Soak rice, dhals, millet, barley and fenu Greek in water-- about 4 hours
Grind to make a smooth paste. I use idli grinder. Idli grinder gets stuck when vegetables are added
You can set aside half the batter for making beet root dosai. Beet adds colour to dosai, makes it healthier. Add shredded beet. I use pre seasoned cast iron skillet for making Dosai. Make dosai over medium high heat.
Grease the skillet. I dip paper towel in sesame seed oil to grease the skillet Spread a cup of fermented batter using a ladle. Make it thin for a crispy dosai. Cover, turn over the dosai after a minute or so to cook the other side, remove from the skillet when done about two minutes
I blend vegetables separately y in a blender. Then mix it with the batter, Ferment overnight at room temperature. Batter preparation may take 45 minutes.
If you want to make dosai on the same day, add yeast to the batter, ferment for a few hours in a warm place
Add salt to taste
Serve with your favorite chutney-coconut, mint or tomato chutney or sambar
You may also stuff the dosai with potato curry
