Carrot Dosa

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.  

Eggless Wheat Carrot Cake with Raisins and Cashews

Adapted From

Fullscoops

Ingredients:

Carrots - 1-1/2 cups (freshly grated)

Whole Wheat Flour - 3 cups

Brown Sugar - 1-1/2 cups

Vegetable Oil - 3/4 cups

Milk - 1 cup plus 2 tbsp

Baking Powder - 1-1/2 tsp

Baking Soda - 2 tsp

Cinnamon Powder - 1-1/2 tsp

Nutmeg Powder - 1/2 tsp

Salt - 1/4 tsp

Raisins - 1/4 cup (chopped)

Cashews - 1/4 cup (chopped/broken)

Vanilla Extract - 1 tsp

Yield:

Approx 850 gm


Method:

1.  Wash and clean the carrots, grate them, and set aside.

2.  Preheat oven to 180 degrees for 10 minutes.

3.  Grease an 8 inch baking pan with oil/butter and line the base of the pan with butter/parchment paper cut to size.

4.   In the mixing bowl, add the vegetable oil and brown sugar.  Beat for a minute or so.

5.  Add in the milk and beat on high speed until the sugar crystals dissolve.  Add the vanilla and beat again.

6.  Sift in the flour, baking powder, baking soda, cinnamon powder, nutmeg powder, and salt.

7.  Fold gently with a spatula and also mix in the grated carrots, raisins, and cashews until well combined.

8.  Pour the batter in the greased pan and bake at 180 degrees C in a preheated oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.

9.  Remove the cake from the oven once baked and cool on a wire rack for 10 minutes and then invert the pan.  Cool completely and store.

Carrot Kara Kuzhambu

Source:

Mrs. Santhi Vijayakrishnan, Aval Vikatan (30 Carrot Varieties)


Ingredients:

Carrots - 2 medium sized (chopped)

Tamarind - Lime sized ball

Turmeric Powder - 1/4 tsp

Grated Coconut - 1 tbsp

Salt - 1 tsp or to taste

To fry and grind:

Thuar Dhal - 1 tsp

Bengal Gram Dhal - 1 tsp

Coriander Seeds - 2 tsp

Fenugreek - 1/4 tsp

Asafoetida powder - 1/4 tsp

Red Chillies - 6

For Seasoning:

Mustard Seeds - 1/4 tsp

Fenugreek - 1/4 tsp

Curry Leaves - Few

Gingelly Oil - 1 tbsp


Method:

1.  In a hot kadai, dry fry the dhals, coriander seeds, fenugreek, asafoetida, and red chillies as given in the fry and grind list.  To this, add 1 tbsp of freshly grated coconut and grind to a smooth paste adding enough water.

2.  Soak tamarind in 1-1/2 cups water and make an extract.

3.  Heat kadai, add 1 tbsp of gingelly oil and add the seasoning ingredients.  Add chopped carrots and stir well.  Pour the tamarind extract and bring to boil.  Add turmeric powder and salt.  Allow to boil until the carrots are cooked.  Mix in the ground paste and allow to boil until a thick gravy is formed.  Serve hot with rice or dosas.

Bread Dosa/Oothappam (Instant Dosa Recipe)

Source:

Adapted from Cook with Smile 

Ingredients:

Bread - 4 to 6 slices

Rava - 1/2 cup

Rice Flour - 3/4 cup

Thick sour curd - 3/4 cup

Green Chilli - 1

Rock Salt - 1 tsp

Cumin Seeds - 1 tsp

Chopped Coriander Leaves - 1 tbsp

Mustard Seeds - 1/4 tsp (tempered in oil)

Onions - 2, chopped

Carrot - 1, grated (optional)

Pepper Powder - 1 tsp

Table (Powdered) Salt - 1/2 tsp

Method:

1.  Soak the bread slices in just enough water for 2 to 3 minutes.  I did this process directly in the big jar of my mixie.

2.  When the water is absorbed, add rava, rice flour, chilli, curd, rock salt, cumin seeds to the soaked bread in the mixie and grind to a smooth batter adding enough water to grind.  Do not add too much water.  It should be of an oothappam batter consistency.

3.  Transfer it to a large bowl and check for consistency.  Add water if necessary to get pouring consistency.

4.  Add the chopped coriander leaves and tempered mustard seeds to the dosa/oothappam batter and mix.

5.  In a plate, mix the finely chopped onions and grated carrots and keep aside.

6.  In a bowl, mix pepper powder and table salt to make a seasoning powder and keep aside. 

7.  Heat a tawa.  Pour a ladle of batter in the center and spread it in circular motion with the ladle to make it an oothappam.  Immediately, sprinkle about half a handful of chopped onions and grated carrot mix all over the spread batter and top it with the seasoning powder (pepper and salt mix).  Press lightly the topping so that it sticks to the dosa/oothappam.  Drizzle a few drops of oil around the dosa/oothappam.  Cover with a lid and cook on medium flame for 1 to 2 minutes.  Flip over and allow to cook for a minute.

Serve hot with a chutney of your choice, sambhar, chutney powder (idli podi), or a pickle.

My Notes:

The quantities mentioned in this recipe make 8 to 10 dosas.

To make thin plain dosas, add more water to the batter to make it of a pouring consistency and make thin and crispy dosas by spreading enough on the tava.

A variation to the thin plain bread dosa is to add sauted onions and curry leaves and mixing it with the batter to make it onion bread dosa.

Toppings can be any of your choice, viz., corn, tomatoes, mixed veggies, capsicum, etc. etc.  but make sure the toppings are added before the oothappam gets cooked.

Any bread - white, brown, multigrain, buns, etc. fresh or old can be used.

Generally, I do not remove the brown edges of the bread slices to make these dosas.  It is optional for you to remove them.

Any seasonings or flavorings (eg. pepper powder) can be used of your choice.  Even idli powder can be sprinkled on top of the dosa batter.  If using that, omit additional salt.

Crispy Vegetable Fry

Source:

Mrs. Kavitha Saravanan


Ingredients:

Carrot - 100 gm

Capsicum - 100 gm

Onion - 1

Cabbage - 100 gm

Cornflour - 2 tsp

Red Chillies - 20

Salt -- As desired

Ginger - 1 inch piece

Garlic - 3 flakes

Maida - 100 gm


Method:

1.  Dice carrots, capsicum, onion, and cabbage into square pieces.

2.  Grind together red chillies, garlic, ginger and salt until combined together.

3.  Mix diced vegetables, cornflour, ground paste, and maida sprinkling just enough water.

4.  Deep fry like the vegetable mix in hot oil like pakodas.  Serve hot.

A healthy and crispy snack with all the goodness of vegetables.

Raw Mango Adai (Maangaai Adai)

Source:

Mrs. Sasi Prem


Ingredients:

Sour Raw Mango - 1 medium sized

Par Boiled Rice - 2 cups

Ginger - 1 inch piece

Coconut (scraped) - 1/2 cup

Green Chillies - 12 to 15 medium sized

Salt - As per taste

Asafoetida - A pinch

Potato - 1 (grated)

Carrot - 1 (grated)

Onions - 4 medium sized (finely chopped)

Coriander Leaves (finely chopped) - 1 tbsp


Method:

1.  Wash and soak par boiled rice in hot water for 1 hour.

2.  Wash, peel skin, and cut raw mango into small pieces.

3.  Grind together raw mango, ginger, scraped coconut, salt, asafoetida, green chillies, and soaked rice to a coarse batter using required water to grind.

4.  To the adai batter, add chopped onions, grated potato, grated carrot, and finely chopped coriander leaves and mix well.

5.  Smear oil on a hot tawa and pour small adais and toast on both sides using oil.  Serve hot.

Vennila Oothappam

Source:

Mrs. Visalakshmi Ravi


Ingredients:

For Oothappam:

Raw Rice - 4 cups

Urad dhal - 1 cup

Salt - As required

Water - As required

Cooking Soda - 1/2 tsp


For Masala Topping:

Green Peas - 1 cup (cooked and slightly mashed)

Carrot - 1 cup (chopped and cooked)

Potato - 1 cup (chopped and cooked)

Bread slices - 2 (cubed and dried)

Cashewnuts - 1 tbsp (broken to pieces and fried in ghee)

Kismis - 1 tbsp (fry in ghee)

Onions - 1 cup (finely chopped)

Tomatoes - 6 (cut lengthwise)

Green Chillies - 2 (chopped lengthwise)

Garam Masala Powder - 1 tsp

Tomato Sauce - 1 tbsp

Red Chilli Powder - 1 tsp

Salt - To taste

Lime Juice - 1 tsp

Oil - To fry

Ghee - To fry


Method:

Wash and soak rice for 2 hours and urad dhal for 1/2 an hour.  Grind together to a mildly coarse batter (not too smooth) with the required water and salt to idli batter consistency.  Store in a closed vessel, allow to ferment, and use the next day adding the cooking soda just before making oothappams.

To make the masala topping, heat oil in a kadai.  Fry in the oil garam masala powder, long sliced green chillies, finely chopped onions, tomatoes cut lengthwise.  Fry for 2 minutes until well combined.  Add cooked green peas, potatoes, and carrots and stir for a minute.  Add in other ingredients for the masala topping including the fried cashews and kismis and mix well.  Do not add water.  Your masala for topping the oothappam is ready.

To make vennila oothappams, heat dosa tawa and spread oil all over.  Pour a little batter to make small palm sized oothappams and top with the vegetable masala and drizzle oil all around the oothappam.  Make oothappams with closed lid and turn over the oothappams after removing the lid.  Leave it for a minute on the masala topping side and serve hot with desired chutney or any other accompaniment.  This oothappam is complete by itself too and may not require any side dish as such.