Mini Beetroot dosa

The theme was red today! My little one wanted a red dosa for breakfast. Kids can demand the rarest of things. Well I couldn’t say no and thankfully I had beetroots in stock. So that did the trick and voilà there it was the red dosa, and I also made a small shaped dosa so the size of the dosa too was thrilling. The colourful dosa brought about a wide smile on her face and mine, for I knew, that I had tucked in a little extra nutrition too!


  • ½ cup grated beetroot ( if required can add more)
  • ¼ tsp Cumin seeds
  • Oil/butter/ghee

For the dosa batter:

  • 3 cups of  rice
  • 1 cup split black gram /urad dal
  • 2 tsp fenugreek seeds
  • water for soaking
  • salt to taste

To prepare batter:

  • Soak the rice immersed in water completely for about 6 hours.
  • Soak in another bowl, the urad dal and fenugreek seeds immersed in water completely for about 6 hours.
  • Grind the soaked urad dal and fenugreek mixture until smooth and fluffy. Add water little by little grinding into a smooth paste.
  • Grind the rice too into a smooth paste. Adding too much water will make the mixture watery and making the wrap difficult.
  • Pour both the batter into a big vessel (as it will increase in volume), add salt to taste and set aside for at least 12 hours for fermentation.
  • Stir the batter and add just enough water to make it into a pouring consistency.

Method for Mini Beetroot dosa:

  • Tip in the grated beetroot with the dosa batter and mix well.
  • Add salt to taste and stir again.
  • Heat the griddle/dosa pan and put a little oil over it. Then pour a ladle of the beetroot batter over the pan and don’t spread it out like how you would do for dosas. These dosas have to be thick and medium sized.
  • Sprinkle a few cumin seeds over this batter and cover with a lid to cook. Then remove lid and turn the dosa over for few minutes to cook on both sides.
  • Add a little butter over the dosa and then remove from pan.
  • Serve with chutney, pickles or even just a sprinkle of sugar would do.
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