Beetroot Urad Dosa

Ingredients:

Beetroot 1/2 of Medium Size
Urad Dal 1/2 Cup
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1 tsp
Cilantro Few Leaves
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.

Wash and finely chop cilantro leaves.
Peel, remove ends, wash and roughly chop beetroot.
Remove stems, wash and roughly chop green chiles.
Grind chopped beetroot, green chiles and salt into paste using a grinder.
Mix the fermented dosa batter with ground beetroot mixture and keep aside.

Heat a flat pan on medium – high heat.
Pour a ladle full of beetroot dosa batter and spread with back of the ladle in circular motion into thin dosa.
Layer the dosa with chopped cilantro and cumin seeds.
Pour few drops of oil around the dosa and fry till it turns golden brown in color.
Turn the dosa on other side, fry for couple more seconds and carefully remove the dosa from heat.
Repeat the same with remaining beetroot dosa batter for more dosas.
Also, store the dosa batter covered in a refrigerator for couple more days if required.
Serve beetroot dosa with coconut chutney or with chutney of your choice or with sambar.

Notes: Make sure the dosa is made thin else cook on other side for longer to crisp it up.

Suggestions: Make sure to adjust the consistency of the dosa batter with water for thin dosa.
Variations: You can also layer finely chopped onion on dosa along with cilantro.