• Wash and soak the rice and dals separately in sufficient water for 5-6 hours
• Soak the methi seeds in a separate bowl with sufficient water for 5-6 hours
• Grind the methi seeds to a fine paste, add the soaked rice and ¼ cup water and grind to a paste
• Add the soaked moong and grind again
• Wash off the excess floating outer coating skin of urad-dal and add the dal to the mixture and grind smooth
• Transfer to a big bowl, cover and allow to ferment for 6-7 hours
• Add salt to the fermented batter, add some water to get a dosa batter consistency, mix well.
• Heat a dosa tava, sprinkle some water on it and spread out a ladle full of the batter into a dosa
• Drizzle oil on the sides, turn after 2-3 minutes, cook for a while and serve hot with chutney of your choice.
• The batter can be used to make Uttapams too and may be stored under refrigeration for a couple of days
• Dosa can be served with a healthy vegetable filling too

INGREDIENTS FOR FILLING:

• Wash and cut all vegetables into thin shreds
• Heat oil in a deep pan, add the sesame seeds, ginger and garlic gratings
• Add all the vegetables ana chopped chillies, saute, add chopped tomato
• Add the pav bhaji masala, a little salt and saute for a while
• If desired you may add a little of grated cheese or crumbled paneer.
• Filling can be used for Dosa or to make a healthy Roti roll

RECIPE HIGHLIGHTS

• The Dosa batter is a good combination of probiotics(contributing good bacteria to the gut), proteins, healthy carbs, fibre and methi seeds which help check blood sugars
• Methi seeds have been proven to have properties to lower blood pressure, blood sugars and correct hormonal imbalances 
• It is easy to digest, full of B-complex vitamins, and other micronutrients
• Vegetables in the filling are a good source of fibre and a number of antioxidants