Beetroot Dosai
Ingredients For Dosai Batter:
- 225 gm parboiled rice
- 75 gm basmati rice
- 150 gm urad dal
- 250 gm beet root
- 2.25gm fenugreek seeds
- salt to taste
- cooking oil to shallow fry
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.