• Wash the masoor dal until the water runs clean.
• Now add the chopped carrots in the same bowl as masoor dal. Now soak the masoor dal in 3 cups of water for 30 minutes.
• After 30 minutes, drain the water from the soaked carrots and masoor dal.
• Add the carrots and masoor dal to a blender jar. I am using Vitamix.
• Now add 1 cup of Ragi Flour and Salt
• Add ¼ cup of cold water to the blender. Start Pulsing. Pulse on high to make sure the lentils are ground properly. If you want the batter to be more spiced, add 2 cloves of garlic, half an inch of ginger and 1 green chili. I add it sometimes.
• Add more water if needed. I needed about ½ cup cold water in total to make the batter.
• You want the batter, similar to that of a dosa batter consistency. Thick, but pouring consitency.
• You can also add some freshly chopped cilantro leaves to the batter.
• Take the prepared batter in a bowl. Adjust the consistency if you have to. If you think the batter is very runny, you can add some besan (chickpea flour) to the batter. If the batter is too thick, add a little water to adjust the consistency.
• Taste the batter to see if it needs more salt. Mix it well. Keep it aside to rest for 10 minutes.

To Make the Dosas

• Heat a pan on medium high flame. Add 1 teaspoon of oil and spread it on the pan, using an onion or paper towel.
• Once hot, take one laddle full of dosa batter. Add it to the center of the hot pan.
• Now, spread the batter in a circular motion, in clockwise direction, as thin as possible.
• Increase the heat a little bit and cook the dosa for about a minute. Add oil towrads the edges and center of the prepared dosa.
• The edges of the dosa will start to come off the pan once cooked. Now flip the dosa and cook the other side for 30 seconds.
• Flip again, fold it in half, serve it with chutneys!
• Before making the dosa, turn the flame on low.