POLIticks for the plate

Ingredients  
1 cup dosa rice 
3/4 cup toor dal 
4-6 roasted dry red chillies 
2 small onions (chopped finely) 
1/4 cup dill leaves (chopped finely) 
1/4 cup drumstick  leaves (chopped finely) 
1/4 cup spinach (chopped finely) 
1/4 cup cabbage (chopped finely) 
3 tsp tamarind extract 
1 cup coconut 
A pinch of hing (asfoetida) 
Oil
Salt to taste

Method 
Soak rice and dal separately for about an hour each, drain and set aside.
Blend coconut, red chillies and tamarind into a fine paste.
Add toor dal and blend to get a smooth paste, adding very little water when blending.
Add  hing, salt and drained rice and blend again to get a smooth-coarse consistency.
To this mixture, add chopped spinach, dill, drumstick leaves, cabbage and onions. Mix well.
Heat tava, applying a little oil. Pour thick dosas (spread the batter gently but don’t press it). Fry on both sides till they turn brownish.
Serve hot with fresh butter or ghee

— As told to Ruth Prarthana