Classic Beetroot Dosa Recipe | Instant Crispy Healthy Beetroot Pink Dosa
This recipe details how to create vibrant and healthy beetroot dosas. It involves preparing a beetroot paste and mixing it with dosa batter to create a delicious and visually appealing meal.
Equipment
- Blender
- Large mixing bowl
- Non-stick tawa or cast-iron griddle
- Ladle
Ingredients
Main Ingredients
- 1 cup Dosa Batter store-bought or instant
- 1 medium Beetroot
- 1/2 inch Ginger
- Green Chilli optional
- 1/4 cup Water
- Salt to taste
- Oil or Ghee for cooking
Instructions
Preparation
- Wash, boil or steam the beetroot until tender, then peel and chop it.
- Blend the chopped beetroot with ginger, green chili (if using), and water until very smooth.
- Combine the beetroot paste with dosa batter and salt in a mixing bowl, ensuring uniform color.
- Adjust consistency with water if needed; the batter should be thin, like pancake batter.
Cooking
- Heat a non-stick tawa or cast-iron griddle over medium-high heat until water droplets sizzle and evaporate.
- Lightly grease the tawa, then pour a ladleful of batter and spread it in a circular motion to form a thin dosa.
- Drizzle oil or ghee around the edges and cook for 1-2 minutes until golden brown and crispy at the edges.
- Optionally, flip and cook for another 30 seconds to a minute for extra crispiness.
- Remove the dosa and repeat the process, lightly greasing the tawa before each new dosa.
Notes
For best results, ensure the beetroot paste is completely smooth to avoid lumps in the dosa. Adjust the amount of green chili to your spice preference.