Beetroot Dosa with Chutney

Ingredients

For
making batter

Rice– 1 cup

Urad dal/black gram dal –  ½ cup

Parboiled rice – ½  cup

Fenugreek seed – 1 tsp

Beetroot – 1 small

Red chilli – 2

Cumin seed – 1 tsp

Ginger– 1 small piece

Little salt

For
making chutney

Onion– 2 medium size

Red chilli – 2

Garlic – 2

Tamarind – small size

Salt as per taste

Mustard seed – 1 tsp

Black gram dal/urad dal – 1 tsp

For tempering

Mustard seed – 1 tsp

Red chilli – 1 broken

Few curry leaves

 Method

Wash and soak dosa making ingredients in water for 3 to 4 hours and then  blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented  add little salt.

Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and  with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.

For making chutney

In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.

Then add red chillies and sauté for few seconds. Then add onion and fry for  2 mintues on a medium flame. Add tamarind to it. When cool, blend it to a fine paste by adding little salt.

Temper it with mustard seed, red chilli and few curry leaves. Serve hot with beet root
dosa.