Beetroot has come to be known as superfood in the recent years. It is known to have so many health benefits that you’ll be amazed! Beetroot is known to lower blood pressure and help maintain healthy weight. It is a good source of potassium and many other nutrients such as calcium, iron, magnesium, manganese, phosphorous, sodium, zinc, copper, selenium etc. Also, it is a good source of vitamin C & folate.
Beetroots increase exercise stamina…maybe I should start including them in my diet on a regular basis to improve my performance in the next 10K run!🏃♀️
.
People usually either like the taste of beets or they absolutely despise it. I once heard my mom-in-law say that she gets put-off by the colour of its juice. I often hear my friend mention that she consumes beetroot juice on a daily basis to deal with her low haemoglobin count. She is a healthy food freak and went to the extent of procuring a coldpress juicer all the way from Singapore. But, if you are somewhere in between love/hate for this miracle vegetable, there are several ways to include this superfood in your diet without being overwhelmed by its taste.
.
Growing up, my mom used to serve beets in their raw form as salads, in mixed-veg pulao – oh my, the beautiful colour it imparts to pulao is divine and best of all was the beetroot buttermilk she would make in the hot summers we spent in Tamilnadu.
.
My love for dosas knows no bounds. It was and still is my anytime food. I can have it for any meal of the day. 🤪 During my college days, whenever I would visit home during holidays, my mom would always ask what I wanted to eat and you bet dosa would be on top of my list everytime!
.
With time I’ve experimented with various types of dosas and beetroot dosa stole my heart the very first time I made them. Their colour was so pretty and then I turned them into art by creating gradient in its colour. I was so proud of my work, wanted to give myself a pat on the back.😊
Recipe makes 6-8 dosas
Ingredients:
- 1/2 Beetroot – small, grated
- 2 cloves Garlic
- 1 pinch Cumin powder
- 6 ladlesful Dosa batter
- 1/2 tsp Salt
- 1/2 cup Water
Instructions:
- Wash, peel and grate the beetroot.
- Blend it to a fine puree along with garlic and cumin powder. The beetroot I used was fresh and released enough juice to use to get the blending process started. You may also use couple of teaspoons of water to get the blending started.
- Transfer the beetroot puree to a mixing bowl. Add dosa batter to it. I normally use one ladleful of dosa batter for each dosa.
- Mix well and adjust consistency of the batter by adding water.
- Take a ladleful of batter and spread on a hot pan to make dosa. I generally use a non-stick pan and it doesn’t require using any oil to make dosa. You may use whichever method is convenient to you.
- Once you see the dosa turning brown, flip it and cook the other side too.
- Serve with chutney of your choice. I served with beetroot chutney/stir-fry, a recipe I learnt from my mom. Will share that recipe shortly. Also, there was niger seeds chutney, peanut chutney and roasted split gram chutney which we mixed with some ghee to go with the beetroot dosas.
.
If you happen to try my Beetroot Dosa recipe; leave a comment, let me know how it turned out.
Use in your Instagram posts – #theredplatechroniclesbymeenadanti
Also, do check out my other dosa recipes:
.
To see more of my work, follow on Instagram– @theredplatechronicles
Facebook – TheRedPlateChronicles
Cookpad – The Red Plate Chronicles
Have a great weekend you all!
Love
M❤️
——————————————————Reference:
To know more about how this superfood is beneficial for your body, do check the following link. I found it very informative!
The Red Plate Chronicles 