Beetroot Oats Dosa Recipe – Easy Indian Breakfast & Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Beetroot Oats Dosa Recipe – Easy Indian Breakfast & Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for breakfast ideas that are quick, healthy, and, let’s be honest, a little bit different. This Beetroot Oats Dosa is exactly that! It’s a vibrant, flavorful twist on the classic South Indian dosa, packed with goodness and surprisingly easy to make. I first stumbled upon this recipe when trying to sneak more veggies into my kids’ diet, and it’s been a hit ever since.

Why You’ll Love This Recipe

This isn’t your average dosa! It’s a fantastic way to start your day with a boost of nutrients. The beetroot gives it a beautiful color and subtle sweetness, while the oats add a lovely texture and make it incredibly filling. Plus, it’s naturally gluten-free (depending on your oats – more on that later!), making it a great option for those with dietary restrictions. Honestly, it’s a win-win!

Ingredients

Here’s what you’ll need to whip up these colorful dosas:

• 1 cup oats
• 1 cup semolina (rava/sooji)
• ½ cup beetroot, boiled and roughly chopped (about 1 medium beetroot)
• 30g ginger, roughly chopped (about a 1-inch piece)
• 3 green chilies
• 1 tsp salt (or to taste)
• 1 tsp cumin seeds
• 1 tbsp ghee (or oil)

Ingredient Notes

Let’s talk ingredients! Oats are a fantastic source of fiber, keeping you feeling full and energized. They’re also great for heart health. Beetroot? Well, it’s a powerhouse of antioxidants and vitamins! It’s amazing what this root vegetable can do.

Now, about dosa batter. Traditionally, South Indian dosa batter is made with fermented rice and lentils. North Indian variations sometimes include wheat flour. This recipe takes a different route, using oats and semolina for a quicker, gluten-free option. The semolina (rava) is key here – it gives the dosa a lovely, slightly grainy texture and helps with crisping up. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the oats on low heat for about 2 minutes. This really brings out their flavor and makes them extra crispy in the dosa. Let them cool completely.
2. Next, in a blender, combine the roasted oats, semolina, boiled beetroot, ginger, green chilies, salt, and cumin seeds.
3. Blend everything together, adding water gradually until you get a smooth batter. You want it to be pourable, but not too runny – think pancake batter consistency.
4. Heat a tawa (flat griddle) over medium heat. Once hot, pour a ladleful of batter onto the tawa and quickly spread it into a thin circle.
5. Drizzle a little ghee (or oil) around the edges of the dosa. This is essential for that golden-brown crispiness!
6. Cook for a few minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side until it’s also crispy.
7. Fold the dosa and serve immediately with your favorite chutney or sambar.

Expert Tips

Want to make the perfect Beetroot Oats Dosa? Here are a few things I’ve learned along the way:

• Crispy Dosas: Make sure your tawa is hot enough before you pour the batter. A well-heated tawa is key!
• Preventing Sticking: A good non-stick tawa is your best friend. If you’re using a regular tawa, make sure it’s well-seasoned.
• Batter Consistency: If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of semolina and let it rest for 10 minutes.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply replace the ghee with any vegetable oil.
• Gluten-Free Notes: Double-check that your oats are certified gluten-free, as some oats can be processed in facilities that also handle wheat.
• Spice Level Adjustment: If you like things spicy, add another green chili or a pinch of red chili powder to the batter. For a milder flavor, remove the seeds from the green chilies. My friend, Priya, always adds a pinch of asafoetida (hing) for extra flavor!
• Festival Adaptations: These dosas are a great addition to a Navratri thali, offering a healthy and flavorful option.

Serving Suggestions

What goes best with a vibrant Beetroot Oats Dosa?

• Chutneys: Coconut chutney, tomato chutney, and mint-coriander chutney are all fantastic choices.
• Sambar: A classic sambar is always a winner!
• Yogurt: A dollop of plain yogurt can also be a refreshing accompaniment.

Storage Instructions

If you have any leftover batter (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. It might thicken slightly, so you may need to add a little water before using it.

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? Yes, you can! Just store it in the fridge as mentioned above.
• How long does it store? Best used within 24 hours for optimal texture.
• What type of oats work best for this recipe? Rolled oats work best, but quick-cooking oats can also be used in a pinch.
• Can I use beetroot powder instead of boiled beetroot? You can, but the color and flavor won’t be quite as vibrant. Use about 2-3 tablespoons of beetroot powder.
• How do I get the dosa crispy? Hot tawa, ghee around the edges, and a little patience!
• Is this dosa suitable for diabetics? While oats and beetroot are generally good for diabetics, it’s always best to consult with a healthcare professional or registered dietitian for personalized advice.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!