Masoor Dal Dosa with Vegetables

Ingredients:

• 1 cup masoor dal (red lentils)
• 30 grams of watermelon seeds
• 1/4 cup chopped onions
• 1/4 cup grated carrots
• 1/4 cup finely chopped bell peppers (capsicum)
• 2-3 green chilies, finely chopped
• 2 tablespoons chopped coriander leaves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. Thoroughly wash the masoor dal and watermelon seeds, then soak them in water for approximately 3-4 hours. Drain the water afterward.
2. In a blender or food processor, grind the soaked masoor dal and watermelon seeds into a smooth paste. Add a little water while grinding to achieve the desired consistency.
3. Transfer the masoor dal batter to a large mixing bowl. Add the chopped onions, grated carrots, chopped bell peppers, green chilies, coriander leaves, cumin seeds, turmeric powder, and salt. Mix well to combine all the ingredients.
4. Gradually add water to the batter to achieve a thin and pouring consistency, similar to regular dosa batter.
5. Heat a non-stick or cast-iron griddle (tawa) over medium heat. Once the griddle is hot, pour a ladleful of the batter onto the center of the griddle.
6. Spread the batter in a circular motion to form a thin dosa. Drizzle a little oil around the edges of the dosa and in the center.
7. Cook the dosa on medium heat until the bottom turns golden brown and crispy. Flip the dosa and cook the other side until both sides are well cooked.
8. Remove the dosa from the griddle and serve it hot with a chutney of your choice.
9. Repeat the process with the remaining batter to make more dosas.

Note: You can adjust the thickness of the dosa by adding more or less water to the batter. Thinner dosas will be crispier, while thicker dosas will be softer.

Enjoy your delicious masoor dal dosa with vegetables!