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+ servings
Dosa with carrots

Carrot Dosa | No Ferment Dosa | Vegetable Dosa

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 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 4


  • 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.