Carrot dosa, a quick and easy colorful dosa. A grind & pour dosa, that doesn't require any fermentation. A colorful and healthy breakfast recipe.
Course Breakfast, Main Course
Cuisine Asian, Indian, South-Indian
Keyword Carrot dosa, Carrot recipe, crepes, Grind and pour dosa, indian pancakes, No ferment dosa recipe, Pancakes for breakfast, Vegetable dosa recipe
Prep Time 3 hourshours
Cook Time 15 minutesminutes
Total Time 3 hourshours15 minutesminutes
Servings 4
Calories
Ingredients
1cupraw rice
¼cupParboiled rice
¾cupgrated carrots
5nos red chiliespls check notes
½teaspooncumin seeds
1medium-sized onionoptional, skip if sattvic
a small gooseberry-sized tamarind
1teaspoonSalt or to taste
Instructions
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.
Notes
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.