Beetroot dosa | Beetroot dosa recipe

Beetroot dosa




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.

Mangalore buns | Banana puri | Sweet banana buns | Mangalore banana buns

Mangalore buns | Banana puri | Sweet banana puri | Mangalore banana buns

Recipes from south India are not only delicious, but also they are healthy. There is something special in each and every distinct category of cuisines from southern states. 

Mangalore buns or mangloor buns is one of the famous recipe of mangalore. You can serve this mangalore buns as tea time snack.

This sweet fried buns are made by using mashed banana and maida. You can also add wheat flour in place of maida. Usually these buns are made by using small sized banana which is called as 'yelakki/elakki'. But you can also use any other variety, if it is not available. Usually,  Mangalore buns is served with coconut chutney. 

Ingredients

Wheat flour/Maida - 1 cup
Banana(small sized/yelakki) -3 to 4 / Robusta - 1 to 2
Sugar - 4-5 tbsp
Salt to taste
Cumin seeds - 1 tsp
Baking soda -1/2 tsp
Buttermilk/curd - 1/2 cup
Oil for deep frying

Method

Peel and mash the bananas.You can even grind it in to smooth paste using mixer grinder. Add sugar, salt, baking soda, cumin seeds, and little curd/buttermilk. Add wheat flour little by little and knead it into a soft dough. Dough should be sticky and softer than the chapathi dough.

Cover the dough with cloth and allow it to rest at room temperature for 4-5 hours. After that you have to knead the dough once again. Make lemon sized balls, put it on plastic sheet greesed with little oil. Put some oil to the hand also, so that the dough will not stick to the hand. Using hand, flatten it in to thick round shape. You can also do this process using chapathi roller. But I feel easy using hands.

Take a frying pan. Heat oil on medium-high flame. Fry the buns on medium-high flame until it turns in to golden brown color.

Serve these soft fluffy mangalore buns with coconut chutney or any other chutney or sambar.