Ingredients For Rice Dosa
- 1 cup rice flour
- 1 medium onion, finely chopped
- 3 tablespoons carrots, grated
- 2 tablespoons beans, finely chopped
- 3 tablespoons fresh coriander, finely chopped
- 1 teaspoon cumin seeds
- 1 green chilli, finely chopped
- 1 tablespoon red chilli flakes
- salt to taste
- 2.5 cups water
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Tawa: https://amzn.to/3KukVHN
- Induction cooktop: https://amzn.to/2Jkn4px
- Mixer Grinder: https://amzn.to/2GVmyRI
Steps In Making
- In a large bowl add rice flour, chopped onions, beans, carrots, coriander, green chillies, chilli flakes, cumin seeds, salt and water. Now mix till everything is well combined. The dosa batter will have a thin consistency.
- Now let the batter rest for 5-10 minutes.
- Heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
- Now pour two ladles of the batter on the tawa making sure it has spread evenly.
- Let it cook on high to medium heat for 3-4 minutes. It will get a nice golden brown colour and a crispy texture.
- Serve immediately with the delicious coconut chutney.
Recipe Notes
- Make sure to add enough water, if the batter is thick the dosa’s will not become crispy.
- You can add any vegetable of your choice. Make sure its finely chopped.
- Do not cook on low heat, else the dosa will become soggy.
Ingredients For Chutney
- 1 cup fresh coconut
- ¼ cup peanuts
- 2 tablespoons sesame seeds
- 1 teaspoon cumin seeds
- 1 inch ginger piece
- 3-4 cloves garlic
- 3-4 green chillies
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- water as required
- salt to taste
For Tadka
- 1 teaspoons oil
- 1 teaspoon mustard seeds/rai
- 1 teaspoon urad dal
- 1 pinch asafoetida/ hing
- 8-10 curry leaves
- 2 dried red chillies
Note– Please read recipe notes in the end.
Steps In Making
- In a mixer grinder add fresh coconut, peanuts, sesame seeds, cumin seeds, ginger, garlic, green chillies, sugar, lemon juice, salt and water.
- Grind for a minute or two. We need coarse texture for this chutney and not very fine.
- Once done remove the chutney in a bowl. You can adjust the water in this chutney depending on how thick or thin you want it to be.
- To prepare the tadka, heat oil in a pan and then add mustard seeds, urad dal and asafoetida. Once the mustard seeds splutter add curry leaves and dried red chillies. Cook for another few seconds.
- Immediately pour the tadka on the chutney.
- Serve with the delicious crispy dosa we prepared.
Recipe Notes
- You can skip the sesame seeds if you don’t have it.
