Beetroot Dosa Recipe – Crispy Indian Pancake with Rice & Semolina

Last Updated on 2 months by Neha Deshmukh

Beetroot Dosa Recipe – Crispy Indian Pancake with Rice & Semolina

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly? These beetroot dosas are amazing for that. They’re vibrant, crispy, and surprisingly easy to make. I first stumbled upon this recipe trying to get my kids to eat more veggies, and now it’s a regular in our rotation. Let’s get cooking!

Why You’ll Love This Recipe

This beetroot dosa recipe isn’t just about adding color to your breakfast (though that’s a huge bonus!). It’s about a fantastic texture – beautifully crispy edges with a soft, fluffy center. Plus, it’s a really clever way to enjoy the earthy sweetness of beetroot in a completely new way. It’s a fun twist on a classic South Indian staple, and I promise, it’ll become a family favorite.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup beetroot (approximately 150g), roughly chopped
• ½ cup water (120ml)
• 1 cup rice flour (150g)
• ½ cup rava / semolina (80g)
• ½ tsp salt (2.5g)
• 3 cups water (720ml)
• ½ cup onion, finely chopped (approximately 50g)
• 2 green chillies, finely chopped
• 2 tbsp coriander, chopped
• 1 tsp cumin seeds
• Few curry leaves (about 10-12)
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients for a sec! Beetroot is the star here, giving the dosas that gorgeous pink hue and a boost of vitamins. Don’t worry about a strong beetroot flavor – it blends beautifully with the spices.

The combination of rice flour and rava (semolina) is key to getting that perfect crispy-soft texture. Rice flour provides the structure, while rava adds a lovely crunch. You can adjust the ratio slightly to your liking – more rava for extra crispiness!

And finally, the spices! Cumin and curry leaves are essential for that authentic South Indian flavor. Feel free to adjust the green chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get down to making these dosas!

1. First, blend the chopped beetroot and ½ cup of water into a smooth puree. A high-speed blender works best for this, but any blender will do – you might just need to blend for a little longer.
2. Pour the beetroot puree into a large bowl. Add the rice flour, rava, and salt. Now, gradually add the 3 cups of water, whisking constantly to avoid any lumps. You want a smooth, flowing batter.
3. Next, mix in the chopped onion, green chillies, coriander, cumin seeds, and curry leaves. Give everything a good stir to combine.
4. Now, the important part: let the batter rest for at least 10 minutes. This allows the rava to absorb the moisture and develop that lovely texture.
5. Heat a dosa pan (or a flat non-stick pan) over medium heat. Drizzle a little oil around the pan to prevent sticking.
6. Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin layer. Don’t worry if it’s not perfect – practice makes perfect!
7. Drizzle a little oil around the edges of the dosa. Cook for about 2-3 minutes, or until the bottom is golden brown and crispy.
8. Carefully flip the dosa and cook for another minute.
9. Serve hot with your favorite chutney or sambar!

Expert Tips

• Batter Consistency: The batter should be flowing, like pancake batter. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Hot Pan is Key: A properly heated pan is crucial for crispy dosas. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.
• Don’t Overcrowd: Cook one dosa at a time for the best results.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Notes: This recipe is gluten-free as long as your rava/semolina is certified gluten-free.
• Spice Level Adjustment: My family likes a little kick, but you can easily adjust the number of green chillies to suit your taste. For a milder dosa, remove the seeds from the chillies.
• Regional Variations: In Karnataka, they sometimes add a pinch of asafoetida (hing) to the batter for extra flavor. In Tamil Nadu, you might find dosas served with a side of potato masala.
• My Family’s Twist: My daughter loves a sprinkle of grated cheese on her beetroot dosa – don’t judge! It’s surprisingly good.

Serving Suggestions

Beetroot dosas are fantastic on their own, but they really shine when paired with:

• Coconut Chutney
• Sambar
• Mint-Coriander Chutney
• A dollop of yogurt (for a cooling contrast)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using. Cooked dosas are best enjoyed fresh, but you can reheat them in a dry pan or microwave.

FAQs

1. What is the best way to get the dosa crispy?

A hot pan and the right batter consistency are key! Also, don’t be afraid to use a little oil.

2. Can I make the batter ahead of time?

Yes, you can! Just store it in the refrigerator and give it a good stir before using.

3. What can I substitute for semolina/rava?

You can try using fine sooji or even a little bit of cornmeal, but the texture might be slightly different.

4. Is beetroot dosa healthy?

Absolutely! Beetroot is packed with nutrients, and this dosa is a relatively healthy way to enjoy it.

5. What is the ideal consistency of the dosa batter?

It should be flowing and easily spreadable, similar to pancake batter.

6. Can I use a non-stick pan if I don’t have a dosa pan?

Yes, you can! Just make sure it’s well-seasoned and heated properly.

Enjoy making these vibrant and delicious beetroot dosas! I hope they bring a little bit of sunshine to your kitchen. Let me know how they turn out in the comments below!