Tiranga dosa

With Independence Day around the corner, I thought of making a tiranga dosa instead of the regular one. While the dosas definitely looked good, and tasted good too, the kids didn't seem overtly thrilled with the novelty of the dish, and I might just stick to the regular dosa in future. Those are far less labour intensive.

For the batter:
2 measures boiled rice
1 measure urad dal
1 tsp fenugreek seeds
Salt to taste

1 carrot
3/ 4 sprigs coriander or mint or broccoli
Cooking oil

Method:
Soak 2 measures boiled rice and 1 measure urad dal overnight, along with 1 tsp fenugreek seeds. 
Grind it smoothly, with minimal water, and let it ferment for 6 hours. 
Take about a third of the batter, and grind it again with one chopped carrot
Take another third of the batter and grind it with either broccoli or coriander or mint (chillis if you like)

Heat a pan, bring the temperature down by sprinkling water on it, put one spoonful of orange batter. Place one spoonful of white batter on it, and one spoonful of green batter over that. Grease the edges, turn over when the edges start lifting off. Serve hot.