Beetroot Dosai Recipe

Beetroot Dosai Recipe. Consider South Indian food and one thing that strikes a chord is a ‘Dosa’. Dosa itself is a solid dish and to make it better, here is a straightforward recipe that couldn’t want anything more than to have! Beetroot Dosai is a beautiful principal dish recipe that has an alternate taste and is mouth-watering.

You can cook this dosa recipe for your loved ones on events like potluck, game evening, and kitty party. We are certain your visitors will adore it without a doubt! This is a simple to-make dish that you can likewise pack for your children’s tiffin, and they will joyfully appreciate it!

Elements of Beetroot Dosai

4 Servings
225 gm parboiled rice
150 gm urad dal
1/2 teaspoon fenugreek seeds

refined oil as required
2 tablespoon vinegar
2 cup cold water
75 gm basmati rice
250 gm beetroot

salt as required
1/2 cup ground coconut
2 1/2 cup water

Beetroot Dosai Recipe

Step by step instructions to make Beetroot Dosai

Stage 1
To set up this lip-smacking dosa recipe, wash beetroots in running water. Put a profound lined container on medium fire and add water in it alongside some salt and vinegar. Mix and heat it to the point of boiling and subsequently, add the beetroots in it and let them bubble for around 40 minutes.

Stage 2
When the beetroots are bubbled, channel the additional water and switch off the burner. Put these bubbled beetroots in chilled water for 5-10 minutes. Channel the additional water, strip and cut them into more modest pieces in a bowl. Move the slashed beetroots to a blender container and mix to a fine puree.

Stage 3
Then, to set up a dosai player, wash rice and urad dal in running water, and channel the additional water. Keep them splashed alongside fenugreek seeds for the time being. When the dal and rice are splashed well, move to a blender container and mix them to a fine glue. Add water (roughly 60 ml) and salt as indicated by your taste, make a fine glue and save for something like 5 hours.

Stage 4
Add beetroot puree alongside ground coconut in the hitter, blend well and separation into 8 equivalent parts. Presently, strip an onion, cut it into divide and tie one half in muslin fabric and dunk in refined oil. Rub the outer layer of a pre-warmed iron with the level side of the onion. Warm the iron over low intensity, spread a piece of the player over the surface by moving a spoon in concentric circles from the center going outward (4″ breadth, 1/4″ thick).

Stage 5
Cook for 2-3 minutes, flip over and cook briefly. Guarantee that the hotcake doesn’t become fresh. Serve hot.

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