Soak brown rice, oats, and urad dal in three different bowls for 30 minutes.

Strain the water and first add the rice to a mixer grinder and blitz to break it down.

Then, add the oats, and urad dal to the blender jar.

Lastly, add the dried red chilies, salt, and asafoetida to it. Give it a spin till it all breaks down.

Wash, peel, and chop/grate carrots.

Add them to the grinder and blitz to a smooth batter by adding enough water.

The consistency of the batter is very important. it should neither be too thick or too thin. We are looking at pancake batter consistency here.

If you want, give an additional tempering to make the batter more flavorful. Give a tadka of mustard seeds and curry leaves. Pour this over the batter and mix it in.

Now, since this is an instant dosa recipe, we can prepare them immediately. There is no need to ferment the batter.

Heat a dosa pan, pour a ladle full of batter, and shape it like a pancake. While pouring the batter over the pan, the flame should on medium, then increase the flame to cook it.

Apply oil or ghee (if not vegan) on all sides and cook both sides evenly. Be careful to not let it burn.

Make as many as you need as store the remaining batter in the fridge. They taste amazing with some Indian chutney on the side.