Carrot dosai recipe

INGREDIENTS:

1. Idli rice | Parboiled rice - 1/2 cup
2. Raw rice - 1/4 cup
3. Split pigeon pea | Toor dal - 1/4 cup
4. Split Bengal gram - 1 teaspoon (tsp.)
5. Cumin seed - 1/2 teaspoon (tsp.)
6. Black pepper - 1/2 teaspoon (tsp.)
7. Shredded Carrot - 2
8. Tamarind - a small lemon sizie
9. Salt - to taste

PPREPARATION:

1. Soak parboiled rice, raw rice, pigeon pea for 3 hours and drain water and keep it aside.
2. Soak Bengal gram for an hour.
3. Grind carrot, parboiled rice, raw rice, pigeon pea, tamarind, black gram, salt to taste and 1/4 up of water and grind to dosai batter.
4. Add the soaked Bengal gram and mix well.
5. Now make dosai and serve.
6. -- Making Dosai --
   1. Heat the flat iron skillet or non-stick tawa pan with coat of oil.
   2. Pour a spoonful of batter in the center, spread with the back of the spoon to a thick round. (or as think you wanted)
   3. Once this side is cooked, flip over and cook until the dosai is cooked on the other side. Remove and serve

NOTES:

1. Batter don't need to be fermented overnight.
2. Good to go with tomato chutney.