Mix the rawa with the curd and keep it for half an hour
Grate the carrot, chop the onion and green chillies. Add these to the rawa along with some curry leaves. Add salt. Add water and mix well to make a batter. Now make dosas in low flame by sprinkling gingelly oil on each dosa.
Serve hot with coconut chutney.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.