Ingredients:
Raw Rice - 1-1/2 cups
Carrots - 4 (chopped)
Red Chillies - 5
Cumin Seeds - 1/2 tsp
Onion - 1 (medium sized, optional)
Rock Salt - 1-1/2 tsp
To Temper:
Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - Few
Method:
Wash and soak raw rice in 3 cups of water for a minimum of 1 hour.
Grind the soaked rice along with chopped carrots, red chillies, cumin seeds, chopped onion (optional), and salt using the soaked water fully. Grind to a smooth paste. The dosa batter will be dilute. Add more water if necessary.
Then, temper mustard seeds and curry leaves in oil and add to the dosa batter.
Take a ladle full of dosa batter and pour on a hot tawa smeared with little oil in a circular motion starting from the outer edge moving towards the center as done for Rava dosas.
Close with lid and allow to cook. After a minute or so, when the dosa starts leaving the edges, turn over, and drizzle oil all around. Allow to cook for a minute. It should not be roasted too much unless you like them to be very crispy. These dosas taste good if soft and not too crisp.
Remove from the tawa and serve hot immediately with an accompaniment of your choice. I served with Red Onion Chutney which is always very handy for me.
Soft and thin dosas with the goodness of carrots is a quick and easy breakfast idea.
Notes:
Tamarind, little more than gooseberry size, can be added while grinding the dosa batter if you relish the tangy taste of the tamarind. I did not add.
Carrots can be replaced with beetroots to get red colored dosas.
This dosa should be poured immediately after grinding and should not be allowed to ferment.
Raw rice can be substituted with millets - thinai, samai, varagu etc. either half and half (half of raw rice and half of millets) or in full.
When doing on a "no onion" day, avoid the onion while grinding the ingredients.
Raw Rice - 1-1/2 cups
Carrots - 4 (chopped)
Red Chillies - 5
Cumin Seeds - 1/2 tsp
Onion - 1 (medium sized, optional)
Rock Salt - 1-1/2 tsp
To Temper:
Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - Few
Method:
Wash and soak raw rice in 3 cups of water for a minimum of 1 hour.
Grind the soaked rice along with chopped carrots, red chillies, cumin seeds, chopped onion (optional), and salt using the soaked water fully. Grind to a smooth paste. The dosa batter will be dilute. Add more water if necessary.
Then, temper mustard seeds and curry leaves in oil and add to the dosa batter.
Take a ladle full of dosa batter and pour on a hot tawa smeared with little oil in a circular motion starting from the outer edge moving towards the center as done for Rava dosas.
Close with lid and allow to cook. After a minute or so, when the dosa starts leaving the edges, turn over, and drizzle oil all around. Allow to cook for a minute. It should not be roasted too much unless you like them to be very crispy. These dosas taste good if soft and not too crisp.
Remove from the tawa and serve hot immediately with an accompaniment of your choice. I served with Red Onion Chutney which is always very handy for me.
Soft and thin dosas with the goodness of carrots is a quick and easy breakfast idea.
Notes:
Tamarind, little more than gooseberry size, can be added while grinding the dosa batter if you relish the tangy taste of the tamarind. I did not add.
Carrots can be replaced with beetroots to get red colored dosas.
This dosa should be poured immediately after grinding and should not be allowed to ferment.
Raw rice can be substituted with millets - thinai, samai, varagu etc. either half and half (half of raw rice and half of millets) or in full.
When doing on a "no onion" day, avoid the onion while grinding the ingredients.
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