Ingredients (Buy locally grown organic ingredients, if possible)
1 cup white or red rice flour
1/2 cup whole-wheat flour
1/4 cup gram flour (besan)
2 cups water, more as needed
1/4 cup carrots, grated
1/4 cup onion, chopped
8-10 curry leaves, chopped
8-10 cilantro leaves, chopped
1 teaspoon chopped ginger
1/2 teaspoon cumin seeds (jeera)
1 pinch asafoetida powder (hing)
Ghee, as needed (make organic ghee at home)
Rock salt (saindhav salt) to taste
Equipment needed: Cast-iron griddle
1. Mix together rice, wheat, and gram flour in a large mixing bowl. Add enough water until smooth, pouring consistency is reached.
2. Just before making the dosa, add grated carrots, chopped onions, curry leaves, cilantro, ginger, cumin, chili, asafoetida, and salt to the batter. Mix the dosa batter 2-3 times.
3. Preheat the griddle and lightly coat it with ghee. Once the griddle is ready, pour 4-5 tablespoons of dosa batter carefully onto the center of the heated griddle and spread in circular motion to form a thin even layer. Once the dosa is spread, use a brush to apply ghee all over the dosa. Let it cook until edges start to rise and become slightly brown. Flip the dosa couple of times till both sides are well cooked and brown. Transfer dosa to plate and serve hot with coconut chutney or cilantro chutney. Repeat the same for rest of the batter.
Mix the batter well before making dosa. After a while you may need to add more water to get pouring consistency. Refrigerate the unused dosa batter immediately.
Recipe inspired by Sridevi Gopishetty & Prathyusha Konjeti
Related: Plain Dosa Recipe (Unfermented)
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