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Traditional beetroot dosa served with chutney and sambar

Beetroot Dosa

A vibrant and nutritious twist on the traditional South Indian dosa made with beetroot, rice flour, and semolina, perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Breakfast, Brunch, Dinner
Cuisine: Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ cup beetroot, diced Feel free to substitute with spinach for a different twist.
  • 1 cup rice flour You can substitute with all-purpose flour, but the flavor will differ.
  • ¼ cup rava (semolina, coarse)
  • ¾ tsp salt
  • 3 cups water, divided Use as needed for batter consistency.
  • ½ onion finely chopped
  • 2 pcs green chilies, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • few curry leaves, chopped
  • 1 tsp cumin seeds
  • Water, as needed for batter Incorporate until desired thickness.
  • Oil, for roasting

Method
 

Preparation
  1. Add the diced beetroot and ½ cup of water into a mixer jar. Blend until you achieve a smooth paste.
  2. Transfer the beetroot mixture into a large mixing bowl.
  3. Add the rice flour, rava, salt, and the remaining 2 ½ cups of water. Whisk until the batter is free of lumps.
  4. Mix in the finely chopped onion, green chilies, coriander, curry leaves, and cumin seeds.
  5. Let it rest for roughly 10 minutes to allow the rava to soak up the moisture.
  6. After resting, check the batter's consistency. If it's too thick, incorporate a little more water until you reach your desired thickness.
Cooking
  1. Heat a non-stick pan over medium-high heat.
  2. Pour a ladleful of the batter onto the pan and gently spread it out in a circular motion.
  3. Drizzle about 1 teaspoon of oil around the edges and roast for roughly 2 minutes or until the dosa turns crispy and golden brown.
Serving
  1. Serve hot with a side of chutney for a delightful experience.

Notes

To store leftovers, let the dosas cool completely before placing them in an airtight container in the fridge. They should stay fresh for up to two days. For best results, reheat in a skillet to maintain their crispness rather than using the microwave.