Beetroot Dosa Recipe – Authentic Indian Red Chilli & Cumin Flavors

Last Updated on 2 months by Neha Deshmukh

Beetroot Dosa Recipe – Authentic Indian Red Chilli & Cumin Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And what better way than with a vibrant, flavourful dosa? This beetroot dosa recipe is a family favourite – it’s colourful, surprisingly delicious, and a fantastic way to get a little extra veggie power onto your plate. I first made this when I was trying to get my little one to eat more vegetables, and honestly, it’s become a staple for all of us!

Why You’ll Love This Recipe

This isn’t your average dosa! The beetroot adds a beautiful natural sweetness and a gorgeous pink hue. The red chillies and cumin give it a lovely warmth without being overpowering. It’s a simple recipe, perfect for a quick weeknight dinner or a fun weekend breakfast. Plus, it’s a great conversation starter – who doesn’t love a bright pink dosa?

Ingredients

Here’s what you’ll need to make these beauties:

• 2 cups Idli dosa batter
• 1 small beetroot, roughly cubed (about 150g)
• 2 red chillies (Byadagi chillies are great for colour and mild heat, but you can use any medium-heat chilli)
• 0.5 teaspoon cumin seeds
• 0.125 teaspoon asafoetida (hing)
• Oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Beetroot: Don’t worry, you won’t really taste the beetroot, it just lends a lovely colour and subtle sweetness. It’s a sneaky way to add nutrients!
• Red Chillies: I prefer Byadagi chillies because they give a beautiful red colour and a manageable level of spice. If you like things hotter, feel free to use a spicier variety.
• Asafoetida (Hing): This is a key ingredient in South Indian cooking. It has a pungent smell in its raw form, but it transforms into a delicious savoury flavour when cooked. It aids digestion too! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the beetroot paste. Grind the red chillies, cumin seeds, and cubed beetroot in a blender or food processor into a smooth paste without adding any water. You want it to be quite thick.
2. Now, add this vibrant paste and the asafoetida to your idli dosa batter. Mix it all together really well until everything is evenly combined. The batter should turn a lovely pink colour!
3. Heat a dosa tawa (flat griddle) over medium heat. Once hot, drizzle a little oil around the pan.
4. Pour a ladleful of batter onto the tawa and spread it out in a circular motion to your desired thickness.
5. Drizzle a little more oil around the edges. Cover the dosa and cook for about 3-4 minutes, or until the bottom is golden brown and crisp.
6. Flip the dosa carefully and cook for another 1-2 minutes, until the other side is also crisp.
7. Serve immediately and enjoy!

Expert Tips

• Batter Consistency: The batter should be of a pouring consistency. If it’s too thick, add a tablespoon or two of water.
• Tawa Temperature: Getting the tawa temperature right is crucial. If it’s too hot, the dosa will burn. If it’s too cold, it will be sticky.
• Crispy Dosas: For extra crispy dosas, use a well-seasoned tawa and don’t be afraid to use a little more oil.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Ensure your idli dosa batter is made with gluten-free rice and lentils.
• Spice Level Adjustment: For a milder dosa, remove the seeds from the red chillies. For a spicier kick, add a pinch of chilli powder to the paste. My friend, Priya, loves adding a tiny bit of green chilli too!
• Regional Variations: In Karnataka, they sometimes add a little grated coconut to the batter. In Tamil Nadu, you might find a version with a touch of urad dal flour.
• Using different types of batter: While this recipe works best with standard idli/dosa batter, you can experiment with different types like ragi dosa batter for a nuttier flavour.

Serving Suggestions

Beetroot dosa is delicious on its own, but it’s even better with some accompaniments!

• Coconut chutney is a classic pairing.
• Sambar is another must-have.
• A simple tomato chutney also works beautifully.
• Even a dollop of plain yogurt is lovely.

Storage Instructions

Leftover dosa can be stored in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. The batter, once mixed with the beetroot paste, is best used immediately for the brightest colour.

FAQs

Let’s answer some common questions:

• What type of idli/dosa batter works best for this recipe? A good quality, fermented idli dosa batter is key. You can buy it ready-made or make your own.
• Can I make the beetroot paste ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to a day. The colour might fade slightly, but it will still taste great.
• How can I adjust the colour intensity of the dosa? Use more or less beetroot, depending on how vibrant you want the colour to be.
• What are some good chutney pairings for beetroot dosa? Coconut chutney, tomato chutney, and sambar are all fantastic choices.
• Is this dosa suitable for kids, and how can I make it milder? Yes! It’s a great way to get kids to eat their veggies. Remove the seeds from the chillies or use a milder chilli variety to make it less spicy.

Enjoy making (and eating!) these colourful and delicious beetroot dosas. Let me know how they turn out in the comments below!