Wash and soak the lentils, rice, quinoa and methi seeds together in water for 4-5 hours or an overnight period.
Grind all the soaked ingredients into a batter with fine consistency using little water.
Note that the batter should not be runny. Let the batter ferment for 4-6 hours or overnight.
If you are cooking it the next morning, add salt to taste just before making the dosa. Mix this well.
To cook the stuffing, heat oil in a sauté pan. Add in the mustard seeds.
Once the mustard seeds pop, add in the curry leaves, chopped onion and slit green chillies. Sauté this mixture until the onions turn transparent in colour.
Next put in the chopped carrots and salt. Cover the lid and let it cook until the carrots are tender, while stirring in between.
Turn off the flame. Garnish the filling with cilantro leaves and keep aside.
To make the cilantro chutney, add all the listed ingredients except the cilantro leaves and grind them to a paste.
When the coconut is almost grounded, add in the cilantro leaves and blend it to a fine paste.
You could add a little more water while grinding as required for the consistency of the chutney.
Next heat the griddle until hot on a medium-high flame. Sprinkle a little water on the griddle.
Pour in 1/2 cup dosa batter to the center of the griddle and spread it thin in concentric circles from the inside to the outside of the griddle.
Spread a little oil to the edges of the dosa to make it crisp. Cook the dosa until the underside begins to turn golden in colour.
Place a tablespoonful of carrot bhaji in the center 1/3 of the dosa. Smear cilantro chutney to the outer 1/3 of the dosa.
Serve hot instantly with the tricolor chutney made of garlic chutney, coconut-ginger chutney and cilantro-coconut chutney.