Carrot Dosa
by Tarla Dalal

carrot dosa recipe | carrot dosa for chronic kidney disease | healthy carrot buckwheat dosa |

A soft, pancake like dish made with rice flour and grated carrots, the Carrot Dosa is ideal for breakfast or as a snack any time you feel hungry as it can be prepared within minutes without much to do. The addition of grated coconut provides an energy boost and also lends softness to these pancakes. Have these pancakes fresh off the tava, and you will love the crisp yet soft feel of every bite.

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Carrot Dosa for Chronic Kidney Disease recipe - How to make Carrot Dosa for Chronic Kidney Disease

For Carrot Dosa
1 cup grated carrot
1 cup buckwheat (kuttu or kutti no daro) flour
1/4 cup freshly grated coconut
1 tsp ginger-green chilli paste
1/4 cup whisked curds (dahi)
salt or as advised by doctor / dietitian
4 tsp oil for greasing and cooking

Method
For carrot dosa

To make carrot dosa recipe, combine all the ingredients along with 1 3/4 cups of water in a deep bowl.
Mix well to make a batter of pouring consistency.
Heat a non-stick tava (griddle) and grease it lightly using 1/8 tsp oil.
Pour a ladleful of the batter on the tava (griddle) and allow it to spread to make a 125 mm. (5") diameter circle.
Cook the dosa using 1/8 tsp oil, on a medium till it turns golden brown in colour from both the sides.
Repeat steps 3 to 5 to make 15 more dosas.
Serve carrot dosa immediately.

Nutrient values (Abbrv) per dosa

Energy	97 cal
Protein	1.2 g
Carbohydrates	11.5 g
Fiber	1.2 g
Fat	4.8 g
Cholesterol	1 mg
Sodium	4.6 mg

Click here to view calories for Carrot Dosa for Chronic Kidney Disease

Carrot Dosa Video by Tarla Dalal

Carrot Dosa for Chronic Kidney Disease recipe with step by step photos

like carrot dosa recipe

carrot dosa recipe | carrot dosa for chronic kidney disease | healthy carrot buckwheat dosa | then do try other healthy dosa recipes also:
- oats dosa recipe | oats dosa for weight loss | Indian oats dosa with urad dal | oats dosa – healthy breakfast |
- spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids |

what is carrot dosa made of?

See the below image of list of ingredients for making carrot dosa recipe.

how to make the batter

To make carrot dosa recipe | carrot dosa for chronic kidney disease | healthy carrot buckwheat dosa | in a deep bowl, add 1 cup grated carrot. Carrots provide a subtle sweetness and a slightly earthy flavor that complements the nutty taste of buckwheat flour.
Add 1 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour is known for its slightly coarse texture, which adds a delightful bite to the dosa.
Add 1/4 cup freshly grated coconut. Coconut has a subtle sweetness and a distinct nutty flavor that complements the earthy taste of buckwheat flour and the sweetness of carrots. It adds a tropical twist to the dosa, creating a unique and delicious taste experience.

Add 2 tsp ginger-green chilli paste. Ginger and green chilies in a carrot buckwheat dosa recipe primarily serve to add flavor and a touch of heat. Ginger provides a subtle warmth and a slightly pungent aroma, while green chilies introduce a spicy kick.
Add ¼ cup whisked curds (dahi). Curd adds moisture to the batter, preventing it from becoming too dry and ensuring that the dosa turns out soft and tender.
Add ⅛ tsp salt or as advised by doctor/ dietitian.
Add 1¾ cups of water.
Mix well to make a batter of pouring consistency.

how to make carrot dosa

Heat a non-stick tava (griddle) and grease it lightly using 1/8 tsp oil.
Pour a ladleful of the batter on the tava (griddle) and allow it to spread to make a 125 mm. (5") diameter circle.
Cook the dosa using 1/8 tsp oil.
On a medium till it turns golden brown in colour from both the sides.
Repeat steps 3 to 5 to make 11 more dosas.

Serve carrot dosa recipe | carrot dosa for chronic kidney disease | healthy carrot buckwheat dosa | immediately.

pro tips to make carrot dosa

Instead of oil you can use ghee to cook this recipe.
Freshly grated coconut enhances the flavour of carrot dosa.
The batter should be of pouring consistency, not too thick or too thin. Add water gradually to achieve the desired consistency.
Use low-sodium salt or no salt at all, as advised by your doctor or dietitian.