Carrot dosa, a quick and easy colorful dosa. A grind & pour dosa, that doesn’t require any fermentation. A colorful and healthy breakfast recipe.
Idly-Dosa : Our Lifeline
The first thing that comes to mind when you think of South-Indian, is soft idly and crispy dosa. We love our idly and dosa. We run on idly-dosa. The amount of panic, a south-indian mother undergoes when she runs out of batter, is real. Its not like we don’t cook other dishes, but knowing there is batter in the fridge gives us a reprieve, a fall back.
What is a No Ferment Dosa?
The usual batter for idly/dosa is a mix of rice and urad dal, soaked for few hours and ground in a stone-grinder and fermented for 6-8 hours, usually overnight. So, making this batter, involves some kind of planning.
But there are occasion, planning goes out of the window, then comes the help of No ferment dosa, dosa batter that needs no fermentation. Dosas that can be made immediately after grinding the batter or mixing up of some flours. Like this Instant oats dosa, made of cooked oats and some readily available flours. Instant dosas are such a blessing.
Apart from dosas made from flours, dosas like pesarattu or this yellow pumpkin dosa and Azhagar koil dosa that needs minimal resting time are my favorites. I normally soak it overnight, grind and pour the next day morning for breakfast or soak it after lunch, grind and use it for dinner.
- Rice, I have used a combination of both raw rice and parboiled rice for making dosa.
- Carrots, fresh grated carrot is used in the recipe.
- Spices, Tamarind and chilies are ground along with the batter. Since carrots are used, we need some extra spice to balance the sweetness. If you don’t prefer chilies, you can use black pepper, cumin and raw coriander seeds instead.
Step by Step Instructions for making Carrot Dosai
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash and soak both rice in water for 2-3 hours. After the soaking, drain and take it along with other ingredients mentioned in a mixer jar.
- Grind it to a smooth batter, adding enough water. Remove the batter to another vessel. check and adjust consistency.
- Heat a tava/flat pan. Make sure the pan is not overly hot. Pour a ladle of batter on to the tava. I would suggest pouring it like rava dosa, from outside to inside.
- Dot the edges with gingely oil or any cooking oil. Flip and cook on the other side. Serve it hot with chutney and idly podi.
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More Breakfast Ideas
Colorful Carrot Dosai Recipe
Carrot Dosa | No Ferment Dosa | Vegetable Dosa
- 1 cup raw rice
- ¼ cup Parboiled rice
- ¾ cup grated carrots
- 5 nos red chilies pls check notes
- ½ teaspoon cumin seeds
- 1 medium-sized onion optional, skip if sattvic
- a small gooseberry-sized tamarind
- 1 teaspoon Salt or to taste
- Wash and soak both rice together for 2-3 hours. Grind it along with rest of ingredients to a fine batter.
- The batter should be of pouring consistency. Dilute the batter with water if necessary. I used around a cup of water to grind and added another ½ cup of water.
- Heat a tava, pour a laddle of batter on the pan. I suggest pouring it from outside to inside like rava dosa. It can also be poured in the center and spread like normal dosa.
- Dot the edges with gingely oil/ghee or any cooking oil. Flip and cook the other side too.
- Serve it hot with chutney and podi.
- The dosa can be poured like rava dosa. Pour from the farther end of the pan and end it the center. I made it both the ways, it came out good.
- Tamarind adds nice tangi-ness to the dosa, it balances the sweetness of the carrots, so do not miss it.
- If you don’t prefer chilies in the dosa, try using black pepper, cumin and raw coriander seeds.
- Do not skip adding spices as it balances the sweetness from the carrots.
Enjoy this colorful and nutritious carrot dosa for breakfast/dinner. I prefer them straight from the pan along with a good side of chutney/sambar and podi for my breakfast.
Some Interesting Chutney Recipes for Dosa
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