Vibrant Beetroot Dosa

Ingredients

• Dosa batter (2 cups)
• Beetroot (1 medium, grated)
• Ginger (1 inch, finely chopped)
• Green chillies (2, finely chopped (adjust for spice preference))
• Salt (1/2 teaspoon)
• Oil (as needed for cooking)
• Coconut chutney (1 cup (for serving))
• Sambar (1 cup (for serving))

Instructions

1. In a mixing bowl, combine the grated beetroot, finely chopped green chillies, chopped ginger, and salt with the dosa batter. Mix well until all ingredients are thoroughly incorporated.
2. Heat a dosa pan or non-stick skillet over medium heat. To test if the pan is hot enough, sprinkle a few drops of water on it; they should sizzle and evaporate immediately.
3. Pour a ladleful of the beetroot dosa batter onto the center of the pan and quickly spread it into a thin, round dosa using the back of the ladle, aiming for a diameter of about 8-10 inches.
4. Drizzle a little oil around the edges of the dosa and on top. Cook until the bottom is golden brown and crispy, approximately 2-3 minutes.
5. Carefully flip the dosa using a spatula and cook the other side until it is golden brown, about an additional 1-2 minutes.
6. Remove the dosa from the pan and keep it warm in a covered container or on a plate.
7. Repeat the process with the remaining batter, adding oil as needed in between each dosa.
8. Serve the vibrant beetroot dosas hot with coconut chutney and sambar on the side for dipping.