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Carrot Rava Dosa

Carrot Rava Dosa
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
In India Dosa is one of the popular recipes. It is enjoyed as a snack as well as for lunch. The addition of carrots makes it healthier.
  • 2 cups semolina (rava)
  • ½ cup rice flour (chawal ka atta)
  • ½ cup buttermilk
  • ¼ tsp asafoetida (hing)
  • salt to taste
  • 1" (inch) chopped ginger (adrak)
  • 4 green chillies , chopped
  • 10 to 12 finely chopped curry leaves (kadi patta)
  • 2 tbsp crushed peppercorns (kalimirch)
  • 1 tsp crushed cumin seeds (jeera)
  • 2 tbsp ghee or oil
  • 2 tbsp finely chopped coconut
  • 1 cup grated carrot
  • 12 finely chopped cashewnuts (kaju)
  1. Blend rava, rice flour and buttermilk in a mixer to make a thin batter, add asafoetida and salt. The batter should be thin, add water if required.
  2. Keep aside to ferment for at least 6 hours.
  3. Heat ghee in a pan and roast the peppercorns and cumin seeds, add to the batter.
  4. Add the green chillies, coconut, carrots, curry leaves and cashewnuts, mix well.
  5. Grease a non stick tava (griddle) with a little oil. Pour a ladle full of the batter and spread by swirling the tava to form a thin circle.
  6. Smear a tablespoon of oil on the sides, cook till the dosa is crisp and golden brown in colour and fold over to make a semi-circle.
  7. Repeat with the remaining batter to make more dosas.
  8. Serve immediately.

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