Carrot Dosa

Carrot Dosa

Tricking achu is very hard these days but he loves to talk about healthy people who are vegetarians. Stories of nutrition should be mixed in tiffin items to increase his immunity and here goes my husbands another creativity on carrots. 

I use the normal dosa batter for making dosas or pan cakes.

Ingredients:

Dosa Batter – 1 cup

Carrots – ½ cup scrapped

Onion – 1 medium size, finely chopped

Egg – 1 (optional)

Salt for taste

Method:

Batter should be thick - not too watery and easy flowing from spoon. Add salt for taste. Heat pan cake tava or iron griddle and grease with gingelly oil /palm oil/ vegetable oil lightly. Pour 1 spoon batter to the tava and spread around like a circle shape using the back side of spoon. Sprinkle the scrapped carrots and onion on top of dosa with your hand. After 1 minute (on medium flame) the edges of dosa will start to come off and use a spatula to lift the other side of dosa. Cook for few mins on low flame. Crispy dosa /pan cake is ready to serve.

I prefer egg with carrots to increase the taste.

Note:

Do not use coconut oil to grease iron griddle – dosas will stick on it. Remember the weekends of grade 7 - 8, I made dosas for myself while mom goes out… ohhh! I couldn’t find difference between coconut oil & gingelly oil and batter gets stick to spatula, iron griddle etc … etc… thanks to male’ where the only option is vegetable oil and now I can identify it by smelling.