Whenever we think of south indian cuisines, one thing that comes to our mind is dosa. Ofcourse, Dosa is one of the healthy breakfast as there is no need of adding any unhealthy ingredients while making dosa. We can make dosa even more healthier by adding any of the veggies or leafy vegetables like spinach, coriander leaves, curry leaves etc. Beetroot dosa is one of such healthy breakfast recipes.
We can make it in two ways. In one variation, beetroot puree is added to the normal urad dal dosa batter. In another variation, chopped beetroots are added while grinding rice. Here I am going to explain the second variation of beetroot dosa.
Ingredients :
Dosa rice - 1 bowl
Beetroot - 1 (small)
Green chillies - 1-2
Cumin seeds /Jeera - 1tsp
Curry leaves - 1 strand
Salt to taste
Method :
Soak dosa rice for about 4-5 hrs or overnight.
Chop the betroot in to dices.
Add soaked rice in to the mixer jar. Add chopped beetroot, green chillies, cumin seeds, salt. Add little water and grind in to smooth paste.
Add required amount of water. Adjust salt. Dosa batter should not be too thick or too watery. It should be slightly thicker than neer dosa batter.
Heat the tawa /iron griddle on medium-high heat. Here I have used iron griddle.
Pour a ladle full of batter on it and spread it slightly in circular motion. Close the lid and let it cook for 1-2 mins.
Open the lid, smear a tsp of oil/ghee on it, & remove from tawa.
Serve beetroot dosa with sambar or coconut chutney or any other chutney of your choice.
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