BEET DOSAI

8 May

beetdosai

Beetroot in a dosa. i got this idea from an indian newspaper or magzine column. This is a very simple recipie, just adding beet to your usual dosa batter.

Dosa  is a fermented crepe or pancake made from rice batter and black lentils.[1] It is  a staple dish in the southern Indian states of Karnataka, Andhra Pradesh, Tamil Nadu and Kerala, as well as being popular in Sri Lanka and Singapore.

 

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C., and betaine, which functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which has been suggested to be harmful to blood vessels and thus contribute to the development of heart disease, stroke, and peripheral vascular disease. 

Even after knowning all this goodness about this colourful vegetables , i find its flavour a tad too sweet in my dishes. in sweets or soups its ok but i was surprised to find that in this recipie its flavor does not dominate but rather gives a unique taste .

Ingredients :-

  • 3 cups rice
  • 1 cup urud dal
  • handful of cooked rice
  • salt to taste
  • 2 green chillies

METHOD :-

Grind the rice and dals/lentils,  together adding water  and when they are smooth add a handful of chopped beetroot and green chillies and grind
again into  a smooth batter. After fermenting for atleast 4 hrs grease a dosa pan and pour a laddle full of batter and make dosa. Garnish it  with coconut chutney or any other chutney of your choice.

You may also like some other beetroot recipies  BEET ROOT BREAD  ,  BEETROOT KHEER.

 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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One Response to “BEET DOSAI”

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