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1 cup dosa batter (store-bought or homemade) ½ cup grated or pureed beetroot ½ tsp cumin seeds 1 green chili (finely chopped, optional) ½ inch ginger (grated) A few curry leaves (chopped) Salt to taste Water (as needed)
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Oil or ghee for greasing the pan
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Peel and grate the beetroot. Alternatively, blend it with a little water to make a smooth puree.
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Take the dosa batter in a bowl. Add the grated or pureed beetroot, cumin seeds, green chili, ginger, curry leaves, and salt. Mix well. Adjust consistency by adding a little water if needed. The batter should be pourable but not too thin.
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Heat a tawa (griddle) on medium heat and lightly grease it with oil or ghee. Pour a ladleful of batter onto the center and spread it in a circular motion to form a dosa. Drizzle a little oil around the edges and cook on medium flame. Once the edges lift slightly and the bottom turns crisp, flip and cook for another 1-2 minutes.
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Serve the beetroot dosa with coconut chutney, sambar, or spicy tomato chutney.
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This dosa is not only visually appealing but also rich in iron and fiber. You can also add a little rice flour to make it crispier. Want a variation? Try adding grated carrots or spinach for extra nutrition!