To all dosa lovers! you have to try this crispy Beetroot dosa that not only looks pretty, but is packed with nutrition and tastes absolutely fabulous. If you're a healthy dosa fan, this beetroot dosa recipe is a must-try.
It’s an instant dosa that can be whipped up in minutes, which makes it perfect for busy mornings and when you need a nourishing and crispy breakfast.
The key ingredients that make this Dosa healthy are oats and beetroot. Overall, it’s a vibrant dish that brings together flavor, health, and it makes a pretty Indian breakfast plate.
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Why To Make It?
- Nutritious and Wholesome: Packed with fiber from oats and the rich benefits of beetroot.
- Quick and Easy: An instant dosa recipe you can whip up in no time, ideal for busy mornings.
- Visually Stunning: The bright pink color of the dosa makes breakfast exciting and fun.
Ingredients
- Oats: Provides fiber and helps reducing the gluten content.
- Semolina (Sooji): Adds a bit of crunchy texture and structure to the dosa.
- Beetroot: Adds a vibrant color and packs in essential nutrients like iron and folate.
- Ginger: For a hint of spice and added digestive benefits.
- Green Chili: Adds heat and a touch of zest to the batter.
- Salt: Enhances the overall flavor.
- Cumin: Provides a warm, earthy flavor that pairs well with beetroot.
- Ghee: Used for cooking the dosa to perfection, offering a rich taste and crispy texture.
See recipe card for quantities.
Instructions
- Prepare the Oats: Begin by dry roasting the oats on low heat for a couple of minutes. Set them aside to cool.
- Blend the Batter: In a grinder, combine the roasted oats, semolina, boiled beetroot, green chili, ginger, salt, and cumin. Grind until you have a smooth mixture. Add about a cup of water to create a dosa batter consistency.
TIP: Ensure your tawa is at the right temperature for crispy dosas; too hot and the dosa will burn, too cool and it will stick.
- Cook the Dosa: Heat a tawa (griddle) on medium heat. Pour a ladle of the dosa batter onto the tawa and spread it in a circular motion. Drizzle some ghee around the edges. Cook until the dosa is crispy and golden on both sides.
- Serve and Enjoy: Fold the dosa in half once cooked and serve hot with your favorite chutney. I like pairing mine with Coconut Chutney.
TIP: Ensure your tawa is at the right temperature for crispy dosas; too hot and the dosa will burn, too cool and it will stick.
Substitutions
- Semolina: You can substitute it with rice flour if you're looking for a gluten-free option.
- Ghee: This dosa is vegan but make sure to use coconut oil or any neutral-flavored oil instead of ghee.
- Green Chili: If you prefer a milder taste, skip the green chili or replace it with paprika.
- Beetroot: You can swap beetroot with carrots for a different color and slightly sweeter flavor.
Variations
- Spicy Version: Add red chili powder or black pepper to the batter for an extra kick.
- Cheesy Dosa: Sprinkle some grated cheese on top before folding for a kid-friendly version.
- Stuffed Dosa: Add a paneer or potato stuffing inside the dosa for a more filling meal.
- Herbed Dosa: Mix in fresh herbs like cilantro or mint into the batter for a refreshing twist.
Storage
- Storing: The batter can be stored in an airtight container in the fridge for up to 24 hours.
- Reheating: Dosas are best served fresh. If you have leftovers, reheat them on a tawa over low heat to regain their crispiness.
How to serve
Dosa tastes best with Coconut Chutney, Tomato Chutney Karam Chutney or Sambar or you can have it as it is. You can enjoy this delicious Indian crepe for any of your meals.
Breakfast: This beetroot dosa makes a healthy start for your day.
Snack: A perfect evening snack also known as south Indian tiffin with a spicy chutney to serve with filter kappa (coffee).
Light Lunch or Dinner: Pair with sambar or chutney for a light and nutritious meal.
FAQ
Yes! The dosa is 100% vegan! Just make sure that you use any neutral oil instead of ghee.
Yes, simply skip the semolina or replace it with rice flour.
Yes, carrots or spinach work well as substitutes for beetroot, giving you different flavors and colors.
Yes, the batter can be prepared and stored in the fridge for up to 24 hours.
Absolutely! It's nutritious, colorful, and you can even reduce the spice level for kids.
More Such Recipes
- Ragi Uttapam Recipe
- Ragi Dosa Recipe
- Quinoa Dosa
- Moong dal dosa
- Hotel Sambar
- Classic Coconut Chutney
- Instant Pot Coconut Rice
Watch Video
📖 Recipe
Beetroot Dosa
Ingredients
- 1 cup Oats
- 1 cup Semolina
- ½ cup Beetroot
- 30 g Ginger
- 3 Green Chili
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 1 tablespoon Ghee
Instructions
- Prepare the Oats: Begin by dry roasting the oats on low heat for a couple of minutes. Set them aside to cool.
- Blend the Batter: In a grinder, combine the roasted oats, semolina, boiled beetroot, green chili, ginger, salt, and cumin. Grind until you have a smooth mixture. Add about a cup of water to create a dosa batter consistency.
- Cook the Dosa: Heat a tawa (griddle) on medium heat. Pour a ladle of the dosa batter onto the tawa and spread it in a circular motion. Drizzle some ghee around the edges. Cook until the dosa is crispy and golden on both sides.
- Serve and Enjoy: Fold the dosa in half once cooked and serve hot with your favorite chutney. I like pairing mine with coconut and karam chutney.
Notes
- Roast Oats Well: Make sure to roast the oats properly for a nuttier flavor.
- Consistency Matters: Add water gradually to get the right dosa batter consistency—neither too thick nor too runny.
- Heat the Tawa Properly: Ensure your tawa is at the right temperature for crispy dosas; too hot and the dosa will burn, too cool and it will stick.
- Crispy Finish: Drizzle a little extra ghee for that perfect crispy finish.
Nutrition
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