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Beetroot Dosai

Ingredients For Dosai Batter:

Method For The Beetroot:

Boil in salted vinegar water for 40 minutes. Drain, refresh in iced water, drain, peel, cut into smaller pieces. Transfer to a blender and pulse to a fine puree. The dosai batter Pick rice and lentil. Wash in running water. Drain and soak with fenugreek seeds overnight. Transfer to a blender. Add salt and water. Make a fine paste and allow to ferment for atleast 5 hours. Then add beetroot puree. Mix well and divide into 8 equal portions. Cooking Peel an onion and halve. Tie one half in muslin, dip in cooking oil and rub the surface of a preheated griddle with the flat side. Warm the griddle over low heat. Spread a portion of the batter. Cook for 2-3 minutes, flip over and cook for a minute. Ensure that the pancake does not become crisp.
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