Colorful Beetroot Dosas
Adding nutrition and color to dosas to make beetroot dosas. Dosas are thin and similar to crepes. They are made of rice and daal batter which has been fermented.
This recipe highlights how to add beets with some flavor to make fun, bright colored dosas.
What ingredients are used?
- Any dosa batter or your favorite recipe. I will be honest, I usually use a box mix. There are ready made mixes available in Indian stores as well.
- Beets – I used a precooked brand called Gefen. You can alternatively buy fresh beets, peel and cook them yourself.
- Minced garlic
- Green chilies – blended into a paste
- Chopped ginger
What are the batter proportions?
Per 1 cup of dosa batter, I used 1/4 cup of spiced beet puree. Using this amount of batter, I can make about 4 medium sized dosas. You can play around with the proportions dependent on your taste, but be careful not to make the dosa batter too watery. Dosa batter should be on the thick side.
How are Beetroot dosas made?
Once the batter is ready, I follow these steps:
- Use a napkin dipped in oil and wipe across entire pan so it is lightly coated. Turn on gas to medium high.
- Fill 3/4 of ladle and pour in center of pan. Use ladle to spread dosa outward in circles to spread out.
- Cover dosa and cook 2 minutes or until preference of crispiness is achieved. Lower gas to low-medium and flip and cook on other side 2 minutes until cooked.
What are dosas served with?
Dosas can be served a variety of ways with different fillings. One of the standard fillings is a masala potato filling. It is usually served with sambhar and chutney. I have a carrot chutney along with a variety of other chutneys you can pair with this!.
- 1 cup dosa batter
- 1 medium beet (cooked, peeled)
- 2 cloves garlic minced
- 1/2 inch ginger minced
- 1 tsp green chili paste (or 2 small green chillies minced)
- 1/4 cup onions chopped
- 1/4 tsp salt
- Prepare dosa mix (use your favorite recipe, premade batter or instant box mix)
- Blend/grind beet, garlic, ginger, onion, green chili paste and salt. If hard to blend add 1 tbsp water to help make it a smooth. For me, this made about ¼ cup beet paste.
- Mix together dosa mix and beet paste. Beet dosa mix should still be thick. If not, had more of the thick dosa batter to the beet dosa batter to ensure it is not watery. Thick batter ensures crispiness.
- Use napkin to spread oil across pan to lightly coat.
- Pour ladle of batter in center in a circle. Use ladle to make concentric circles and spread the dosa batter out.
- Drizzle oil around edges and on the dosa. Once cooked 2-3 minutes flip and cook on other side for another 2-3 minutes.
- Serve with chutney, sambhar and masala potato filling or as desired.