Healthy and delicious instant dosa that can be made effortlessly…
Dosa is a thin and crispy crepe that is a common breakfast dish in South India. It is made from a batter of rice and urad dal that is ground and fermented overnight. However, there are many variations of dosa that use different kinds of lentils, rice, and vegetables to make the batter. One such variation is the red lentil and beetroot dosa, which is an instant dosa recipe that does not need any fermentation.
It is a vegan and gluten-free dish that is rich in protein, fiber, and antioxidants. The dosa batter is made by blending red lentils with beetroot, ginger, green chilies, cilantro, salt, and water. The batter does not require any fermentation and can be used immediately. The dosa is cooked on a hot griddle until crisp and golden on both sides. It can be served with coconut chutney, sambar, or any other accompaniment of your choice.
Instant no-fermentation red lentil and beetroot dosa is a colorful and nutritious way to start your day.
My Favorite Tomato Chutney Recipe, Click Here
All Other Chutney Recipes, Click Here
Sambar Recipe, Click Here
- Red lentils or Masoor dal- 1½ cups
- Beetroot, diced- 1, small sized
- Ginger- 2-inch slice
- Green chili- 1
- Cumin seeds- 1 tsp
- Fresh cilantro, chopped- 3 tbsp
- Salt- 1 tsp
- Water- 2 cups
- I've taken red lentils for making this dosa.
- I didn't soak the lentils, if you prefer can be soaked for an hour or so.
- To a blender jar, add all the above-mentioned ingredients.
- Adding beetroot is optional, however, it will impart a beautiful color to the dosa.
- Grind to a smooth batter.
- I added 2 cups water, the batter consistency was perfect, shouldn't be too thick or thin.
- Pour the batter into a large bowl, combine well.
- This batter doesn't have to be fermented, dosas can be made right away.
- Place a tawa or cast-iron pan over medium-high heat, grease with oil.
- Let the tawa turn hot.
- Sprinkle some water using your fingers on the tawa, if the tawa is really hot the water will cool it off.
- Pour the batter using a ladle & gently spread the batter.
- I make large dosas, small, medium or large-sized dosas can be made.
- Drizzle a teaspoon of ghee on the batter, let the bottom side cook well.
- Flip it over & let the other side cook as well, let golden spots form.
- Avoid overcooking, the dosa will cook really fast & can burn.
- Transfer to a plate.
- Enjoy this healthy, colorful & delicious dosa with chutney or sambar.
- Those who don't like beetroot will also love this dosa, you won't feel the taste of beets in this.
