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
CARROT DOSA

METHOD - I

Ingredients:

• 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

METHOD

1. Soak both the rice together for 2 to 3 hours.
2. Then grind them with all the other ingredients said above into a dosa consistency
3. Add salt at the end, & add water and make it thinner
4. Just like the consistency of a Rava Dosa
5. You can use carrot dosa immediately after grinding it.
6. 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
7. They are usually very thin & crispy
8. If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
9. They are now ready to serve.
10. you can store it in the fridge & can be used next day

METHOD: II
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.

MINT CHUTNEY

Ingredients:

• 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

METHOD

1. Take a pan or wok, heat oil add channa dal & roast till in a low flame
2. 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
3. Fry Tamarind flakes too along with it
4. keep them aside so that they cool down
5. Grind them all together with salt, sugar, coconut & hing with adding water.
6. Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.

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