Mixed Vegetable Khalsa

Ingredients:
Ginger - 2" piece
Coriander seeds, roasted in some oil - 2 tbsp (can replace with 2 tsp of coriander powder)
Coriander leaves - a handful
Black pepper - 20-30 corns
Cumin seeds - 3/4 tbsp
Potatoes, diced - 4 med
Carrots, diced - 4 med
Tomatoes, diced - 4 med
Cauliflower, diced - 1 med
Peas - 100 g
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

Method:
Grind the first five ingredients with a small amount of water to make a thick paste. Set aside.

In a wok, season hot oil with cumin seeds, when they start to splutter add the tomatoes. Cook until lumpy. Now add the chopped vegetables with turmeric and salt and add enough water to cover. Cook covered on medium flame. When the vegetables are almost cooked and the water is almost gone, mash lightly (or blend lightly with a handheld blender) and add the ground paste. Cook on a low flame for 5 min. Garnish with freshly chopped coriander leaves and serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: A professor at The Guru Nanak Khalsa College of Arts, Science and Commerce.

Mixed flour dosa

Ingredients:
Rice flour, ground fine - 1/2 cup
Semolina, ground fine - 1/2 cup
Wheat/all-purpose flour - 1/4 cup
Salt - to taste
Oil for frying - 1/2 cup (less than one spoon for each dosa)

Optional ingredients:
Red onion, chopped - 1 small
Green chili, chopped - 1
Cumin seeds - 1 tsp
Curry leaves - 5-6
Asafoetida - a pinch
Fry these ingredients in some oil until the onions turn translucent. Set aside.

Servings: 4-6 dosas
Time: 15 min

Method:
Mix the flours together in a bowl with the salt. Add water in small amounts, stirring until you have a smooth, easy-pouring batter. These dosas will not require spreading with a ladle, instead we will rely on the fact that the batter is watery enough to spread just by rotating the pan. In order for this to work well, you have to ensure that the rice flour or semolina is not too coarse. If it is, you can blend the batter once prepared, but before you add the optional ingredients.

Heat up a skillet or non-stick pan until it starts to smoke. Lower heat to medium, pour 1/2 tsp of oil and spread around by rotating the pan. To test if the batter is fluid enough, pour half a big ladle onto the pan, and rotate the pan to see if the batter spreads thin before it starts to cook. If required, add water to the batter at this point. Each time you ladle some batter into the pan, rotate to spread the batter, then pour a little bit of oil along the sides as well as on top of the dosa. Allow it to cook on one side, then flip and cook the other side.

If you've added the onions, etc, this is a meal in itself and doesn't require a dip to go with it. But may I suggest milagai podi with sesame oil? Or perhaps some thengai thugayal?

Author: Shrinkingsodacan
Source: Mom's recipe
Alternative: Mix the flours and spice with raw cumin seeds and chopped curry leaves.