When we talk about dosa, the crisp rice pancake of South India we generally eat it how it is made since ages. We dine in any restaurant but we will hardly see any variation of the dosa recipe. Masala Dosa is quite famous all through India and abroad. But when we look into the nutrition facts, we do not find such high nutritional elements.

In an attempt to try a new variation of dosa recipe, we try recipe with beetroot juice and make dosa with high iron chemical element. Try you healthy diet without beetroot salad yet full of iron and be an Iron man.


Ingredients for dosa batter:

  • 330 grams idli rice
  • 125 grams urad dal
  • tablespoon chana dal
  • 20 methi seeds
  • ½ teaspoon salt
  • 1/2 beetroot

Ingredients for potato masala:

  • 300 grams potatoes
  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • 1 tablespoon chana dal
  • 150 grams onions
  • 1 inch ginger
  • 8 to 10 curry leaves
  • 1 to 2 green chillies
  • ¼ teaspoon turmeric powder
  • 1 pinch of asafoetida
  • ½ cup water
  • 3 tablespoons chopped coriander leaves
  • 8 to 10 cashews
  • ¼ teaspoon sugar
  • salt


Soaking rice & lentils.

  • Pour 2 cups water. stir and soak rice for 4 to 5 hours.

Grinding dosa batter:

  • Before grinding, strain the water from the soaked rice and grind smooth
  • Add the lentils in the grinder jar and also add the beetroot cut into small pieces
  • Grind the urad dal, chana dal and methi seeds along with the rice till you get a batter which is light and fluffy.
  • Remove the batter in a bowl or pan with a spatula.
  • Add ½ teaspoon  salt or add as per taste.
  • Mix the salt very well with the batter. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions

Making potato masala for masala dosa:

  • First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker, the potatoes have to be completely cooked
  • When the potatoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside.
  • When the pressure settles down on its own in the cooker, remove the lid. Drain the potatoes and let them become warm. Then peel them and chop them. Also slice the onions and chop the green chilies, ginger and coriander leaves.
  • Heat oil or ghee. Fry cashews and keep aside.
  • Lower the flame and add mustard seeds and let them splutter, then add the chana dal.
  • Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger.
  • Saute the onions till they soften and turn translucent.
  • Add the turmeric powder and asafoetida. mix very well.
  • Again mix well and simmer for 2 to 3 minutes.
  • Next add the boiled chopped potatoes and mix very well.
  • Season with salt, also add 1/4 teaspoon sugar for a slight sweet taste.
  • Simmer on a low flame for 3 to 4 minutes stirring occasionally.
  • Switch off the flame and then add chopped coriander leaves.
  • Stir and keep the potato masala aside.

Making masala dosa:

  • Lightly stir the batter, before you begin to make dosa.
  • Heat a cast iron pan or a flat non-stick pan. the pan should be medium hot. Smear some oil if using an iron pan or griddle. don’t smear oil on a non stick pan, as then you won’t be able to spread the dosa batter.
  • Keep the flame to a low, while spreading dosa batter.
  • Spread the dosa batter in a circular way on the pan.
  • On a medium flame, cook the dosa.
  • Sprinkle some oil on top and edges
  • Cover the dosa with a lid (if need be) and let it cook.
  • Cook the dosa till its base becomes golden and crisp.
  • When you see the base has become golden, place a portion of the potato masala on the dosa. you can spread it a bit if you want.
  • Now fold the dosa and serve.
  • Serve crisp red colour masala dosa hot with coconut chutney and sambar

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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