Carrot dosa, a quick and easy colorful dosa. A grind & pour dosa, that doesn't require any fermentation. A colorful and healthy breakfast recipe.

Colorful dosa with carrots — Carrot Dosa

Idly-Dosa : Our Lifeline

The first thing that comes to mind when you think of South-Indian, is soft idly and crispy dosa. We love our idly and dosa. We run on idly-dosa. The amount of panic, a south-indian mother undergoes when she runs out of batter, is real. Its not like we don't cook other dishes, but knowing there is batter in the fridge gives us a reprieve, a fall back.

What is a No Ferment Dosa?

The usual batter for idly/dosa is a mix of rice and urad dal, soaked for few hours and ground in a stone-grinder and fermented for 6-8 hours, usually overnight. So, making this batter, involves some kind of planning.

But there are occasion, planning goes out of the window, then comes the help of No ferment dosa, dosa batter that needs no fermentation. Dosas that can be made immediately after grinding the batter or mixing up of some flours. Like this Instant oats dosa, made of cooked oats and some readily available flours. Instant dosas are such a blessing.

Apart from dosas made from flours, dosas like pesarattu or this yellow pumpkin dosa and Azhagar koil dosa that needs minimal resting time are my favorites. I normally soak it overnight, grind and pour the next day morning for breakfast or soak it after lunch, grind and use it for dinner.

The Ingredients

Rice, I have used a combination of both raw rice and parboiled rice for making dosa.
Carrots, fresh grated carrot is used in the recipe.
Spices, Tamarind and chilies are ground along with the batter. Since carrots are used, we need some extra spice to balance the sweetness. If you don't prefer chilies, you can use black pepper, cumin and raw coriander seeds instead.

Step by Step Instructions for making Carrot Dosai

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash and soak both rice in water for 2-3 hours. After the soaking, drain and take it along with other ingredients mentioned in a mixer jar.
Grind it to a smooth batter, adding enough water. Remove the batter to another vessel. check and adjust consistency.

Heat a tava/flat pan. Make sure the pan is not overly hot. Pour a ladle of batter on to the tava. I would suggest pouring it like rava dosa, from outside to inside.
Dot the edges with gingely oil or any cooking oil. Flip and cook on the other side. Serve it hot with chutney and idly podi.

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More Breakfast Ideas

Colorful Carrot Dosai Recipe