Beetroot Pink Topi Dosa

Name: Beetroot Pink Topi Dosa
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 small cup thick raw rice; 1 small cup white urad dal; 1/4 cup boiled beetroot puree; Salt as per taste; Water as required; Oil to apply on dosa

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#ga24 #HimachalPradesh #Beetroot
#BeetrootDosa #PinkTopiDosa #HealthyDosa #HatDosa
#Cookpad #Cookpadindia
#Cookpadenglish #Cooksnap
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
This recipe is healthier . Beetroot improves immunity and hemoglobin also. Just tried to give a round to hat or topi shape to Dosa.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

10 minutes, prep time - 30 minutes

2 servings

3 small cup thick raw rice
1 small cup white urad dal
1/4 cupboiled beetroot puree
Salt as per taste
Water as required
Oil to apply on dosa

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Steps

10 minutes, prep time - 30 minutes

1

Wash rice and urad dal, and soak into water for at least 4 hours. Then drain all water. Grind in a mixer to make dosa batter, and add water as needed. Keep aside for fermentation for 8 hours.
2

Boil a beetroot, and grind in a mixer jar to make a smooth puree.
3

In a fermented batter, add salt and beetroot puree, mix well. If needed, add water to make perfect dosa batter.
4

Heat a tawa, apply oil and sprinkle water, and clean it with a cloth. Pour a ladleful batter on tawa, spreading a circle. Apply oil on edges of round dosa. Cook till turns crispy.
5

Here, I make a little twist in the shape of dosa. Make a slit in a semi half circle, and turn in a topi shape.
6

Make all dosa in the same manner. Serve hot with curd coconut chutney. Enjoy.

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Manisha Sampat @PURE_VEG_TREASURE

on April 01, 2024 10:15

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐