#BP26 Beetroot Oats Dosa is a healthy and colorful variation of the traditional South Indian dosa. It is made with oats, beetroot, and lentils like moong dal or masoor dal. The beetroot gives it a bright red color and natural sweetness. The oats and lentils add fiber and protein. It is crisp from outside and soft inside. This dosa is a good option for breakfast or a light dinner. It is usually served with green chutney as shown in the photo.
Wash moong dal and masoor dal. Soak both dals and oats in water for 30 minutes.
Drain the water. Add soaked oats, dals, chopped beetroot, ginger, green chili and cumin seeds to a mixer jar.
Add little water and grind to a smooth dosa batter consistency. Add salt and mix.
Heat a non stick tawa or dosa pan. Pour one ladle of batter and spread in circular motion to make a thin dosa.
Drizzle few drops of oil on the edges and center. Cook on medium flame for 2 minutes.
Flip and cook the other side for 1 minute until crisp.
Serve hot with green chutney.
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