Carrot Masala Dosa is an instant dosa variety that can be done with just 15 minutes of preparation. This instant Dosa uses wheat flour and Besan along with grated carrot in a spicy onion tomato mix.
- updated June 13
Ok, I think this will be my last post on dosas. Not that I have had enough of them. Believe me, in my dictionary, there is no such word like No for Dosas. But I have to consider my family too right. Every other day, they are subjected to different versions and each one is highly treated with great expectations of the end result. Let me tell you one thing, all the different varieties that I have tried have all turned out to be simply delicious! I come to the conclusion that anything and everything on or in the dosa, will taste great!
For the record, I have posted 28 dosas till date and about 13 after the mela announcement. I feel bad that I couldn't make more. But then, of course, I now have so many varieties to try and make it 101 varieties! Coming to these varieties, I finally did what I was planning to make for quite some time now. Took the dosa batter out and tried making different combinations over it. So it didn't involve making anything new but just a combination of sorts! When I used the Paneer Butter Masala and made a masala dosa, hubby dear was very skeptical. He said there is a limit to creativity and this is stretching too far. But actually, it tasted great.
Then there was that Carrot and Zucchini Dosa. For the life of me, I couldn't understand how this looks or tastes. Finally, I read somewhere that it's not available out here. Ok, that's fine. So the next option left was to just go ahead with the carrot. It came out yummy.
Carrot Masala Dosa
1/2 cup Wheat flour
1/2 cup Besan /Chickpea Flour
1 cup Carrots grated
1/4 cup Onions grated
1/4 cup Tomatoes
2 nos Green Chillies
1 inch Ginger
Coriander Leaves handful
Salt to taste
How to make Instant Carrot Masala Dosa
Grate Carrot, Onions, chop tomatoes, green chilies, and Coriander finely. Keep aside
In a bowl, take both the flours, add salt and mix well. Slowly add water and mix well. You can use a blender or with hands, make a lump free flowing batter. To this add the vegetables.
Heat a Tawa, smear oil, and pour a ladle full of batter as the regular dosa. Sprinkle oil, sim and cook for 2 mins or till its cooked. This might be little sticky, so ensure you cook well before flipping to the other side.
When both sides are cooked, remove and serve hot with coconut chutney.
This had a nice soft and crunchy feel on the dosa. As the carrots are fresh, and you have tomatoes chunks to munch on, it gives a different taste altogether!
Paneer Butter Masala on dosa
Ok, as the name says, its just the masala kept on the dosa. But then you can work out on the masala if its little liquid. Sauté the masala a bit, which will make the masala coat the paneer pieces.
Make a regular dosa, make sure it’s crispy! Then once the masala is thick, place on one side and fold over it.
The dosa becomes very crisp, so I was able to fold it to just one side. That’s Konda lifting the top side for a quick shot!
Hope you enjoyed all the varieties. All the varieties are my Dosa Mela. Another 3 more days to go, so rush them in!
Carrot Masala Dosa
- 1/2 cup Wheat flour
- 1/2 cup Besan /Chickpea Flour
- 1 cup Carrots grated
- 1/4 cup Onions grated
- 1/4 cup Tomatoes
- 2 nos Green Chillies
- 1 inch Ginger
- Coriander Leaves handful
- Salt to taste
- Grate Carrot, Onions, chop tomatoes, green chillies and Coriander finely. Keep aside
- In a bowl, take both the flours, add salt and mix well. Slowly add water and mix well. You can use a blender or with hands, make a lump free flowing batter. To this add the vegetables.
- Heat a Tawa, smear oil, and pour a ladle full of batter as the regular dosa. Sprinkle oil, sim and cook for 2 mins or till its cooked. This might be little sticky, so ensure you cook well before flipping to the other side.
- When both sides are cooked, remove and serve hot with coconut chutney.