Dosai is a fluffy pancake that is made out of rice. Dosa is a traditional south-indian dish that has now gained popularity in many Indian homes across the north and south. It is normally served for breakfast and even as an evening snack. Carrot dosa is a perfect dish for the kids , especially, as it adds sweetness to the dosa and the bright orange color appeals to the eye. It is a healthy dish suitable for people of all age-groups. It is accompanied with Sambaar, tomato chutney, green chutney, mint and onion chutney, coconut chutney and so on. Dosa is normally prepared in various methods across various south-indian homes. It is often experimented with new twists. It can be made with tomatoes, onions, carrots etc.Preparation timings: 15 minutes Serves: Makes 10 dosas
Nutrition per serving:
|114.43||0.99g||â€“||2.11gm||184.45mg||2.68 gm||â€“||3.69 gm||22.82 gm|
Ingredients (for the batter):[caption id="attachment_17185" align="alignright" width="263"] Grated Carrot[/caption]
- 1 cup carrot (grated)
- 2 tsp finely chopped green chillies
- 1 cup rice flour (chawal ka aata) (optional)
- Pinch of bicarbonate soda
- 1 cup raw rice
- 1/4 cup Parboiled rice
- 5 tbsp fresh yoghurt (curd)
- 1/2 cup coconut (grated)
- 2 tsp sugar
- Water - about 2 cups
- Salt to taste
- Oil for greasing & cooking
Method of Preparation of Carrot Dosa :
- Mix all the above mentioned ingredients along with 1Â¾ cups of water in a large bowl and mix well. A batter of pouring consistency should be made.
- Dilute the batter with water if it is required. Sometimes the batter is too thick and the dosa might become hard and rough inÂ texture because of that. [caption id="attachment_6740" align="alignright" width="326"] Carrot dosa[/caption]
- Make sure to keep the consistency of the dosa balanced.
- Heat a tava or a non-stick pan (griddle) and
- Slightly grease it by using a little oil.
- Pour a ladleful of the batter on the tava (griddle) and spread the batter to make a 120 mm. diameter circle.
- Now cook the dosa with a little bit of oil in a medium flame until it turns in golden-brown color on both the sides.
- Repeat steps 2 to 4 and make 11 more dosas or more if you wish to.
- Serve hot with Sambaar, tomato chutney, green chutney, mint and onion chutney, coconut chutney, any of these that you wish to or all of these chutneys if you want. Nicely platter them and serve these chutneys in small bowls and keep them in the plate.
NOTE: Sometimes the tava or the pan used for making dosa will not co-operate since it is also used for making other dishes such as roti.
So it is suggested to use a half-cut onion and little oil to prepare the pan. Heat the pan. Pour 1 tsp oil on to the sides of the pan, rub it well with onion, and then try pouring the batter of the dosa. The dosa will not stick to the pan and will come off with ease.
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