I usually make this dosa with leftover cooked quinoa. But if you don't have any, you can quickly cook some fresh. Here, I have used 2 tbsp of Raw Quinoa for the pictorial. Rinse the quinoa well.
In a skillet/saucepan, add 1/4 cup water
Reduce the heat and simmer with a closed lid for around 6-8 minutes or
until all the water is absorbed and the quinoa is cooked. Remove from heat and let it cool.
Once cooled add all the ingredients (except the dosa batter) in a bowl. The measurements for the veggies are approximate , you can add in whatever appeals to you.
Whisk it well, until combined.
Heat a skillet (med-high) to make the dosa. I use cast iron. Ladle 1/4 cup (or 1/3 cup) depending upon the pan you have.
In a circular movement, spread the dosa batter evenly all around.
You can even make a ridge of sorts around the edges to avoid the egg mixture from flowing underneath. Drizzle some Ghee + sesame oil if desired.
Pour the egg mixture over the dosa.
Let it cook for 2-3 minutes in medium heat
or until you find the edges lifting slightly and the dosa has browned underneath. Lift it carefully
and flip it over. Cook for another few seconds on the other side or until eggs is done.