Step-by-Step Instructions

1. 1.Prepare Black Pepper

   In a mortar and pestle, crush 1 teaspoon of black pepper coarsely and set aside.

2. 2.Combine Dry Ingredients

   In a large mixing bowl, add 2 cups of bajra flour, 1 teaspoon of salt, 1/2 cup of besan (chickpea flour), 1/2 cup of wheat flour, and 1 sprig of finely chopped curry leaves. Whisk these dry ingredients together thoroughly.

3. 3.Add Wet Ingredients and Vegetables

   To the dry mixture, add 1/2 cup of sour curd, 1/4 cup of finely chopped onion, 1/4 cup of finely chopped capsicum, 1/4 cup of chopped coriander, 1 finely chopped green chilli, 1 tablespoon of finely chopped ginger, and 1/4 cup of finely chopped or grated carrot. Mix everything well.

4. 4.Prepare the Batter

   Gradually add water, starting with 750 ml, and whisk vigorously to form a smooth, lump-free batter. Continue adding water up to 1 liter until the batter reaches a pouring consistency similar to regular dosa batter. Whisking quickly helps to aerate the batter, making the dosa light and fluffy.

5. 5.Rest the Batter

   Cover the bowl and let the batter rest for at least 30 minutes. If you are not using sour curd, add a pinch of baking soda to the batter after resting and mix well, then wait for 5 minutes before proceeding to cook.

6. 6.Cook the Dosa

   Heat a tawa (griddle) on medium flame. Drizzle a little oil and spread it evenly to season the tawa. Pour a large ladleful of batter onto the hot tawa and spread it as thinly as possible using the back of the ladle. Due to the presence of vegetables, it may not spread as smoothly or thinly as traditional dosa.

7. 7.Roast and Flip

   Drizzle oil around the edges and in the center of the dosa. Cook on medium flame until the edges turn reddish-brown and the dosa appears cooked through. Gently loosen the dosa with a spatula, flip it, and cook for another 2 minutes on the other side until it is golden brown and crispy. This dosa might be slightly fragile due to the lower gluten content and vegetables.

8. 8.Serve

   Once cooked on both sides, fold the dosa and transfer it to a plate. Serve hot with your favorite chutney.