Ingredients

Dosa Batter

Veggie filling

Chutney powder

Mint Chutney

Ghee

For the Batter

Quinoa-1 cup

Finger Millet-1 cup

Brown rice-1 cup

Idli Rice-1 cup

Urad Dal-1/4 cup

Channa Dal-1/4 cup

Mung Dal-1/4 cup

Masoor dal-1/4 cup

Thick Poha-1/2 cup

Fenugreek Seeds- 1tbsp

salt to taste

Soak for 6 hours and blend it into a fine batter and let it ferment overnight.

For the Veggie Filling

Carrots-1/2 cup Shredded

Cabbage-1/2 cup Shredded

Red onions-1/2 cup chopped

Green peas-1/4 cup

Baby Kale-1 cup chopped

Dill Leaves-1/2 cup chopped

Fresh Coconut-1/4 cup Grated

Cumin seeds-1/4 tsp

Salt to taste

Red chili flakes-1 tsp

Sauté all the veggies together in a teaspoon of avocado oil and set aside.

For the Chutney Powder

Flax Meal-3 tbsp

Red chili powder-1 tsp

Chia seeds powder-2 tsp

Salt to taste

Mix everything together till they are well combined and set aside.

For the Mint Chutney

Roasted peanuts-1 cup

Green chilis-5 [ adjust according to taste]

Garlic-3 pods

Mint leaves-1/2 cup

Cilantro-1/2 cup

Tamarind paste-1/2 tsp

Salt to taste

Blend everything together until smooth and set aside.

Method

Heat a griddle and pour a ladelful of dosa batter and spread it into a even round shape.

Sprinkle the chutney powder and then add a good amount of veggie filling and make sure its evenly spread on the dosa.

Add a tsp of ghee around the dosa and let it cook on medium heat till the dosa turn crisp and has a brown color.

Fold over and serve it hot with the mint chutney!!