As the title says this Dosa is made with Carrot, I love making dosa and my kids enjoy eating dosas as well. I keep changing ingredients and make different kinds of Dosas, but still, Dosa made with rice is the best what do you say?
I am posting this recipe to an event Aparna of Mydiversekitchen who is hosting the ”Food in colour” events started by Harini of sunshinemoms, I hope this looks orange, as I am not a good photographer I tried my best when cooked it was looking orange in colour!! This month the Food in colour event has come up with ”Orange”
Dosa has always been a comfortable meal to south Indians
METHOD – I
- 2 cups Rice
- 1/2 Easy cook rice/Kusublakki
- 1 & 1/2 cups grated carrot
- 1 tsp cumin/jeera seeds
- Tamarind gooseberry sized
- 4-5 Red chillies
- salt to taste
- 1 onion medium sized (optional)
- oil to fry dosas
- Soak both the rice together for 2 to 3 hours.
- Then grind them with all the other ingredients said above into a dosa consistency
- Add salt at the end, & add water and make it thinner
- Just like the consistency of a Rava Dosa
- You can use carrot dosa immediately after grinding it.
- you can make dosas just the way you cook Rava Dosas, hold the ladle a little higher and spread it from the outer circle of the Tawa/kaavli, you cannot spread it like an ordinary dosa
- They are usually very thin & crispy
- If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
- They are now ready to serve.
- you can store it in the fridge & can be used next day
The other method is If you grind it with Urad Dal you can spread it like a dosa!
Same as above ingredients except add
- 1/2 Cup Urad Dal
to the above ingredient list grind it into a smooth dosa batter, this batter you can spread it like a dosa.
- A fist ful of channa dal
- 1 cup full of Mint leaves
- 2-3 sprigs of coriander leaves
- 1 tsp of oil
- 1/4 tsp sugar
- salt to taste
- 3-4 green chillies
- 2-3 flakes of Tamarind
- a pinch of asafoetida/hing
- 1/2 cup grated fresh coconut
Seasonings: 1 tbsp oil & 1 tsp of mustard seeds
- Take a pan or wok, heat oil add channa dal & roast till in a low flame
- Meanwhile, pluck mint leaves 2 fistful or 1 cup & coriander leaves wash, drain & add it to the same wok where you are frying the dal
- Fry Tamarind flakes too along with it
- keep them aside so that they cool down
- Grind them all together with salt, sugar, coconut & hing with adding water.
- Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.