Beet Root Dosai

Parboiled rice – 1cup

Thinai(foxtailmillot)rice – 1cup

Beetroot – 1medium size

Onion – 2 (finely chopped)

Red chilly -5

Green chilly – 1

Hing – 1/2tsp

Coriander leaves -finely chopped 3tsp

Salt – to taste

Seasoning:

Mustard – 1/2tsp

Jeera -1/4 tsp

Split uraddal -1/2tsp

Hing – 1/2tsp

Curry leaves – few

Oil – 11/2tsp

Method:

1.Soak parboiled rice and thinairice for 2 hours and grind to a smooth paste

Along with the chillies, salt & chopped beetroot.

2. Heat oil in a kadai ,splutter mustard seeds, jeera, split uraddal,hing, curryleaves

And finely chopped onion. Saute for a minute.

3.Add this to the dosa batter. Add finely chopped coriander leaves.

4. The batter shouldbe watery in consistency similar to rava dosa batter.

5. Heat tawa,make thin dosa.

 

6. Serve Hot with Avial or Idly podi.