Beetroot masala dosa recipe[Simple, Quick]

Cuisine Style: South India | Preparation & Cooking Time: 15 minutes | To Serve: 4 | Type: Breakfast, dinner, | Take with: Chutney, sambar

Ingredients

• Dosa batter *– 1 cup
• Beetroot – 1 cup [finely grated]
• Potato [urulai kizhangu, aloo ] -1 [boiled & mashed]
• Ginger & garlic – 1 tbsp [chopped, mashed, each]
• Green chilli – 1 [finely chopped]
• Curry leaves – 1 spring [chopped]
• Coriander leaves – 1 spring [chopped]
• Red chilli powder – 1 tsp
• Garam masala – ½ tsp
• Coriander powder – ¼ tsp
• Turmeric powder – ¼ tsp
• Salt to taste
• Oil - 2 tbsp

Dosa batter*

• Idli rice – ¾ cup
• Dosa rice[pachharisi] – ¼ cup
• Urad dal – ¼ cup
• Fenugreek seeds – ¼ tbsp
• Salt to taste
• Water as needed.

Preparation Method

• Heat oil in a pan, add ginger, garlic, green chilli, curry leaves saute.
• Add grated beetroot, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder sauté.
• Then add boiled & mashed potato, mix well. Then cut off heat add lemon juice, coriander leaves mix well & keep it aside.
• Heat iron dosa pan and brush oil then spread the batter quickly to round shape and make sure it not too thick.
• Then place lemon size prepared beetroot masala, spread evenly on dosa. Sprinkle oil, cover it & cook.
• Once dosa becomes crispy then cut off heat & serve hot with chutney.

South indian dosa with beetroot masala filling