Instant Beetroot Rava Dosa

Learn how to make an instant beetroot rava dosa recipe at home.

Watch how to make Instant Beetroot Rava Dosa:

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Serves: 4-5 dosa

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:

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.

Then add 1 cup water. Mix well. Make a smooth and lump-free batter.

After that add ½ cup or ¾ cup water. Mix well. The batter should be watery.

Allow it to rest for 30 minutes.

Heat a non-stick tawa over a high flame. Check the temperature by sprinkling some water, it should evaporate.

Pour the batter. You will need around 2 ladles of batter for 1 dosa. It will form a mesh-like texture.

Then lower the flame to medium-low. Let it cook for a few minutes.

As soon as the dosa sets, pour melted ghee over it.

Cook for 2-3 minutes or until crisp and golden brown in colour.

Crispy beetroot rava dosa is ready! Serve hot with coconut chutney.

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Instant Beetroot Rava Dosa

Sneha Paul

Learn how to make an instant beetroot rava dosa recipe at home.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Main Course

Cuisine Indian

Servings 4 dosa

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

Instructions

 

• 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.
• Then add 1 cup water. Mix well. Make a smooth and lump-free batter.
• After that add ½ cup or ¾ cup water. Mix well. The batter should be watery.
• Allow it to rest for 30 minutes.
• Heat a non-stick tawa over a high flame. Check the temperature by sprinkling some water, it should evaporate.
• Pour the batter. You will need around 2 ladles of batter for 1 dosa. It will form a mesh-like texture.
• Then lower the flame to medium-low. Let it cook for a few minutes.
• As soon as the dosa sets, pour melted ghee over it.
• Cook for 2-3 minutes or until crisp and golden brown in colour.
• Crispy beetroot rava dosa is ready! Serve hot with coconut chutney.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!