By Ujjainee Roy
October 19, 2024
Beetroot dosa is a vibrant and nutritious twist on the traditional South Indian dosa. Infused with the earthy sweetness of beetroot, this dosa not only adds a splash of color to your meal but also boosts the nutritional value with vitamins, antioxidants, and fiber. It's an excellent way to introduce more vegetables into your diet, especially for those who might be hesitant to eat them otherwise. This recipe is easy to prepare and makes for a great breakfast or light meal
– 1 cup dosa batter (store-bought or homemade) – 1 medium beetroot, peeled and grated – 1 small onion, finely chopped (optional) – 1 green chili, finely chopped (optional) – 1/4 tsp cumin seeds – 1/4 tsp mustard seeds – A few curry leaves, chopped – 1 tbsp oil (for tempering) – Salt to taste
Heat 1 tablespoon of oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Let them splutter. Add the chopped onion and green chili, and sauté until the onions turn soft and translucent.
Add the grated beetroot and cook for 3-4 minutes on medium heat until it softens slightly. Turn off the heat and let it cool. In a bowl, combine the prepared beetroot mixture with the dosa batter. Adjust the consistency by adding a little water if the batter is too thick.
Add salt if needed and mix well. Heat a non-stick dosa pan or tawa on medium heat. Pour a ladleful of the beetroot dosa batter onto the center of the pan and spread it in a circular motion to form a thin dosa
Drizzle a little oil around the edges and cook until the bottom is golden and crisp. Flip and cook the other side for a minute. Serve warm.