BESAN MICROGREENS DOSA WITH CRANBERRY AVOCADO FILLING

For the Dosa:

• 1 cup besan (gram flour)
• 1/2 tsp crushed ajwain
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes
• 1/2 tsp crushed black pepper
• 1/2 tsp kalonji seeds
• Salt to taste
• A pinch of hing (asafoetida)
• Handful of microgreens leaves
• 1.25 cups water
• Oil or ghee for cooking

For the Cranberry Avocado Filling:

• 1 fully ripened avocado
• 1 small onion, chopped
• 1 small tomato, chopped
• 1/2 lemon, juiced
• 1/2 tsp red chili flakes
• A handful of fresh coriander leaves, chopped
• 3 tbsp cranberries
• Salt, to taste

1. Prepare the Dosa Batter:

1. In a mixing bowl, combine besan, crushed ajwain, turmeric powder, red chili flakes, crushed black pepper, kalonji seeds, salt, hing, and microgreens leaves.
2. Gradually add 1.25 cups of water and whisk to form a smooth, lump-free batter.

2. Cook the Dosa:

1. Heat a non-stick pan or tava.
2. Once hot, pour a big ladle of batter and gently spread in a circular motion like a dosa.
3. Drizzle a little oil or ghee around the edges.
4. Cook until the bottom is golden brown, then flip carefully and roast the other side until cooked through.
5. Remove from pan and cut the dosa into 4 pieces.

3. Prepare the Cranberry Avocado Filling:

1. Cut the avocado in half, remove the seed, and scoop the flesh into a bowl. Mash until smooth.
2. Add chopped onion, tomato, red chili flakes, chopped coriander, cranberries, lemon juice, and salt.
3. Mix thoroughly until well combined.

4. Assemble and Serve:

1. Place a portion of the cranberry avocado mixture onto each dosa piece.
2. Roll or fold as desired.
3. Serve immediately while the dosa is warm and crisp.