Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )


Carrot Dosai

A very Mangalorean recipe. My friend Aruna Shenoy is an expert in making this dosai. Children will love it because of the colour. Loaded with vitamins and nutrition, has a great taste too. I made it for breakfast today. Best served with a blob of butter, or with thick curds and Murungai Poondu Gothsu. A complete wholesome breakfast dish. Do try and enjoy.


Raw rice – 1 cup ( Pachai arisi )

Parboiled ( puzhungal arisi ) – 1/4 cup

Grated Carrots  – 1 cup

Kashmiri dry red chilli – 4

Grated coconut – 2 tablespoons

Grated onion – 1/4 cup

Tamarind paste – 1/2 teaspoon

Jeera – 1 teaspoon

Salt to taste

Water –  required amount to grind the rice and carrot mixture

To Season

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

To Mix Into The Batter

Finely chopped green coriander leaves – little

Finely chopped curry leaves – little

Grated ginger – 1 teaspoon

Oil – required amount to make the dosai



Wash both the rice and soak in sufficient water overnight. Next morning, drain the rice and put it in a big blender jar  along with grated carrots, red chillies, salt to taste, grated coconut, grated onion, jeera, tamarind paste and water and blend to a fine paste. Transfer the paste to a big bowl. Mix well. Add some more water and mix to a rava Dosai batter consistency. Cover and leave it aside for 10 minutes. Next season and add it to the dosa batter. Mix into the batter chopped coriander leaves and curry leaves and the grated ginger. Mix well.

Heat a dosa tava. Grease with little oil. Pour the dosa batter as for rava dosai. Drizzle oil all around. Cook on sim flame till golden. Turn the Dosai and cook on sim flame for 3 minutes. Switch off the stove. Serve hot with Murungai Poondu Gothsu.

Chef’s Tips

1) Carrot Dosai goes well with Coconut chutney and idli chilli powder too.

2) Cook the Dosai on sim flame so that the colour of the Dosai will not change.



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