Equipment
- glass mixing bowl or ceramic bowl
- nonstick pan
Ingredients
Dosa Batter
- 100 g urad dal
- 30 g matar dal, split yellow pigeon pea
- ½ tsp fenugreek seeds
- 230 ml water, for blending
Rice
- 300 g sona masoori rice
- 150 ml water, for blending
Beet Puree
- 90 g beetroot , cooked
- 80 ml water, to blend beets into puree
- Salt, to taste
Instructions
- Mix the urad dal, matar dal, and fenugreek seeds. Wash thoroughly a few times and soak in a bowl for 4 hours.
- Separately, wash the sona masoori rice and soak it in water for 4 hours.
- Drain the water from the dal mixture, add 230 ml of filtered water, and blend it in a high-speed blender until smooth. Transfer the batter to a large glass mixing bowl (or ceramic bowl).
- Drain the rice, add 150 ml of clean water, and blend it into a slightly coarse batter.
- Pour the rice batter into the same glass bowl as the dal batter. Mix well, cover, and leave to ferment in a warm place for about 8 hours (or longer in colder conditions).
- Once fermented, add the beetroot puree (blend cooked beetroot with water) and salt to the batter. Mix thoroughly until the batter is evenly pink.
- Heat a non-stick pan over medium heat. Pour a ladle of batter onto the pan, spread it evenly, and cook on both sides until crisp.
- Fill your dosa with your favorite fillings. I love having it with a potato filling or lentil curry.
Video
Nutrition
Calories: 129kcalCarbohydrates: 27gProtein: 5gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 12mgPotassium: 54mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 16mgIron: 1mg