Recipe Ghee Roast Vegetable Dosai

Ingredients:
1. Rice - 4 cups
2. Urad dal - 2 cups
3. Fenugreek seeds - 1 tspn
4. Pre-cooked rice - 1 cup
5. Sugar - 2 tspn
6. Salt as per taste Vegetable Stuffing:
1. Potatoes - 1 no. med sz (finely chopped)
2. Greenpeas - 2 tbpsn (frozen) or (if you are adding cooked add it just before turn of the heat adjust the salt)
3. Beans - 10-12 no. (finely chopped)
4. Carrots - 1 no. med. sz. (finely chopped)
5. Capsicum - 1 no. med. sz. (finely chopped)
6. Cabbage - 2 tbspn (finely shredded)
7. Onions - 1 no. med. sz. (finely chopped)
8. Ginger - Garlic paste - 1 tspn
9. Green chillies - 3-4 no. (as per your taste)
10. Red chilli powder - 1 tspn
11. Turmeric powder - 1/2 tspn
12. Coriader powder - 1 tspn
13. Garam masala powder - 1 tspn
14. Juice of 1 med. sz. lemon
15. Coriander leaves - 2 tbpsn (finely chopped)
16. Oil - 1 tbspn
17. Ghee - 3 tbspn

1. Tuvar dal - 2 cups
2. Tamarind - alarge lemon sized ball
3. Coriander seeds - 2 tbspn
4. Red Chillies - 4-5 nos
5. Fenugreek seeds - 1/2 tspn
6. Turmeric powder - 1/2 tspn
7. Asafoetida - a pinch
8. Coconut (fresh) - 2 tbspn
9. Oil - 2 tbpsn
10. Salt - as per taste
11. Mustard seeds - 1 tspn
12. Curry leaves - 4 sprigs
13. 4 tbspn chopped coriander leaves
14. 1 cup vegetables (brinjal, french beans etc.) cut into pieces.
15. Jaggery - a med piece

1. Onions - 1 medium (chopped)
2. Red chilli powder - 1 tspn
3. Salt as per taste
4. Oil - 2 tspn
5. Mustard seeds - 1 tspn


Method

1. Soak rice & fenugreek seeds together and soak urad dal separately for 6-7 hrs.
2. Grind dal separately to a fine paste by adding little water take it out in bowl.
3. Now grind rice, fenugreek seeds & pre-cooked rice to a fine paste by adding little water.
4. Now add salt to the rice & dal mix well let it ferment overnight.
5. The batter should be of pouring consistency can add little water if it is too thick.
6. JUST BEFORE MAKING DOSAI ADD SUGAR (LET IT STAND FOR 5 MIN) AND MIX IT FOR GOOD BROWN COLOUR.

1. Take a wok or kadai on med-high heat oil in it then add onion & green chillies to it fry it until light brown the add ginger-garlic paste fry it for one second then add chopped vegetables to it stir close the lid and allow it to cook for for 2 - mins.
2. After 2 mins remove the lid add all the powder masalas and salt stir well close the lid allow it cook for more 4-5 mins until done.
3. Turn off the heat allow it to cool and then add coriander leaves & lemon juice mix it well.

To Make Stuffed Dosai:

1. Take a non-stick girdle heat it on med flame, smear few drops of oil on it wipe it with aclean cloth, then take a ladle of batter on the girdle spread quickly cover and cook for 2 mins.
2. Then keep 2 tbspns of feeling fold over the dosai to seal the filling smear ghee on both the sides roast it to golden brown.
3. Serve hot with Udupi sambhar and onion chutney.

Udupi Sambhar:

1. Cook dal till soft, smash it well till grains break up partly, so that a smooth paste forms. Take a kadai heat oil in it then add onions & vegetables then add turmeric, salt, coriander leaves. 2 sprigs of curry leaves & little water cook it. Keep aside.
2. Roast coriander, fenugreek seeds, red chillies & asafoetida cool it and grind it with coconut and tamarind with a little water to a smooth paste. Add water to make it a pouring consistency to mix it in the dal.
3. Now add the dal mixture to the cooked vegetable boil it for 2 min. then take asmall pan heat oil in it once heated add mustard, curry leaves (remaining leaves) when splutters add this tampering to the sambhar. Check the seasoning. Serve hot with dosai.

Onion Chutney:

1. Take blender add onions, red chilli powder & salt grind it to a smooth paste.
2. Then take pan heat oil in it add mustard seeds when splutters, add the paste fry it until raw smell of the onions goes of or until oil separates.
3. This chutney can be served with Idlis, dosai, chapatis.

ENJOY IT!!!


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