Carrot Wheat Dosa | Idli Dosa Recipes

We love wheat in any form in our family. I often make this version of carrot wheat dosa for dinner. This goes well with coconut chutney.

Ingredients:
Serves - 2-3
Wheat flour - 2 cups
Water - 5-6 cups
Salt - to taste

Saute and add:
Onion - chopped - 1 cup
Carrot - Grated - 1 cup
Dried Red chillies - 6 - broken
Curry leaves - a few
Cliantro / Coriander leaves - 5 twigs, chopped
Cumin seeds - 1/2 tsp
Salt -  to taste
Oil - 1 tbsp

Method:
Mix the wheat flour and the salt and add water to make a thin batter without lumps.
Heat oil in a kadai, add cumin seeds. When it crackles (Take care not to burn it) add the red chillies, curry leaves and saute for 10 secs. Now add onion and a big pinch of salt and saute until they turn translucent. Mix in the grated carrot and saute for 2 mins. Turn the heat off and add the cilantro. Transfer the carrot-onion mixture to the wheat batter and mix well. Check for salt and add if required.
Heat a tawa/pan. Pour a ladle-full of batter to the tawa and swirl the ladle to make flat and round dosas. Drizzle/spray some oil to the dosa and allow it to cook in medium-high flame for 2 to 3 minutes. When it becomes slightly crispy, flip over and cook for another minute. The thinner the dosa batter, the thinner and crispier the dosa. If you are not a big fan of crisp dosa, pour the slightly thicker batter to the tawa like pancake. Cook in medium flame for 4 to 5 minutes and then flip over to cook for 2 to 3 minutes.
Server hot with spicy coconut chutney.

I am sending this to 'Wholewheat in Breakfast' event by Sanjeeta of Litebite.