this after getting different versions from her sister and friends. She has passed this lovely recipe to me which is just perfect and yummy and always turn perfect.
But the blogosphere is lot ahead of us and I noticed that many of you have already posted different versions of dosa. The preparation of this dosa is slightly different from the other vegetable dosa's available in blogs. I have seen that a lot of people add vegetable puree to dosa batter but in my version even vegetables are added while grinding the rice and fermented which gives a different taste to the dosa and is more flavorful. Gals,Do give it a try and I am sure you will love it.
Does the batter looks like strawberry lassi for you??It does look like that for me...:)

Ingredients:

1 Cup Raw rice(normal rice)
1 handful Urad dal(less than1/4 cup)
1/4 Cup chopped Lauki(bottle gourd)
1/4 Cup chopped Cucumber
1/4 Cup chopped Beetroot
1/4 Cup chopped Carrot
1/4 Cup chopped Tomato(optional)
Salt to taste


Method:

• Soak rice and urad dal separately for 6-7 hrs.
• Grind Urad dal to a smooth mixture and add rice to it and grind it again.
• Now add all the chopped vegetables to it and grind it to a smooth mixture.Add salt to it and mix.
• Ferment it overnight and make dosa's next day.
• These dosa's are crispy outside and soft inside.Dosa's can be spread thick like Set dose or spread it thin to get crispy one's.

Serve it hot right off from the flame and on to the plate with some coconut chutney/peanut chutney or sambar.

Note:

• As the vegetables provide softness to the dosa do not add more than a handful of urad dal while preparing the batter.Otherwise the dosa's will be messed up.
• You can add finely chopped coriander while making Dosa's,but I personally prefer to make the plain dosa's and prepare a chutney that goes with this.
• Always Cover the dosa with lid once it is spread and keep it on medium flame.Let it sit for approximatley one minute then remove the lid and increase the flame to high until you see the red patches forming and do not flip the dosa.This makes the dosa crispy.
• You can even sprinkle kaarappodi inside the dosa before folding it.

This again goes to "Show me your breakfast" Event by Divya of Dil se.

and also to "EFM Theme - Breakfast Series" @ Srish Kitchen