Cornmeal - Veggie Dosa

I added recently cornmeal dosa to my list of dosas after an experiment. To give a nutritional punch, I added grated carrot and potato to the dosa batter.
I had learnt a lesson from my earlier experiment. I had cooked potato in the microwave before adding to the batter. It became all gooey and sticky and the dosas got stuck to the griddle. So, this time, I was careful enough not to repeat the mistake and added grated potato directly to the batter without cooking.
The recipe for these yummy, crispy dosas is given below. These ingredients would make 10 – 12 dosas.

Ingredients:
Cornmeal – 1 cup
Rice Flour – ¼ cup
All Purpose Flour/Maida - ¼ cup
Onion - 1
Carrot – 1
Potato – 1
Green Chillies -2
Few sprigs of cilantro
Salt - as needed
Water
Oil to make dosas

Making dosas:
Peel the skins of the potato and carrot. Grate them.
Chop the onion, green chillies and the cilantro finely.
Make a batter using all the ingredients and water. (Add water as needed so that the batter is not very thick or watery. The consistency should be in between.)
Heat a griddle and pour a ladle full of batter on it. Don’t try to spread it as the traditional dosa and add a tsp of oil around it. Turn down the heat a little bit and cover the griddle with a lid. Let it cook for a minute or two. Then flip the dosa, spread oil around the dosa again and let it cook on the other side too. Repeat this with the remaining batter.
Serve hot with chutney.

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