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Main Course

Carrot Neer Dosa | Neer Dosa with Carrot

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 4 servings

1 cup Idli rice Soak overnight
1 cup Coconut — grated
6 nos Shallots
1 tsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
2 tbsp Carrot — grated
Oil, to taste
Salt, as needed

Preparation

Step 1
Grate carrots and keep it ready.
Step 2
Grind the soaked rice, grated coconut, shallots and cumin seeds along with salt, turmeric powder and water as needed to make a smooth flowy mixture.
Step 3
Pour the batter into a bowl and add grated carrot. Stir everything together thoroughly and make sure the batter is of thin consistency.
Step 4
Now, to make the dosa, heat a pan and brush it with a little oil. Pour a ladle full of the prepared batter and spread it to make a thin dosa. Let it cook on the bottom for a minute. Flip over and cook the other side for another minute and take it out in a serving plate.
Step 5
Serve carrot neer dosa along with chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

Carrot Neer DosaNeer Dosa with Carrot

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Main Course

Carrot Neer Dosa | Neer Dosa with Carrot

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 4 servings

1 cup Idli rice Soak overnight
1 cup Coconut — grated
6 nos Shallots
1 tsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
2 tbsp Carrot — grated
Oil, to taste
Salt, as needed

Preparation

Step 1
Grate carrots and keep it ready.
Step 2
Grind the soaked rice, grated coconut, shallots and cumin seeds along with salt, turmeric powder and water as needed to make a smooth flowy mixture.
Step 3
Pour the batter into a bowl and add grated carrot. Stir everything together thoroughly and make sure the batter is of thin consistency.
Step 4
Now, to make the dosa, heat a pan and brush it with a little oil. Pour a ladle full of the prepared batter and spread it to make a thin dosa. Let it cook on the bottom for a minute. Flip over and cook the other side for another minute and take it out in a serving plate.
Step 5
Serve carrot neer dosa along with chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

Carrot Neer DosaNeer Dosa with Carrot