Free Imagine Things

hi, I am posting this recipe to aparna from mydiversekitchen who is hosting the Food in colour events started by Harini of sunshinemoms, I hope this looks orange, as I am not a good photographer I tried my best, when cooked it was looking orange in colour!!

This Dosa as the Title says I have made with Carrot lot of people might have posted them long before, but few of my friends & family who still dare to try for them I just thought let me post this!!, Here is the recipe for the dosa & the chutney of course is my mom's recipe, which my as usual my children say nan's cooking is the best cooking.......mum needs to learn still.......!!!
CARROT DOSA















Ingredients:

• 2 cups Rice
• 1/2 Easy cook rice/Kusublakki
• 1 & 1/2 cups grated carrot
• 1 tsp cumin/jeera seeds
• Tamarind gooseberry sized
• 4-5 Red chillies
• salt to taste
• 1 onion medium sized (optional)
• oil to fry dosas

METHOD

1. Soak both the rice together for 2 to 3 hours
2. Then grind them with all the other ingredients said above into a dosa consistency
3. Add salt at the end, & add water and make it more thinner
4. Just like the consistency of a Rava Dosa
5. Use carrot dosa immediately after grinding it
6. you must make dosas just the way you cook Rava Dosas, hold the ladle a little higher and spread it from the outer circle of the Tawa/kaavli, you cannot spread it like an ordinary dosa
7. They are usually very thin & crispy
8. If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
9. They are now ready to serve.
10. you can store it in the fridge & can be used next day

MINT CHUTNEY

Ingredients:

• A fist ful of channa dal
• 1 cup full of Mint leaves
• 2-3 sprigs of coriander leaves
• 1 tsp of oil
• 1/4 tsp sugar
• salt to taste
• 3-4 green chillies
• 2-3 flakes of Tamarind
• a pinch of asafoetida/hing
• 1/2 cup grated fresh coconut

Seasonings: 1 tbsp oil & 1 tsp of mustard seeds

METHOD

1. Take a pan or wok , heat oil add channa dal & roast till in a low flame
2. Meanwhile pluck mint leaves 2 fist ful or 1 cup & coriander leaves wash, drain & add it to the same wok where you are frying the dal
3. Fry Tamarind flakes too along with it
4. keep them aside so that they cool down
5. Grind them all together with salt, sugar, coconut & hing with adding water.
6. Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.

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