Beetroot Dosa
This Dosa is packed with the goodness of oats and beetroot. It is tasty, quick and a healthy breakfast choice for all dosa lovers.
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Ingredients
- 1 cup Oats
- 1 cup Semolina
- 1/2 cup Beetroot
- 30 g Ginger
- 3 Green Chili
- 1 tsp Salt
- 1 tsp Cumin
- 1 tbsp 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.
Rekha's 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
Calories: 298kcalCarbohydrates: 52gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 720mgPotassium: 258mgFiber: 6gSugar: 3gVitamin A: 12IUVitamin C: 5mgCalcium: 28mgIron: 3mg