I always have carrots in stock as i use carrots in all possible forms in many dishes. When i plan to make onion dosa, i generally use carrot along with it to make it more healthier and tastier. When served with any good combination chutney/sambar, this dosa is too yummy to be left without it.
Kids like it too due to its catchy colour.
For the spread:
Onion - cut in to small pieces.
Carrot - skin peeled and grated.
Chilly - if required, cut into thin and small pieces
Corriander leaves - cut into thin pieces
mustard seeds and urad dhal - for seasoning.
Heat 1 teaspoon of oil and add the mustard seeds to it. Once they start to splutter, add the urad dhal and remove them from flame once the urad dhal becomes golden brown in colour. Add this to the onion-carrot mix. Add the thinly cut corriander leaves also. Sprinkle very little amount of salt and mix them gently. Keep this aside.
Heat the dosa tava and spread little oil in it. Once the tava is hot, sprinkle water to make the surface clear. Lower the flame and take little amount of dosa batter and spread it evenly and thick on the tava. Take the onion-carrot mix and spread it evenly on top of the dosa.
Sprinkle little oil/ghee around the dosa and on top. With the spatula, press the vege topping slightly so that it gets pressed in the dosa nicely. Let it cook.
Slowly turn the dosa upside down and cook it in low flame. Remove the dosa from the tava after few secs.
Vegetable dosa is ready. It goes very well with coconut chutney.