Besan Carrot Dosa  

Ingredients

1.  Besan (Chickpea/Besan Flour) – 1 1/4 cup

2.  Water – 3/4 to 1 cup

3.  Peeled & Grated Carrot – 1 large

4.  Finely diced Shallots – 2 small

5.  Finely minced Curry Leaves – a few

6.  Finely minced Cilantro (Malliyella) – 1 few

7.  Crushed Cumin (Jeera) – 1/2 tsp

8.  Turmeric Powder – 1/4 tsp

9.  Red Chili Powder – 1/4 tsp (Alternatively, use finely minced green chillies)

10.              Asafoetida (Kaayam) – 2 pinches

11.              Salt – to taste

12.              Oil/Ghee – for brushing

Preparation Method

1.  Peel the carrots and grate it, or pulse it in a food processor or mixie until it gets minced.

2.  Combine the chickpea flour, minced carrots, shallots, curry leaves, cilantro, red chili powder, cumin, asafoetida and salt in a bowl.

3.  Slowly add 1/2 to 3/4 cup of water to the bowl and whisk everything to form a batter without lumps. It should have the consistency similar to Dosa batter. If you need to make thinner crepes, add more water.

4.  Heat a nonstick pan or griddle and brush some oil or ghee on the surface. Pour a ladle full of batter onto the pan and spread to form a pancake of 1/4” thickness.

5.  Cook for around 2-3 minutes on medium heat or until set. Flip and cook the other side for two more minutes. Brush more ghee on the dosa if needed.

6.  Serve these piping hot with a Chutney or Raitha. They don’t taste all that great if cold.