Besan Carrot Dosa With Coconut Peanut Chutney- A Simple Breakfast Meal

This is a delicious healthy twist to your dosa. Serve your family Besan Carrot Dosa

Besan Carrot Dosa

Ingredients

• Besan (Chickpea/Besan Flour) – 1 1/4 cup
• Water – 3/4 to 1 cup
• Peeled & Grated Carrot – 1 large
• Finely diced Shallots – 2 small
• Finely minced Curry Leaves – a few
• Finely minced Cilantro (Malliyella) – 1 few
• Crushed Cumin (Jeera) – 1/2 tsp
• Turmeric Powder – 1/4 tsp
• Red Chilly Powder – 1/4 tsp (Alternatively, use finely minced green chillies)
• Asafoetida (Kaayam) – 2 pinches
• Salt – to taste
• Oil/Ghee – for brushing

READ ALSO:  Simple Healthy Ragi Puttu With Kadala Curry For Breakfast

Method

• Peel the carrots and grate it, or pulse it in a food processor or mixie until it gets minced.
• Combine the chickpea flour, minced carrots, shallots, curry leaves, cilantro, red chilly powder, cumin, asafoetida and salt in a bowl.
• Slowly add 1/2 to 3/4 cup of water to the bowl and whisk everything to form a batter without lumps. It should have the consistency similar to Dosa batter. If you need to make thinner crepes, add more water.
• Heat a nonstick pan or griddle and brush some oil or ghee on the surface. Pour a ladle full of batter onto the pan and spread to form a pancake of 1/4 ” thickness.
• Cook for around 2-3 minutes on medium heat or until set. Flip and cook the other side for two more minutes. Brush more ghee on the dosa if needed.
• Serve these piping hot with Coconut Peanut Chutney. They don’t taste all that great if cold.

Tip

• These taste great when they are made thin like crepes. Adjust the consistency of the batter so that you can make thin dosas.