Tasty Breakfast Recipe Carrot Dosa – Beetroot Dosa With Chutney


  • Raw rice – 1 cup
  • Urad dal – 1 cup
  • Carrot – 2 nos
  • Beetroot – 2 nos
  • Salt – 1 nos
  • Oil – 3 to 4 tbsp


  • Take a pan, add raw rice and pour some water.
  • Soak for one or two hours set aside.
  • Take a pan,add urad dal and water.
  • Soak for some hours and set aside.
  • Then drain the soaked rice and keep it aside.
  • Again, drain the urad dal and set it aside.
  • Then grind the soaked raw rice and urad dal by using the stone grinder.
  • Add a sufficient amount of water and grind them well into a smooth batter.
  • Then transfer the batter into a bowl and ferment for half an hour, setting it aside.
  • Then peel the carrot and cut it into small pieces, set aside.
  • Then peel the beetroot and cut it into small pieces and set it aside.
  • After fermentation, take half of the batter.
  • Then to the other half of the batter, add beetroot puree, and mix well.
  • On to the next half, add carrot puree and mix them well.
  • Heat a pan, add a small amount of oil, and spread evenly.
  • When the pan becomes hot, pour the beetroot batter and spread them well.
  • Once the dosa edges look lacy and the top has dried out completely,
  • Flip the other side and cook for a few minutes; remove to a plate and set aside.
  • Again, pour one ladle full of carrot batter in the pan and spread them well.
  • One of the dosa’s sides is cooked well.
  • Flip the other side and cook them well.
  • Remove the dosa to a plate and set aside.
  • Serve the healthy dosa with chutney.

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