BEETROOT BUTTERMILK DOSA

 

Prep Time : 15 hours
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Suji : 1 cup
Curd   - 1/2 cup

Chopped beetroot - 1
Eno fruit salt  - 1 tbsp
Grated coconut  - 2 tbsp
Salt - to taste
Butter  - 2 tbsp

METHOD

Boil the beetroot and make a paste.
Take a bowl add suji and curd and mix it well.
Grind to make a paste and add beetroot paste,salt and grated coconut.
Keep aside for 15 mins.
When batter is thick so that you can add milk or water.
Add eno fruit salt and mix well.
Heat non stick pan and grease with butter.
Add one spoon batter and don`t spread .
Grease some butter and cover it and cook in a slow flame.
Cook only one side.
Serve hot with coconut chutney. 

For coconut chutney 

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa