Thursday, November 15, 2012

Onion Carrot Dosa

This is simpler version of Oothapam and is light on the stomach. Grated carrot is added along with chopped onions to enhance the taste and flavour. Carrots also increase the nutritional value.


Raw Rice - 2 Cups
Black Gram Daal - 1 Cup
Fenugreek(Methi) Seeds - 2 Teaspoons
Grated Carrot - 1 Cup
Chopped onions - 1 Cup
Chopped Green Chillies - 2
Chopped Coriander Leaves - A handful
Ghee or Oil - QS for making dosas
Salt - To taste

Soak Rice, daal and methi seeds for 3-4 hours.
Grind to a smooth batter using little by little water. The batter should not be too thick or thin. Add salt to taste
Mix all the chopped veggies and keep ready.
Heat a dosa pan and sprinkle little oil/ghee.
Pour a ladleful of the batter and spread in an even thin layer.
When the dosa starts to form a crust, sprinkle some chopped veggies mixture on the dosa, drizzle little oil/ghee and turn the dosa upside down.
Allow the veggies to get slightly browned.
Serve hot with coconut chutney.


Swaroopa Shenoy said...

Looks very yummy..Batter no need to ferment overnight?

Rajanikanth Shenoy, Kudpi said...

Swaroopa you can also ferment the batter overnight if you want them more fluffy. We made it without fermenting the batter.

My mother rarely used to ferment dosa batter, as my father was averse to the fermented smell of dosas!


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