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:

1. Wash and soak rice, black gram, chickpea, in 3 cups water for two- three hours.
2. Drain out water and grind with green chillies, red chillies, hing and salt.
3. Sprinkle very little water during grinding and make a smooth paste.
4. Batter should be just like dosa batter.
5. Finally mix with grated carrots, onion, chopped coriander leaves.
6. Stir gently, no need of fermentation.
7. Heat a pan on a medium heat and grease with little oil or ghee.
8. Make the dosa by placing a ladleful of batter on the centre.
9. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.
10. Sprinkle a few drops of ghee or oil on top if needed.
11. Cover and cook on medium heat for 2-3 minutes.
12. Turn other side and cook till golden colour.
13. Serve hot with coconut chutney.
14. For coconut chutney:
15. Grind all the ingredients with 2 tbsp water.
16. Adjust the thickness of the chutney with extra 1/4 cup water if required.
17. For the seasoning:
18. In a pan, heat 2 tsp oil and add mustard seeds.
19. When they splutter, add remaining ingredients and stir well until crisp.
20. Pour this over to coconut chutney.
21. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya