Carrot Rava Dosa

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 1 serving

Ingredients

2 cups semolina (rava)
1/2 cup rice flour (chawal ka atta)
1/2 cup buttermilk
1/4 tsp asafoetida (hing)
salt to taste
1\" (inch) chopped ginger (adrak)
4 green chillies , chopped
10 to 12 finely chopped curry leaves (kadi patta)
2 tbsp crushed peppercorns (kalimirch)
1 tsp crushed cumin seeds (jeera)
2 tbsp ghee or oil
2 tbsp finely chopped coconut
1 cup grated carrot
12 finely chopped cashewnuts (kaju)

Method

Blend rava, rice flour and buttermilk in a mixer to make a thin batter, add asafoetida and salt. The batter should be thin, add water if required.Keep aside to ferment for at least 6 hours.Heat ghee in a pan and roast the peppercorns and cumin seeds, add to the batter.Add the green chillies, coconut, carrots, curry leaves and cashewnuts, mix well.Grease a non stick tava (griddle) with a little oil. Pour a ladle full of the batter and spread by swirling the tava to form a thin circle.Smear a tablespoon of oil on the sides, cook till the dosa is crisp and golden brown in colour and fold over to make a semi-circle.Repeat with the remaining batter to make more dosas.Serve immediately.