1 1/2 cups - Rice Flour [Chawal atta]
6 Tbsp - Wheat flour [atta]
3 medium pcs or 1 1/2 cups - Onions (cut thin and long)
2 medium pcs or 1 cup - Carrot (grate)
1 1/2 pcs - Red bell pepper (roast on direct gas or oven, remove the blackened charred skin and cut thin and long)
1/2 pc - Yellow bell pepper (chop finely)
25 pcs - Black peppercorn [Kali mirch] (pound little)
15 pcs - Curry leaves [Curry patta] (chop finely)
12 leaves - Spinach [Palak] (chop thin and long)
To Taste - Salt
7 cups - Water
Oil for cooking
Add all the ingredients in a bowl.
Mix very well and keep it aside to ferment for 10 to 15 minutes.
Heat the girdle [tava]and spread a teaspoon of oil on it.
Pour 1 large katori of the mixture on the tava from a top distance of 6 to 8 inches.
It will be thicker than a normal rawa dosa, but will form a mesh (jaali) unlike a uttapam.
Now pour a teaspoon of oil on it and another teaspoon of oil on its periphery (around the dosa).
When done flip it over and cook for a little time.
Coriander Coconut Chutney
3 cups - Coriander leaves (wash and chop)
1 cup - Coconut (grated)
1/2 cup - Daalia
5 pcs - Dried red kashmiri chillies (remove seeds and cut into three parts)
2 pcs - Green chilies (cut into halves)
1 tsp (to taste) - Salt
1 cup -Water
Mix everything together and blend it to a fine chutney.
Tempering (vaghar) for the chutney
1 tsp - Salt
1 Tbsp - Oil
1 tsp - Mustard seeds [Rai]
1 Tbsp - Split bengal gram [Chana dal]
15 leaves - Curry leaves [Curry patta]
Heat the oil in a very small pan [kadai]
Put the mustard seeds in it.
When it splutters add the split bengal gram and curry leaves.
Cook for sometime and add it to the chutney.
Storing of the chutney : It stays well for atleast 3 days in the refrigerator.