Carrot Dosa With Coconut Chutney

Preprep

Soak 1 tbsp rice and 1 tsp black urad dal for 2 hours and grind.

Allow it to ferment overnight with 1/4th tsp salt in it.

For Dosa

On a heated pan, pour the prepared dosa batter and spread it.

Add 1 tbsp grated carrot, add 1 tsp ghee and roast it well.

Flip and add 1 tsp ghee and roast evenly.

For Chutney

In a blender, add 1/4th cup chopped fresh coconut, 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chilli and 1/4th tsp salt.

Blend well adding water if required to get the desired consistency.

For tadka

In a heated pan, add 1/2 tsp oil, 1/2 tsp rai and allow it to crackle.

Add 4 kadi patta leaves, 1/4th tsp black urad dal and saute.

Add the tadka on chutney.

Serve hot carrot dosa with fresh coconut chutney.