17 May, 2018
BEETROOT MASALA DOSA/MASALE DOSAY
I’m really very glad to post this recipe… which is a kind of self innovated recently. And the special and healthy ingredient is beetroot. Yes…. recently just thought of using beetroot in dosa/dosay, but if we add beetroot directly to the batter in any form ie… paste or grated or chopped, it will definitely change the color of dosa/dosay entirely and moreover no one will be willing to eat it because of its peculiar color. So when I was thinking like this, a particular process just strike my mind and immediately very next day I tried it actually. And the outcome was a real hit ! Without any rejection/complaint everyone relished the superb beetroot masale dosay/masala dosa. I must say it was toooooo gooood. From now on wards it is going to be the permanent method of making one more kind of healthy masale dosay/dosa at my place. The recipe goes like this….. ⇓
Some more dosay/dosa recipes in my blog ⇒ ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , Set dosay , Davanagere benne dosay , Plain dosay , finger millet/ragi set dosay/dosa , Whole black gram/uddina kalina set dosa/dosay , Instant jola/sorghum dosay
You may also like to check ⇒ Pineapple chutney , Pineapple+bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney , cabbage/yele kosu chutney , sesame seeds chutney , amla-togari bele chutney
Ingredients :
For the batter :
- Rice (Preferably sona masoori) – 1 cup
- Black lentils (urad dal) – 1/4 cup
- Bengal gram ( chana dal) – 2 tbsp
- Pigeon peas (toor dal) – 2 tbsp
- Rice flakes ( poha) – 1/4 cup
- Fenugreek seeds – 1 tsp
- Sugar – 1 tsp
- Salt to taste
- Ghee/Oil – for roasting dosay/dosa
For masale ie… red chutney :
- Onion – 1 big
- Red chilli – 6 byadigi ( which gives colour)
- Oil – 1/4 tsp
- Tamarind – a small piece
- Jaggery – a small piece
- Salt to taste
For stuffing or to sprinkle on the dosa/dosay :
- Beetroot – grated (as required)
- Chopped onion – (as required)
- Coriander leaves – (as required)
PROCEDURE :
For dosay/ dosa :
- Wash and soak all the ingredients except salt & sugar, under the heading ‘for the batter’ for 8 hours
- Then grind it into a smooth batter adding salt and keep it for fermentation till 8 to 10 hours or overnight
- Just 1/2 an hour before making dosay/dosa add 1 tsp sugar and mix it well into the batter
For Red chutney :
- Chop the onion
- Heat oil in a pan add chopped onion and red chillies and fry till light brown
- Add all the other ingredients and grind to a fine paste
Procedure for making masala dosay/dosa:
- Heat the tawa on high first, then wipe the tawa with wet cloth, then keep the flame to medium and pour one ladle full of batter and spread it evenly and apply ghee/oil on it
- Leave it for a minute , when the bottom of the dosay/dosa becomes red in color, then apply/spread onion chutney over it
- Next immediately sprinkle the grated beetroot, chopped onion and the coriander leaves on the dosa/dosay and press it lightly
- Turn the dosa/dosay and cook on the other side as well
- Fold the dosay/dosa and remove from the tawa
- The Masale/Masala dosay/dosa is ready to serve, serve it with chutney or any kind of accompaniment of your choice
