17 May, 2018

BEETROOT MASALA DOSA/MASALE DOSAY

Posted in : BREAKFAST RECIPES, PANCAKE| DOSAY| DOSA| DOSE on May 17, 2018 by : Divya Suresh

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

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