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Beetroot Masala Dosa Recipe

Beetroot Masala Dosa is a popular Indian Breakfast
Author :
 
On :
Wednesday, 19 October, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook / Stir Fry Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Beetroot Masala Dosa is a healthy twist to your regular dosa with all the goodness of beetroot. Dosa is prepared in the same way except for the dosa filing which includes beetroot in generous amount.

This South Indian delicacy looks incredibly good when it is presented. You can learn how to make this healthy and nutritious dosa at home by following our recipe guide.

For dosa filing, you need to pressure cook beetroot along with some potatoes. For tadka, add mustard seeds in a pan along with some urad dal and mix the cooked dosa filing mixture. Spread it in the center of dosa and roll them up.

Ingredients

  • 1 - Beetroot
  • 2 - Potatoes
  • 1 - Carrot
  • Oil as required
  • 1/4 tsp - Mustard Seeds
  • 1/2 tsp - Urad Dal
  • 1 - Onion, chopped
  • 1 tsp - Ginger, chopped
  • 1 tsp - Garlic, chopped
  • 1 tsp - Green chillies, chopped
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • 3-4 - Curry leaves
  • Salt to taste
  • Dosa batter
  • Ghee, as required
  • How to Make Beetroot Masala Dosa:

    1. Cut the beetroot, carrot and potatoes into big pieces ad pressure cook them with water and salt.
    2. Once cooked, mash the vegetables.
    3. Heat oil in a pan and splutter the mustard seeds.
    4. Add urad dal and saute till it turns brown.
    5. Add chopped onions, ginger, garlic and green chilies.
    6. Add the mashed vegetables, red chilli powder, turmeric powder, curry leaves, salt and 1/4 cup water and cook till the water dries up. Keep aside.
    7. Heat a pan and add a ladleful of batter onto it. Spread to make a thin circle.
    8. Apply ghee over it and along the edges, and cook till the dosa turns brown.
    9. Put one spoon of masala on the dosa in the centre. Then roll the dosas.
    10. Serve with chutney on the side.




     

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