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Sneha Paul

Instant Beetroot Rava Dosa

Learn how to make an instant beetroot rava dosa recipe at home.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 dosa
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ½ cup rice flour
  • ¼ cup rava or semolina
  • 2 tbsp all-purpose flour
  • ½ tsp black pepper powder
  • ½ tsp cumin
  • Salt to taste
  • ¼ cup chopped onion
  • ½ tsp chopped ginger
  • 1 green chilli chopped
  • 8-10 curry leaves chopped
  • ½ cup beetroot paste
  • 1 +¾ cup water
  • Melted ghee as per your liking

Method
 

  1. In a bowl, add rice flour, rava, all-purpose flour, black pepper powder, cumin, salt, onion, ginger, green chilli, curry leaves and beetroot. Mix well.
  2. Then add 1 cup water. Mix well. Make a smooth and lump-free batter.
  3. After that add ½ cup or ¾ cup water. Mix well. The batter should be watery.
  4. Allow it to rest for 30 minutes.
  5. Heat a non-stick tawa over a high flame. Check the temperature by sprinkling some water, it should evaporate.
  6. Pour the batter. You will need around 2 ladles of batter for 1 dosa. It will form a mesh-like texture.
  7. Then lower the flame to medium-low. Let it cook for a few minutes.
  8. As soon as the dosa sets, pour melted ghee over it.
  9. Cook for 2-3 minutes or until crisp and golden brown in colour.
  10. Crispy beetroot rava dosa is ready! Serve hot with coconut chutney.