Puree the chopped beetroot, jeera (cumin) and green chilli. Mix it with dosa batter and add little salt, coriander leaves.
Make dosas that are thin and crisp.
Serve with either coconut chutney or garlic chutney.
Recipe courtesy: Dishes from My Kitchen.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.