INSTRUCTIONS

1. Start by grinding the soaked red lentils into a fine paste using a mixer or blender. Add salt, lal mirch, and roasted cumin seed powder according to your taste preferences. Mix well and set the batter aside.
2. Heat a non-stick pan and sauté the finely chopped onion, baby spinach, mushrooms, and capsicum until they are cooked but still retain a slight crunch. Season the vegetables with salt, garam masala, and any other approved spices you desire. Stir well and cook for an additional 5-10 minutes until the flavors meld together. The dosa filling is now ready.
3. Heat a non-stick flat surface pan or dosa tawa over medium heat. Take a ladleful of the prepared lentil batter and pour it onto the hot pan. Use the back of the ladle or a spoon to spread the batter in a circular motion, forming a thin dosa. Cook it for about 5-10 minutes on each side until both sides are cooked and turn golden brown.
4. Once the dosa is cooked, transfer it to a plate.
5. Place a portion of the prepared vegetable filling onto one half of the dosa. Fold the other half over the filling to create a half-moon shape.
6. Cut the dosa into two pieces and serve hot with homemade mint chutney or any other approved healthy dip of your choice.