Ingredients and Method to make Carrot Oat Dosai
3/4 cup raw rice (chawal/ pachai arisi)
3/4 cup rolled oats
1/4 cup split black gram lentil (udad dhal/ ulatham parappu)
2 carrots cut into little pieces
2 dry red chilies (or to taste)
salt to taste
sesame oil (or any other oil) few drops to shallow fry the dosai (crepes)
Soak raw rice, rolled oats and split black gram lentil together in sufficient water for at least 2 hours.
Grind this in batches along with red chillies and carrots.
Add salt to taste and adjust water as required to achieve pouring consistency for the batter.It should not be too thin, should be slightly thicker than buttermilk consistency. This batter does not need fermentation, so you can make dosa with it immediately.
Heat a griddle/ tawa/ flat pan, smear a couple of drops of sesame oil on this pan and spread it.
Pour a ladleful of this batter in the center of the pan and spread quickly into a circle making it as thin or thick as you prefer.
Add a few drops of sesame oil around the crepe/ dosai or on top of it and let it cook until the lower side starts to brown. Remove with a spatula and flip over.
Let the other side cook until a few brown spots appear on it and then remove from heat and serve with chutney, sambar or spice powder.
Tastes best hot.
Yield depends on quantity of batter used per each crepe/ dosai.
3/4 cup raw rice (chawal/ pachai arisi)
3/4 cup rolled oats
1/4 cup split black gram lentil (udad dhal/ ulatham parappu)
2 carrots cut into little pieces
2 dry red chilies (or to taste)
salt to taste
sesame oil (or any other oil) few drops to shallow fry the dosai (crepes)
Soak raw rice, rolled oats and split black gram lentil together in sufficient water for at least 2 hours.
Grind this in batches along with red chillies and carrots.
Add salt to taste and adjust water as required to achieve pouring consistency for the batter.It should not be too thin, should be slightly thicker than buttermilk consistency. This batter does not need fermentation, so you can make dosa with it immediately.
Heat a griddle/ tawa/ flat pan, smear a couple of drops of sesame oil on this pan and spread it.
Pour a ladleful of this batter in the center of the pan and spread quickly into a circle making it as thin or thick as you prefer.
Add a few drops of sesame oil around the crepe/ dosai or on top of it and let it cook until the lower side starts to brown. Remove with a spatula and flip over.
Let the other side cook until a few brown spots appear on it and then remove from heat and serve with chutney, sambar or spice powder.
Tastes best hot.
Yield depends on quantity of batter used per each crepe/ dosai.
