Carrot is one of the best vegetable containing vital nutrients. This can be eaten raw and hence included in our regular cooking to obtain richest vitamin A content. Though we prepare masal roast and Onion roast opting for Carrot dosa/roast would be a better choice in health concern. This recipe can be very safely prepared for your baby above 18 months. I have previously posted about the very simple method of preparing carrot dosa, but this contains quite additional ingredients and requires frying and spreading over the dosa. You can do this in a menu when you have guest at home. A Simple and exclusive healthy dish to be served on dining.
Idli/dosa batter – 1 cup
Coriander leaves – 3 tbsp finely chopped
Jeera powder -1/2 tsp
Dhania/coriander powder -1 tsp
Turmeric powder – 2 pinches
Red chilli powder – 1/2 tsp
Salt as required
Ghee for spreading over
Oil -1 tbsp for frying
1. Heat the oil and fry finely chopped onions to slight pinkish color.
2. Add the grated carrot and fry well in medium flame with 1/4 tsp of salt.
3. When the carrot is half cooked add all the spices/powders and keep mixing well.
4. When they are cooked little more (3/4th consistency) add the finely chopped coriander leaves.
5. Fry well until the raw smell goes off completely and flavor of coriander leaves get blended evenly.
6. Heat an iron tawa, ake a laddle full of batter and spread for a dosa.
7. Add 2-3 tbsp of the carrot mix over it and spread evenly. Also add a tsp of ghee along the sides.
8. Press well using the spatula,so that the carrot sticks with the dosa.
9. Do not flip the other side, just fold and and take out to serve.
- You can also replace ghee with gingelly oil or groundnut oil for spreading.
- Do not add any packet masala powder with health concern as prepared carrot mix will itself has a good flavor and taste.
- Cook in low flame to avoid the dosa getting burnt.
- Do not forget to press the carrot mix after spreading. This hold the mix without coming out of dosa.