Potato and Carrot Dosa
Transform your breakfast or brunch routine with this wholesome and flavorful Potato and Carrot Dosa, a delightful twist on the traditional South Indian favorite. Made with a fermented blend of rice, urad dal, and fenugreek seeds, this dosa incorporates a hearty filling of mashed potatoes, crisp grated carrots, roasted cumin, and a hint of green chili for a subtle kick. The batter is prepared with a perfect balance of lightness and fluffiness, ensuring crispy edges and a slightly chewy interior. Ideal for vegans and vegetarians, this recipe is packed with nutrients and pairs beautifully with coconut chutney or aromatic sambar. Whether you’re looking for a unique savory crepe or a creative way to use pantry staples, this golden, lacy dosa is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Split black gram (urad dal)
- 1 teaspoons Fenugreek seeds
- 2 medium Cooked potato
- 1 medium Grated carrot
- 1 small Green chili
- 1 teaspoons Salt
- 1 teaspoons Cumin seeds
- 2 tablespoons Vegetable oil or ghee
- 1 cups Water
Instructions
Rinse the rice and urad dal under running water and soak them in separate bowls for 4-6 hours. Add the fenugreek seeds to the urad dal while soaking.
After soaking, drain the water from both bowls. Grind the rice into a smooth batter using a blender. Then grind the urad dal and fenugreek seeds into a fluffy and smooth batter.
Combine the rice batter and urad dal batter in a large mixing bowl. Mix thoroughly and let it ferment overnight or for 8-10 hours in a warm place.
Peel and mash the cooked potatoes. Set them aside.
Heat a small pan over low heat and dry roast the cumin seeds for about 1 minute until fragrant. Add this to the mashed potatoes.
Finely chop the green chili and mix it with the mashed potatoes along with the grated carrot and salt. Combine everything well.
Once the dosa batter has fermented, gently stir it and add the potato-carrot mixture to the batter. Mix until evenly incorporated. If the batter is too thick, add water gradually to achieve a pouring consistency.
Preheat a non-stick skillet or iron tawa on medium heat. Lightly oil the surface using a brush or a piece of folded paper towel dipped in oil.
Pour a ladleful of batter onto the center of the tawa and quickly spread it into a thin circle using the back of the ladle. Drizzle a few drops of oil or ghee along the edges of the dosa.
Cook on medium heat until the edges start browning and the surface looks cooked. Flip the dosa and cook the other side for another 1-2 minutes.
Remove the dosa from the tawa and repeat the process with the remaining batter.
Serve hot with coconut chutney, sambar, or your favorite accompaniment.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 4.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
