Beet The Ordinary With This Dosa Delight

| Team Atomberg
Beet The Ordinary With This Dosa Delight

Equipment 

  • Big bowls
  • Small bowls 
  • Teaspoons 
  • Tablespoons 
  • Cups 
  • 1 Mixing bowl 
  • 1 Jug for water 
  • 1 Non-stick frying pan/ Cast Iron Tawa 
  • 1 dosa ladle 
  • 1 wooden spatula 
  • 1 serving bowl 
  • 1 serving plate 
  • 1 banana leaf 
  • 1 tadka pan 
  • Atomberg 500-ml chutney jar 
  • Atomberg 500-ml chopper jar 

 

Method of Preparation


Let’s start with the dosa batter

  • Add 1 cup of roasted oats and semolina in Atomberg’s 500-ml chutney jar. 
  • Close the lid and the LED light indicator turns to blue when it is locked properly. 
  • Now grind it properly until it becomes a perfectly fine powder. 
  • Don’t empty the jar as yet as we have a little more to add. 
  • Add 3 small boiled beetroots, 1 inch ginger, 3 Kashmiri red chillies, 1 tbsp salt, ½ tbsp cumin, 1 tbsp jaggery powder and 1½ cup of water. 
  • Close the lid again and the LED light indicator turns to blue when it is locked properly. 
  • Let it grind to a smooth and fine paste/ batter. 
  • Empty the batter to a mixing bowl and add ½ or 1 cup of water to make it thin enough for preparing soft dosas and avoiding mishaps while making. 

It’s finally in the making

  • Now heat the frying pan, add some cooking oil on it and pour in the batter from the dosa ladle onto the pan. 
  • Now spread it in the shape of a circle and add 1-2 tbsp of ghee on it.
  • Cook both the sides for 1 minute each and put it on the serving plate.
  • Voila! It’s done! 

Time for the coconut chutney

  • Now take out the 500-ml chopper jar and ready it. 
  • Add pieces of coconut, 2 green chillies, 1 tsp pf tamarind, ½ teaspoon of salt and ½ cup of water. 
  • Close the lid and once it’s closed properly the LED light indicator will show a blue light. 
  • Grind it on the Coarse Mode which allows for a silbatta-like texture, reminiscent of home-style cooking. 
  • Empty the perfectly coarse textured contents of the jar into the serving side bowl. 

Ek karara South Indian tadka ho jaye?

  • Now, take a tadka pan and heat some cooking oil in it. 
  • Once it is warm enough, add mustard seeds, curry leaves and garlic cloves in it. 
  • Let them cook for ½ a minute and soon pour them into the coconut chutney you just prepared. 
  • It’s ready and it’s lip-smacking!  

Tips/ Tricks  

  • We can also add pudina chutney instead of coconut chutney, it will definitely make it spicy and delicious as a side-on. 
  • Make sure that the batter of the dosa is finely ground and there are no bigger chunks left otherwise it compromises with the taste as well as cooking. 
  • Ensure that the coconut is coarsely ground in order to keep the coarse texture to enjoy it while it lasts.