Instant Oats Beetroot Dosa

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup rolled oats
• 1/2 cup masoor dal
• Chopped beetroot
• 1 green chili
• Chopped ginger
• Garlic cloves
• Cumin seeds
• Water
• Salt to taste

1. 1Combine 1/2 cup rolled oats, 1/2 cup masoor dal, chopped beetroot, 1 green chili, chopped ginger, garlic cloves, and cumin seeds in a bowl.
2. 2Add water to the bowl to cover the ingredients.
3. 3Blend the ingredients with water to create a smooth, fuchsia pink batter.
4. 4Add salt to taste to the pink batter.
5. 5Stir the batter well with a spoon to ensure even distribution of salt.
6. 6Heat a non-stick tawa on a stovetop.
7. 7Pour a ladleful of the fuchsia pink batter onto the hot tawa.
8. 8Quickly spread the batter outwards in a circular motion using the back of the ladle to form a thin, round dosa.
9. 9Cook the dosa on one side until the edges appear crisp and the surface looks dry and cooked.
10. 10Gently lift the dosa from the tawa using a spatula.
11. 11Fold the cooked dosa in half using the spatula.

These instructions are our analysis of the original video. Watch on YouTube →