Carrot Dosa
Brighten up your meals with this quick and easy Carrot Dosa! A healthy, tasty spin on the classic that's perfect for kids and adults alike.
- Blender or Mixer
- Non-stick Tawa or Griddle
- Spatula
1 cup rice (soaked 4-6 hours or overnight)
½ cup grated carrot
2 tbsp grated coconut (optional)
1 green chili (optional, for heat)
½ inch ginger
½ tsp cumin seeds
Salt to taste
Water according to requirement (to grind and set consistency)
Oil or ghee for frying
Soil the Rice
Soak the rice in water for a minimum of 4 hours or overnight. Drain when required.
Prepare the Batter
In a blender, put soaked rice, grated carrot, coconut, green chili, ginger, cumin seeds, and salt. Add water to blend into a smooth, pourable batter (similar to pancake batter).
Rest the Batter
Let the batter rest for 10 minutes while you heat the griddle.
Cook the Dosa
Heat a non-stick tawa or griddle. Pour a ladleful of batter and spread it in a circular motion. Drizzle oil or ghee on the edges.
Flip and Cook
Cook over medium heat until golden brown. Flip if necessary and cook the other side for a brief moment.
Serve Hot
Serve hot with coconut chutney, sambar, or any desired dip.
You can replace rice with idli rice or dosa rice.
Add a dash of turmeric for additional color and nutritional value.
Leftover batter may be refrigerated for 2 days maximum.