Carrot Dosa With Coconut Chutney
180 20 mins 1 Servings
Carrot Dosa With Coconut Chutney is a a nutritious variation of the traditional South Indian pancake, made by blending rice and lentils with grated carrots for added flavor and vibrant color. Served with coconut chutney, it offers a delightful combination of crunchy, savory, and creamy elements that make for a wholesome and delicious meal.
Nutritional info
Per Serving: 1 Serving - 90.0 gm
170 kcal
Nutritional Distribution
- Carbohydrate 20.64 gm
- Protein 1.71 gm
- Fat 7.46 gm
- Fiber 2.70 gm
Ingredients

Red Carrot
1.0 Grated Tbsp (6.81 gm)

Rice
1.0 Tbsp (12.87 gm)

Urad Dal
1.0 Tsp (3.79 gm)

Salt
1/8 Tsp (0.56 gm)

Oil
1.0 Tsp (3.31 ml)

Water
As Required (20.0 ml)

Fresh Coconut
1/3 Tbsp (2.9295 gm)

Chana Dal
1/4 Tbsp (1.768 gm)

Green Chilli
1/4 Tsp (0.34 gm)

Ginger
1/8 Tsp (0.15 gm)

Kadi Patta
2/3 No. (0.07 gm)

Tamarind
1/8 Tsp (0.19 gm)

Urad Dal
1/8 Tsp (0.15 gm)

Rai
1/8 Tsp (0.3 gm)

Salt
1/8 Tsp (0.18 gm)

Oil
1/8 Tsp (0.26 ml)

Water
As Required (7.84 ml)
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Steps
Recipes Steps
-
For Dosa
- Step 1 On a heated pan, pour the prepared dosa batter and spread it.
- Step 2 Add 1 tbsp grated carrot, add 1 tsp oil and roast it well.
- Step 3 Flip and roast evenly.
-
For Chutney
- Step 1 In a blender, add 1/3 tbsp chopped fresh coconut, 1/8 tsp grated ginger, 1/4 tbsp chana dal, 1/8 tsp tamarind, 1/4 tsp chopped green chili and 1/8 tsp salt.
- Step 2 Blend well adding water if required to get the desired consistency.
-
For tadka
- Step 1 In a heated pan, add 1/8 tsp oil, 1/8 tsp rai and allow it to crackle.
- Step 2 Add kadi patta, 1/8 tsp urad dal and saute.
- Step 3 Add the tadka on chutney.
- Step 4 Serve hot carrot dosa with fresh coconut chutney.
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