As I have already told many times, we never get tired of dosas at home, so here is another new dosa for my dosa collection, Carrot Dosa. Actually this is a recipe from Mallika Badrinath's cook book. It's an instant dosa, in the sense, the batter need not be fermented, but of course we have to soak and grind the rice along with the carrots and other spices. As with most instant dosas, it tastes best when served hot, it tends to become rubbery when it gets cold and it goes well with some coconut or peanut based chutney..
Need To Have
- Raw Rice/Pachai Arisi - 11/4 cup
- Idli Rice - 1/4 cup + 1 tablespoon
- Grated Carrot - 1 cup
- Onion - 1 medium
- Dried Red Chillies - 6
- Cumin Seeds - 1 teaspoon
- Tamarind - gooseberry sized ball
- Salt - 11/2 to 2 teaspoons
Wash and soak both the rice varieties for about 2 hours. Grind the soaked rice with the rest of the ingredients using some water into a smooth batter ( will have a sandy consistency).
Add the salt and about 21/2 to 3 cups of water to make it a thin batter ( like rava dosa batter ). Heat and grease a dosa pan, take a big laddle of batter ( 1/4 cup batter ), hold it at a height of 4 to 5 inches from the pan and pour it in circles, starting from the edges and moving to the center, you don't spread the batter. Drizzle some oil, cover and cook it till it turns golden at the bottom, you can remove the dosa and serve without flipping it to the other side. But, I flip it to the other side and cook for less than a minute and remove.
Some chutneys to go with this Carrot Dosa..
Chana Dal Chutney
Peanut Tomato Chutney
When you pour the batter, you should see holes forming in the dosa, if that doesn't happen, either the dosa pan is not hot enough or the batter needs little more water.