I learnt this recipe from my mother who prepares it whenever we have unexpected guests at home. Since the batter need not be fermented the dish hardly takes time to prepare. Carrot is highly nutritious and children who are not fond of vegetables can have it served this way.

What you need

For carrot thogayal

Carrot, grated - 1 cup

Tomato (small) - 1

Black gram - 2 tsp

Red chillies - 2

Salt - 1/4 tsp

Asafoetida - 1/4 tsp

Oil - 1/2 tsp

For the dosai

Wheat flour - 2 cups

Rice flour - 1/2 cup

Ginger, finely chopped - 1 tsp

Green chillies - 2

Jeera - 2 tsp

Pepper - 1 tsp

Mustard seeds - 1/2 tsp

Asafoetida - 1/2 tsp

Curry leaves – a few

Water - 2 cups

Salt to taste

Oil

Cooking instructions

Heat oil in a small frying pan and add black gram and red chillies. Once the gram turns golden brown add salt, asafoetida, grated carrot and chopped tomatoes. Sauté for about three-four minutes. Once the carrots are cooked run them in a blender. Carrot thogayal is ready to be served.

Mix wheat flour and rice flour by adding water so that the consistency of the batter is thin. Add salt to the batter. Heat 1/2 tbsp of oil in a small frying pan and add cumin seeds, black pepper, mustard seeds, chopped ginger, curry leaves and green chillies one by one. Sauté for half a minute and mix the seasoning with the dosai batter. Grease dosai tawa with oil and pour the batter as we normally do for rava dosai. Drizzle little oil and wait for the side to be cooked — it takes a little longer. Flip over to other side and when it turns golden brown serve hot with carrot thogayal or any chutney of your choice.

Rekha Shivakumar is a homemaker who loves to try out new recipes from different regions and cultures.

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