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Tomato and Carrot Dosa Recipe

Recipe By Pratibha Upadhyay

Tomatoes are an excellent source of vitamins A and C, and a good source of vitamin K and potassium. Carrots also are a great source of vitamin A and a good source of vitamin C and fiber. This tomato and carrot dosa recipe is light on your stomach and gives you the goodness of beta carotene and fibre.

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Tomato and Carrot Dosa
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Ingredients for Tomato and Carrot Dosa Recipe

  • As required ****Ingredients for Dosa Batter:
  • 0.06 cup ) Rice flour
  • 0.17 cup ) Urad Dal
  • 0.28 cup ) Rava
  • 1/2 cup ) Tomato Puree-
  • 1/2 cup ) Carrot Puree
  • 0.61 teaspoon ) Soaked Methi Seeds
  • 0.56 teaspoon ) chana dal
  • 0.89 nos ) salt to taste
  • As required ****Ingredients for Dry Coconut Chutney Powder:
  • cup ) Grated Dry Coconut
  • teaspoon ) Roasted Chana Dal
  • 0.11 teaspoon ) Red Chilly Powder
  • 0.22 nos ) Curry Leaves stalk
  • 0.44 teaspoon ) Cumin
  • 0.22 nos ) Garlic Cloves
  • 0.72 teaspoon ) jaggery
  • 0.89 nos ) Tamarind
  • 1 nos ) salt
  • As required Ingredients for Sambhar:
  • 0.22 cup ) Toor Dal-
  • 0.28 cup ) Tomatoes-
  • 0.39 cup ) Onions-
  • 0.39 cup ) Carrot
  • 1/2 cup ) Beans
  • 0.61 cup ) Brinjal
  • 0.67 cup ) Pumpkin
  • 0.78 cup ) Bottle Gourd
  • 1 nos ) curry leaves
  • 1.11 nos ) Dry Chillies
  • 1.22 nos ) Tamarind extract
  • 1.22 teaspoon ) jaggery
  • 1.44 nos ) Turmeric powder
  • 1.56 nos ) Everest Sambhar Masala
  • 1.67 nos ) salt
  • 1.67 teaspoon ) chana dal
  • 1.78 teaspoon ) Urad Dal
  • 1.78 teaspoon ) Grated Dry Coconut
  • 2 teaspoon ) mustard seeds
  • 2.17 teaspoon ) Fenugreek seeds
  • As required Ingredients for Green Coconut Chutney:
  • cup ) Fresh Coconut
  • 0.17 cup ) Coriander Leaves
  • 0.78 nos ) Green Chillies- chopped
  • 0.39 inch ) ginger
  • nos ) Roasted Chanda Dal
  • As required Teaspoon
  • 0.61 teaspoon ) sugar
  • 0.78 nos ) salt to taste
  • 1.44 teaspoon ) Curd-
  • 1 nos ) Curry Leaves for tempering
  • 1.11 nos ) Mustard seeds for tempering

Directions: Tomato And Carrot Dosa Recipe

  • STEP 1.*****Method for Dosa:
  • STEP 2.1) Firstly, in a large bowl take rice and ½ tsp methi.
  • STEP 3.2)Rinse well and soak in enough water for 6 hours.
  • STEP 4.3) In another bowl take urad dal and chana dal.
  • STEP 5.4) Rinse well and soak in enough water for 3 hours.
  • STEP 6.5) After soaking dal for 3 hours, drain off the water and transfer to the grinder.
  • STEP 7.6) Add water as required and blend to smooth paste.
  • STEP 8.7) Transfer the batter to a large vessel and keep aside.
  • STEP 9.8) In the same grinder add soaked rice.Add water slowly and blend to a coarse paste.
  • STEP 10.9) Transfer the rice batter to the same urad dal batter.
  • STEP 11.10) Add Tomato and Carrot puree to it.Mix well making sure everything is well combined.
  • STEP 12.11) Ferment in a warm place for at least 8 hours or until the batter doubles in volume.
  • STEP 13.12) Transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.
  • STEP 14.13) Mix well until the salt is well combined. Masala dosa batter is ready. keep aside.
  • STEP 15.14) Firstly, add a ladleful of batter on hot tawa.
  • STEP 16.spread as thin as possible making a crispy dosa.
  • STEP 17.15) Take 1 tsp of butter and spread uniformly.
  • STEP 18.16) Roast until the dosa turns golden brown and crisp.
  • STEP 19.17) Scrape the sides of dosa and fold the dosa.
  • STEP 20.18) Finally, tomato and carrot dosa recipe is ready to serve with coconut chutney and sambar.
  • STEP 21.****Method for Dry Coconut Chutney:
  • STEP 22.1) Heat a pan or Kadai, add curry leaves, and dry roast on medium flame until they turn dry and crispy. Cool completely.
  • STEP 23.2) In the same pan, dry roast the dry grated coconut on low flame for 30 seconds until they turn very light brown. Transfer it to another plate. Cool completely.
  • STEP 24.3) In a blender/mixer grinder, add all the ingredients mentioned in the ingredients section. Then, dry grind and make it a coarse powder.
  • STEP 25.4) Transfer it back to the plate, mix it well. Store it in an air-tight container.
  • STEP 26.5) Serve with iddli and dosa.
  • STEP 27.*****Method for Green Coconut Chutney:
  • STEP 28.1) In a blender, add grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, tamarind, salt, and water.
  • STEP 29.2) Blend until smooth.
  • STEP 30.3) Add curd and mix it well.
  • STEP 31.4) Transfer to the serving bowl.
  • STEP 32.5) Heat refined oil in a small pan, add mustard seeds then add Curry leaves and hing. Saute for a few seconds.
  • STEP 33.6) Pour the tempering over the chutney.
  • STEP 34.7) Mix well. Serve Coriander Coconut Chutney with idli, vada, dosa etc.
  • STEP 35.****Method for Sambhar:
  • STEP 36.1) Rinse toor dal a couple of times in fresh and clean water.
  • STEP 37.2) Now rinse, peel and chop the vegetables. Chop the vegetables in large and small sizes like pumpkin, brinjals, beans,carrots, bottle gourd etc.
  • STEP 38.3) Add all vegetables to the pressure cooker and add Turmeric Powder and salt as per taste.
  • STEP 39.4) Cover and pressure cook dal and vegetables for 3 to 4 whistles on medium heat.
  • STEP 40.5) Heat the oil in a non stick pan add the mustard seeds,dry chillies, curry leaves and asafoetida and saute in a medium flame for a second.
  • STEP 41.6) Add Chana dal and Urad dal and saute til golden brown.
  • STEP 42.7) Now add onions and stirring till onions get golden brown.
  • STEP 43.8) Now add tomatoes, jaggery, dry coconut, Tamarind pulp, salt and lastly add sambhar masala and cook on a medium flame for 5 minutes,while stirring occasionally.
  • STEP 44.9) Add all the cooked dal and vegetables and cook on a high flame for 5 minutes.
  • STEP 45.10) Sambar is ready to serve.
Nutrition
value
850
calories per serving
15 g Fat40 g Protein130 g Carbs42 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    40g
  • Carbs
    130g
  • Fiber
    42g

MacroNutrients

  • Carbs
    130g
  • Protein
    40g
  • Fiber
    42g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    322mg
  • Iron
    13mg
  • Vitamin A
    6050mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    326mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    69mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    368mg
  • Manganese
    5mg
  • Phosphorus
    745mg
  • Selenium
    44mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Pratibha Upadhyay