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.

Ragi dosa | Ragi neeru dosa

Ingredients : 

Dosa rice - 1 cup
Ragi(whole) - 1 cup
Grated coconut - 3 to 4 tbsp (Optional)
Salt to taste

Method:

Soak rice and ragi for 4-5 hrs or overnight.

Take both of them in mixer jar. Add grated coconut, salt. Add little water and grind into smooth paste. Take the batter in a vessel. Add some water and adjust the consistency. Adjust salt as per your taste. Batter should be watery or in neer dosa consistency.

Heat the pan or tawa. (Normally I use iron griddle for making dosas. Especially for neer dosa, iron griddle is preferable). Keep the griddle on high flame. Flame should always be in high while pouring neer dosa batter. Put some oil on griddle, preferably sesame oil. Spread it nicely all over the griddle, so that we can easily remove the dosa from the griddle, else it may stick to the griddle.

Pour the batter on the griddle moving outwards to inside or just like making rava dosa. Do not spread the batter using the back of ladle, like the way we do for other dosas. It's ok if there are some small gaps. No need to fill those gaps.

After pouring the batter, reduce the fame to medium. Close the lid and allow it cook for 1-2 mins.

Remove the lid. Put some ghee or oil on top of dosa. Remove the dosa from griddle and make a triangular fold or just 1 fold and place it in a plate or casserole.

Continue making other dosas in this way. Stack them all in plate/casserole.

Serve ragi dosa/ragi neer dosa with sambar or coconut chutney or any other chutneys of your choice.