Carrot Coin Dosai

The third recipe that I am going to post under the theme, lunch box recipes is the Coin dosa, precisely Carrot Coin Dosa. With idli/dosa batter, you can make zillion recipes, and one among them is the carrot dosa. As kiddo likes mess free, grab and eat dishes, I prepare small dosa like coins and hence the name. He calls this as kutti dosai.

I bookmarked this carrot dosa recipe from Nalini’s cooking last year, and I tried it right away. I did modify the recipe as per our liking, errr kiddo’s liking. :-) I skipped the addition of onions and tamarind while making the carrot paste and included cilantro instead. We all love this carrot and cilantro flavored dosa. It has become one staple at our household. Like mushroom paniyaram, you prepare the carrot mix/paste first and mix it with dosa batter and make these dosas. If you are following me on IG, you would have seen the making of these coin dosas.

I do not carry mini uttapam pan/tawa. I just use my regular dosa tawa to prepare this dosa. I use the one tbsp measure spoon to scoop the batter. I drop about 1 tbsp batter on the tawa, and I don’t spread them out. So basically I make about six to seven coin dosas /uttapam at a time like below.
     

Check out the other lunch box recipes that I posted under this theme this year and last year,

And you can find other recipes under the category lunch box recipes. Now here comes this carrot dosa recipe,

 

Ingredients:

  • Idli/Dosa batter – 2 cups
  • Salt – 1/2 tsp
  • Oil – as required for preparing dosa.
  • Water – 2 tbsps to soak the red chili.
    To Grind:
  • Grated Carrot – 1 cup heaped. (I used two medium carrots)
  • Red chili – 2
  • Cilantro – 2 tbsp
    To Temper:
  • Oil – 2 tsps
  • Mustard Seeds – 1 tsp
  • Urad Dal – 1 tsp
  • Channa Dal – 1 tsp
  • Hing – 1/4 Tsp

Prep – Work:

  • Wash the carrots, peel the skin and grate them.
  • Soak the red chilies in water until you grate the carrot or for about 5 to 10 minutes.
  • Chop the cilantro and set aside.

Preparing the Carrot Paste:

  • Grind together the carrot, soaked red chili with water and cilantro together into a smooth paste.

Preparing the tempering:

  • Heat the tadka vessel and add the oil.
  • Once the oil is hot add the mustard seeds, urad dal, hing and channa dal.
  • As it starts to splutter, turn off the heat.

Preparing the Carrot Dosa Batter and the Coin Dosa:

  • Add the ground paste, salt, and the tempering to two cups of dosa batter and mix well.
  • Make sure the carrot paste is well incorporated.

  • Now heat the tawa or the griddle and drop about 1 tbsp of dosa batter on the tawa. I usually prepare 6 to 7 at a time.
  • Spread a little bit of oil around the edges and let it cook for the minute.
  • Then flip the dosa and allow it cook for a 1 minute or so.
  • That’s it. Now remove the dosas and similarly prepare the coin dosa with the remaining batter.

Serve hot with chutney or sambar.

Notes:

  • Make sure the dosa batter is not cold.
  • Also prepare the dosa over medium heat, so that the dosa doesn’t turn brown.
  • Adjust the salt and red chili as per your preference.
  • You can include onions while preparing the carrot paste.
  • Instead of coin dosa, you can prepare regular dosa with this batter or uttapam with this batter as well.

Sending this recipe to BM#78. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.
Also sending this to Srivalli’s Kid’s Delight event, guest hosted by Priya Srinivasan, themed on Kids Lunch Box Recipes.

Carrot Coin Dosai
Kid’s friendly carrot flavored coin dosa/uttapam. A Perfect kids friendly lunch box.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. Idli/Dosa batter - 2 cups
  2. Salt - 1/2 tsp
  3. Oil - as required for preparing dosa.
  4. Water - 2 tbsps to soak the red chili.
To Grind
  1. Grated Carrot - 1 cup heaped. (I used two medium carrots)
  2. Red chili - 2
  3. Cilantro - 2 tbsp
To Temper
  1. Oil - 2 tsps
  2. Mustard Seeds - 1 tsp
  3. Urad Dal - 1 tsp
  4. Channa Dal - 1 tsp
  5. Hing - 1/4 Tsp
Prep - Work
  1. Wash the carrots, peel the skin and grate them.
  2. Soak the red chilies in water until you grate the carrot or for about 5 to 10 minutes.
  3. Chop the cilantro and set aside.
Preparing the Carrot Paste
  1. Grind together the carrot, soaked red chili with water and cilantro together into a smooth paste.
Preparing the tempering
  1. Heat the tadka vessel and add the oil.
  2. Once the oil is hot add the mustard seeds, urad dal, hing and channa dal.
  3. As it starts to splutter, turn off the heat.
Preparing the Carrot Dosa Batter and the Coin Dosa
  1. Add the ground paste, salt, and the tempering to two cups of dosa batter and mix well.
  2. Make sure the carrot paste is well incorporated.
  3. Now heat the tawa or the griddle and drop about 1 tbsp of dosa batter on the tawa. I usually prepare 6 to 7 at a time.
  4. Spread a little bit of oil around the edges and let it cook for the minute.
  5. Then flip the dosa and allow it cook for a 1 minute or so.
  6. That's it. Now remove the dosas and similarly prepare the coin dosa with the remaining batter.
  7. Serve hot with chutney or sambar.
Notes
  1. Make sure the dosa batter is not cold.
  2. Also prepare the dosa over medium heat, so that the dosa doesn't turn brown.
  3. Adjust the salt and red chili as per your preference.
  4. You can include onions while preparing the carrot paste.
  5. Instead of coin dosa, you can prepare regular dosa with this batter or uttapam with this batter as well.
Adapted from Nalini’s Cooking
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

22 thoughts on “Carrot Coin Dosai

  1. Oh wow , so cute ! I love these bite sized Dosa’s , in fact whenever I see the mini version of food , I really like it . Kids naturally like it and we adults can portion control . Good pick .

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