Instant Beetroot Dosa with Kara Chutney

3 half an hour

Beetroot Dosa with Kara Chutney is a vibrant and healthy South Indian delight that combines nutrition, flavor, and crispiness in every bite. This instant dosa recipe is perfect for busy mornings or when you crave something different yet wholesome. Made without any fermentation, this dosa uses a base of rice flour, semolina, and fresh beetroot puree, giving it a striking pink color and a mild earthy sweetness. It is light, crispy, and packed with the natural goodness of beetroot — rich in iron, fiber, and antioxidants. What makes this dish even more irresistible is the Kara Chutney, a spicy South Indian-style red chutney made with chana dal, urad dal, garlic, onions, tomatoes, and dried Kashmiri red chilies. Tamarind adds a slight tang, while a final tempering of mustard seeds and curry leaves enhances the flavor. The chutney is bold, spicy kick perfectly complements the subtle taste of the dosa. Beetroot Dosa with Kara Chutney is not just visually appealing but also incredibly satisfying. It is an excellent option for kids and adults alike, especially those who are trying to include more vegetables in their diet. Serve it hot for breakfast, brunch, or even dinner — it is sure to be a hit!

Steps for Instant Beetroot Dosa with Kara Chutney

1: Prepare Beetroot Batter 1. Take one medium-sized beetroot, peel it, cut it into pieces, and blend it with ½ cup water into a fine paste. After cutting, the beetroot should measure about ¾ cup. 2. In a large mixing bowl, add the beetroot paste, 1 cup rice flour, ½ cup semolina (sooji), and 1 teaspoon salt. 3. Gradually add water while mixing to make a smooth, lump-free batter. In total, around 3 cups of water are added for mixing. 4. Cover and let it rest for 15 minutes.

: Make Kara Chutney 1. Heat 1 tablespoon oil in a pan. 2. Add 1 tsp chana dal and 1 tsp urad dal. Sauté lightly. 3. Add 3 garlic cloves and a 1-inch piece of ginger (chopped), and sauté for 1 minute. 4. Add 1 roughly chopped medium onion, 2 chopped tomatoes, some coriander stems, and 4 soaked Kashmiri red chilies. 5. Add 1 tsp salt and cook until tomatoes are soft. 6. Add 2 tsp tamarind paste, turn off the flame, let it cool, and grind it to a fine chutney.

Finalize Dosa Batter 1. Add chopped curry leaves, 4–5 chopped green chilies, coriander leaves, and 1 tsp cumin seeds to the rested batter. 2. Mix well. The batter should be thin. (Total 4 cups of water used — 1 cup while grinding, 3 cups during mixing. 1 cup = 250 ml.)

Make Dosa 1. Heat a dosa tawa well, then reduce to medium flame. 2. Sprinkle chopped onions on the tawa for extra crispiness. 3. Pour approx. ¾ cup batter from the edges to the center in a circular motion. 4. Cook on low to medium flame for 7–8 minutes until crispy. 5. Once the edges leave the pan, drizzle ghee or oil on top.

Tempering for Chutney 1. Heat oil in a small pan. Add 1 tsp mustard seeds, 1 dried red chili, and 8–10 curry leaves. 2. Pour this tempering over the chutney. Serve the crispy Instant Beetroot Dosa hot with flavorful Kara Chutney.Tempering for Chutney 1. Heat oil in a small pan. Add 1 tsp mustard seeds, 1 dried red chili, and 8–10 curry leaves. 2. Pour this tempering over the chutney. Serve the crispy Instant Beetroot Dosa hot with flavorful Kara Chutney.

Instant Beetroot Dosa with Kara Chutney

Ingredients

1 Beetroot
1 Cup Water
1 Cup Rice Flour
½ Cup Semolina
1 Tsp Salt
1 Tbsp Oil
1 Tsp Chickpea Lentils
1 Tsp Black Lentil
3 Garlic Cloves
1 inch of Ginger
1 Medium Onion
2 Medium Tomatoes
Coriander Stems
4 Kashmiri Red Chillies
1 Tsp Salt
10-12 Curry Leaves
4-5 Green Chillies
Fresh Coriander
1 Tsp Cumin Seeds
2 Tsp Tamarind Pulp
Onion
Clarified Butter
Oil
1 Tsp Mustard Seeds
1 Dried Red Chilli
8-10 Curry Leaves.

Steps

1: Prepare Beetroot Batter 1. Take one medium-sized beetroot, peel it, cut it into pieces, and blend it with ½ cup water into a fine paste. After cutting, the beetroot should measure about ¾ cup. 2. In a large mixing bowl, add the beetroot paste, 1 cup rice flour, ½ cup semolina (sooji), and 1 teaspoon salt. 3. Gradually add water while mixing to make a smooth, lump-free batter. In total, around 3 cups of water are added for mixing. 4. Cover and let it rest for 15 minutes.
: Make Kara Chutney 1. Heat 1 tablespoon oil in a pan. 2. Add 1 tsp chana dal and 1 tsp urad dal. Sauté lightly. 3. Add 3 garlic cloves and a 1-inch piece of ginger (chopped), and sauté for 1 minute. 4. Add 1 roughly chopped medium onion, 2 chopped tomatoes, some coriander stems, and 4 soaked Kashmiri red chilies. 5. Add 1 tsp salt and cook until tomatoes are soft. 6. Add 2 tsp tamarind paste, turn off the flame, let it cool, and grind it to a fine chutney.
Finalize Dosa Batter 1. Add chopped curry leaves, 4–5 chopped green chilies, coriander leaves, and 1 tsp cumin seeds to the rested batter. 2. Mix well. The batter should be thin. (Total 4 cups of water used — 1 cup while grinding, 3 cups during mixing. 1 cup = 250 ml.)
Make Dosa 1. Heat a dosa tawa well, then reduce to medium flame. 2. Sprinkle chopped onions on the tawa for extra crispiness. 3. Pour approx. ¾ cup batter from the edges to the center in a circular motion. 4. Cook on low to medium flame for 7–8 minutes until crispy. 5. Once the edges leave the pan, drizzle ghee or oil on top.
Tempering for Chutney 1. Heat oil in a small pan. Add 1 tsp mustard seeds, 1 dried red chili, and 8–10 curry leaves. 2. Pour this tempering over the chutney. Serve the crispy Instant Beetroot Dosa hot with flavorful Kara Chutney.Tempering for Chutney 1. Heat oil in a small pan. Add 1 tsp mustard seeds, 1 dried red chili, and 8–10 curry leaves. 2. Pour this tempering over the chutney. Serve the crispy Instant Beetroot Dosa hot with flavorful Kara Chutney.

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