Beetroot Dosa

FOR SOAKING

In a big bottom pan add dosa rice, urad dal, rice flakes & methi seeds.

Then washed it with water until water comes out clean.

Then add fresh clean water and soaked it for 5 hours.

FOR GRINDING

After 5 hrs of soaking drained the water.

Then add it in two batches into the grinding jar and add 1/4 cup water & grind it to fine paste.

Similarly repeat it for second batch.

Once batter is ready, cover it with a lid and allow it to ferment for overnight.

FOR BEETROOT DOSA

After dosa batter is well rested, mix it well so that the batter is semi thick in consistency.

Add beetroot puree and salt, mix it well.

Heat dosa tawa on high flame & pour the dosa batter at the center and slowly using the laddle roll out to the outer side to give a round shape.

You will observe small holes while rolling the batter out on hot tawa, which indicates perfect texture.

Lower the flame then spread a tsp of oil all over dosa.

Cook the dosa until it turns golden and crispy in texture.

Finally, fold the dosa and serve it with coconut chutney or any chutney of your choice.