Method:

Soak rice, chana dal, urad dal, methi for 3 to 4 hrs , then blend it to a smooth paste by adding cooked rice/soaked poha to a smooth paste, once done mix the batter properly and set aside covered, allow it for fermentation for 10 to 12 hrs. Next morning the batter rises in quantity, then the batter is ready to make dosa, add cooking soda (optional) and salt, mix with the fermented batter nicely and keep ready.

To make saffron dosa –

Heat a pan by adding 1 tbs of oil in it, once it is hot add cumin, allow it to splutter, add dry chilies, then add a pinch of ginger, garlic paste, saute until raw smell goes, add  chopped tomato fry until it becomes soft, add a pinch of turmeric, saute, remove from the flame, allow the mixture to cool.

Once the mixture is ready, transfer it to a blender and blend it to a smooth paste by adding little water if necessary, once done take 1/2 bowl of prepared batter/ required amount of batter,

Mix the blended paste into the batter and keep ready.

To make Green dosa –

Take a bunch of spinach, take the leaf part of it, rinse it well, drain it and keep ready, heat oil in a pan, add spinach, green chilies, a pinch of asafoetida and grated ginger saute until spinach becomes soft for 2 min and remove from the flame, allow it to cool, once it is ready, transfer all the ingredients to a blender, add rinsed coriander (small bunch) blend it to a smooth paste by adding little water,

Add the blended mixture to 1/2 bowl of batter/required amount of batter, mix well and keep ready.

Heat a flat pan, grease it with oil, once it is ready to make dosa, add a laddle of batter in the center, spread it gently to circular shape, drizzle butter/ghee/oil of your choice around it, cook covered for 1 min, once it is cooked/done flip to cook the other side, cook it for 1 min and remove.

In the same way make a white dosa with the fermented plain batter.

Next make a green dosa, following the same procedure.

Serve hot straight from the pan, Enjoy with chutney, sambar and chutney pudi.

Enjoy !!!

Note –

You can also add finely chopped onion and chopped coriander after spreading the dosa on hot tawa, tap it gently with a spatula, add oil/ghee/butter on it, Which makes more delicious.

In the same way you can make Tri coloured  Idli ‘s – Soak 2 cup of Idli rice, 1 cup of urad dal, 2 tbs of thick variety of flattened rice and 1 tsp of fennugreek for 3 to 4 hrs. Then blend it to a super fine paste to Idli batter consistency, mix well, keep the blended batter for fermentation covered for 10 to 12 hrs.

Next morning add salt to the batter, mix well and keep ready, prepare the same seasoning as shown above, mix with required quantity of batter, grease the idli mould with oil, add safroon, white and green batter in each mould, steam it for 15 min. Once done, remove from the idli mould, serve hot and Enjoy Tri colored Idli’s with chutney and sambar.