Ingredients:
• 1 cup – boiled Rice
• 1/2 cup – black gram
• 3 tbsp – Chickpea
• 3 cups – water
• 2 – green chillies, finely chopped
• 2 – Dried red chillies
• 1/4 tsp – Hing
• 1/2 tsp – salt
• 2 – carrots, grated finely
• 2 tbsp – finely chopped onion, optional
• 1/4 cup – chopped Coriander leaves
• 1/4 tsp – Turmeric powder, optional
• 2 tsp – cooking oil
• Coconut Chutney
• 6 tbsp – Coconut grated
• 2 tbsp – split roasted gram dal
• 1 – green chilli, chopped
• 1/2 tsp – salt
• 1/4 tsp – Hing
• 2 tbsp – water
Method:
- Wash and soak rice, black gram, chickpea, in 3 cups water for two- three hours.
- Drain out water and grind with green chillies, red chillies, hing and salt.
- Sprinkle very little water during grinding and make a smooth paste.
- Batter should be just like dosa batter.
- Finally mix with grated carrots, onion, chopped coriander leaves.
- Stir gently, no need of fermentation.
- Heat a pan on a medium heat and grease with little oil or ghee.
- Make the dosa by placing a ladleful of batter on the centre.
- Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.
- Sprinkle a few drops of ghee or oil on top if needed.
- Cover and cook on medium heat for 2-3 minutes.
- Turn other side and cook till golden colour.
- Serve hot with coconut chutney.
- For coconut chutney:
- Grind all the ingredients with 2 tbsp water.
- Adjust the thickness of the chutney with extra 1/4 cup water if required.
- For the seasoning:
- In a pan, heat 2 tsp oil and add mustard seeds.
- When they splutter, add remaining ingredients and stir well until crisp.
- Pour this over to coconut chutney.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya