Spongy Pink Corn Dosa
by Lakshmi Mani
Soft and fluffy mini pink dosas.. Easy, Healthy Tiffin Box recipe
Spongy Pink Corn Dosa recipe - How to make Spongy Pink Corn Dosa
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 cup soaked and cooked rice
1 cup soaked rice semolina (idli rawa)
1 cup soaked urad dal (spit black gram)
1 tbsp soaked fenugreek (methi) seeds
2 tsp salt or to taste
1/2 cup grated beetroot
oil or ghee for cooking
water as required
Method
- Method
- Combine the rice, dal,semolina and fenugreek seeds and bland in a mixer to a fine paste.
- Add salt and allow it to ferment for 7-8 hours
- Combine the beetroot and water and blend in a mixer, strain and extract and juice and keep aside.
- Add the juice with the fermented batter and mix well.
- Heat tava and smear little oil or ghee
- Pour small dosas in circle shape, little thick than usual.
- Sprinkle little sweet corn on dosas.
- Add more oil / Ghee if you wish and close it with lid.
- Allow it to cook for 1 min.
- Do not turn the dosa as the nice pink colour may change
- Allow to cool and pack with sauce / Chutney for your kids lunch box.
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Reviews
https://www.tarladalal.com/spongy-pink-corn-dosa-38609rSpongy Pink Corn Dosa
Foodie #605770
on 03 Dec 13 10:46 PM