Here is one more veggie-based dosas from my kitchen. These carrot dosas need no fermentation and are good as breakfast or as a snack. They are spicier and hence taste good as it is, without any side dish.
Ingredients for about 8 dosas:
Rice - 1 cup (Long grain rice will do)
Grated carrot - 1 cup
Chilies - about 12 (used 6 hot variety ones & 6 byadadgi ones)
Coriander seeds - 1 tsp
Salt to taste
Minced onions - 2
1. Soak rice for at least 3 hours or overnight. Throw away the water used to soak the rice and wash the rice with fresh water.
2. Grind together rice, carrot, chilies, coriander seeds and salt adding sufficient water to form a coarse and thicker batter than regular dosa batter. Add minced cilantro and minced onions to the ground batter and mix well.
3.Heat a dosa pan and pour a ladle (about 1/4 cup) of batter onto it. Spread lightly into a circle with the back of the ladle and pour 1/4 tsp of oil around the dosa. Let it cook on low - medium flame, covered. When it cooks on the bottom side, flip the dosa with a spatula, spread again 1/4 tsp of oil around the dosa and let it cook for a minute. Remove the dosa when done.
Repeat the process with the remaining batter.
Fresh shredded coconut can be added to the batter. Yogurt or sour buttermilk can be used instead of water to grind the batter. Grated carrot can be added to the batter after grinding the rice.
They are going to be a part of Siri's Healing foods, guest hosted by me this month, with the theme Carrots.
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