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
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.