Dosa is a native food of South India. Easy to prepare breakfast at all home. I made this dosa (tri)colourful by adding the Mysore Dosa's Kara chutney and Spinach Dosa's  Spinach puree and Coconut chutney in it.
       This Dosa does not need a dip, since it already has all Spicy chutneys. I have prepared this in Soybean Dosa as i do not prepare the traditional dosas (urad dhal) dosas often. You can prepare this in normal dosas made with urad dhal also.
      This recipe you can alter by adding tomato chutney for saffron colour and mint or coriander chutney for green colour. You can prepare this dish when you prepare chutneys for dosa. Just apply Chutney and cook the dosas for a minute. Tricolor Dosa Ready!!!

Independence Day Recipes

INGREDIENTS:
Dosa batter- 6 laddle

Saffron Colour: Kara Chutney
Red chilli- 2
Garlic- 1 clove
Tamarind- small piece
Roasted channa dhal- 1 tablespoon
Coconut, grated- 2 tablespoons
Salt- to taste

White Colour: Coconut Chutney
Green chilli-1
Garlic- 1 clove
Tamarind- small piece
Roasted channa dhal- 1 tablespoon
Coconut, grated- 2 tablespoons
Salt- to taste

Green Colour: Palak Puree
Spinach- 1 cup
Ginger- 1/2 inch
Green chilli-1
Salt- to taste
Republic Day Recipes


PROCEDURE:
Kara Chutney:
  • Slightly dry roast the red chilli and add garlic, tamarind, channa dhal, coconut, salt in to a blender jar and grind as fine paste. 
 Coconut Chutney:
  • In a blender jar add green chilli, garlic, tamarind, channa dhal, coconut, salt and grind as fine paste.
Palak Puree:
  • In a pan add the chopped spinach leaves and cook for a minute till it slightly wilts. Add this in a blender jar with ginger and green chilli and grind as a fine paste.
Tricolour Dosa:
  • Take a ladle full of batter and make dosa by circular motion on a greased dosa pan.  Sprinkle a teaspoon of oil on top of dosa. Using separate spoons apply the three colored chutneys on top of dosa in even intervals. 
  • Allow to cook for a minute. If you like you can flip the dosas and cook the other side also. 

Tricolour Dosa