Healthy beetroot dosa
HEALTHY BEETROOT DOSA
INGREDIENTS
- Idli rice or any rice – 1 cup
- Urad dal – 1 tbsp
- Methi seeds – ¼ tsp [ optional ]
- Red chilli – 2 or 3 or as per taste
- Freshly grated coconut – ¼ cup
- Chopped or grated beetroot – 1 cup
- Fennel seeds – 1 tsp
- Salt
- Oil or ghee as required
PREPARATION
Clean ,wash ,rinse and soak the rice + dal + methi seeds .
Soak for minimum 1 hr or 2 or more.
In a mixie jar take the beetroot and grind .
Now add the coconut + red chilli + fennel seeds and blend .
Finally add the soaked rice . Before adding rice, drain off the complete water .
Again grind till fine batter .
If required add water .
The batter has to be like dosa batter of pouring consistency ,not very thin and not very thick .
Transfer the batter to a bowl ,add required salt and mix well with clean hands.
*Mixing the batter well is very important for any batter like dosa ,idli ,dhokla ,vada …
Cover and keep the batter for fermentation for few hrs or for 6 to 8 hrs .
Fermentation time depends on the weather .
Proper fermentation is important for spongy ,fluffy an porous dosa.
You can make instant dosa also ,but they will not be soft and spongy .
METHOD
Next day check the batter ,the batter will be risen and bubbly .
Just give a mix , after fermentation ,don’t over mix the batter .
Heat a pan .
Wipe it with a oily cloth .
Pour the batter on the hot pan .
*The pan has to be hot while pouring .
Gently spread it .
Lower the flame to medium and cook .
Drizzle some oil or ghee all over .
Flip and cook on the other side also .
Serve hot with spicy coconut chutney .
NOTES
- You can try same recipe with most of the veges ,any gourds /cabbage / watermelon / muskmelon etc .
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