beetroot dosa

Beetroot dosa is a colorful and nutritious variation of dosa made with beetroot puree. Here's how you can make it:

Ingredients:

- 1 cup dosa batter (made from rice and urad dal)

- 1 medium-sized beetroot, peeled and grated

- 2-3 green chilies, finely chopped

- 1-inch piece of ginger, grated

- Handful of fresh coriander leaves, chopped

- Salt to taste

- Oil or ghee for cooking

Instructions:

1. In a blender or food processor, blend the grated beetroot, green chilies, and grated ginger into a smooth puree. You can add a little water if needed to aid in blending.

2. In a mixing bowl, combine the dosa batter and beetroot puree. Mix well until the beetroot puree is evenly incorporated into the batter.

3. Add chopped coriander leaves and salt to taste. Mix everything together until well combined.

4. Heat a non-stick dosa tawa (griddle) over medium heat. Make sure the tawa is properly heated before making the dosas.

5. Once the tawa is hot, pour a ladleful of beetroot dosa batter onto the center of the tawa.

6. Using a circular motion, spread the batter evenly to form a thin dosa. Beetroot dosa tends to be softer than traditional dosa, so don't worry if it doesn't spread as thinly.

7. Drizzle some oil or ghee around the edges and on the surface of the dosa. Cook the dosa on medium heat until the bottom turns golden brown and crispy.

8. Carefully flip the dosa using a spatula and cook the other side until it turns golden brown and crispy as well.

9. Once both sides are cooked to perfection, remove the beetroot dosa from the tawa and serve hot.

10. Repeat the process with the remaining batter to make more dosas.

Beetroot dosa is best enjoyed with coconut chutney, tomato chutney, or sambar. It makes for a colorful, nutritious, and delicious breakfast or snack option. Enjoy your homemade beetroot dosa!