A dosa is a crêpe-like dish popular in southern India and other parts of Asia. This recipe is for lunch box-friendly dosai around the size of coins (hence the name). Carrots, red chili, and cilantro are added to the dosa batter for added flavor and texture. This dish is great for packing up and taking on the go, but it is also amazingly tasty with some chutney.
Carrot Coin Dosas [Vegan, Gluten-Free]
For the Dosai:
- 2 cups gluten-free idli/dosa batter
- 1/2 teaspoon salt
- Oil, as required
- 2 tablespoons water, to soak the red chili.
- 1 cup heaped grated carrot (two medium carrots)
- 2 red chili
- 2 tablespoons cilantro
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal/black gram
- 1 teaspoon chana dal/dried split yellow lentils
- 1/4 teaspoon asafoetida
- Wash the carrots, peel the skin and grate them.
- Soak the red chilies in water until you grate the carrot or for about 5 to 10 minutes.
- Chop the cilantro and set aside.
- Grind together the carrot, soaked red chili with water and cilantro together into a smooth paste.
- Heat the pan and add the oil.
- Once the oil is hot add the mustard seeds, urad dal, hing, and channa dal.
- As it starts to splutter, turn off the heat.
- Add the ground paste, salt, and the tempering to two cups of dosa batter and mix well.
- Make sure the carrot paste is well incorporated.
- Now heat the griddle and drop about 1 tablespoon of dosa batter on it. Fit as many on the pan as you can.
- Spread a little bit of oil around the edges and let it cook for the minute.
- Then flip the dosa and allow it cook for a 1 minute or so.
- Remove the dosas and similarly prepare the coin dosa with the remaining batter.
- Serve hot with chutney or sambar.