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The ingredients needed to prepare Beetroot masala instant dosa:
- You need For batter:
- You need 1 cup maida/all purpose flour
- Prepare 1/2 cup curd
- Provide to taste Salt
- You need as needed Oil
- Provide For stuffing :
- Get 3-4 Boiled potatoes
- Prepare 1/2 cup grated beetroot
- Provide 1/2 cabbage chopped (I have used leftover cabbage sabji)
- Provide 2 Onion chopped
- Prepare 2 tomatoes diced
- Provide 1 tsp Garlic paste
- Use 2-3 green chillies finely chopped
- Take 1/4 cup Schezwan sauce
- Provide 1 tsp red chilli powder
- Provide as needed Oil for tempering
- Prepare to taste Salt
Instructions to make Beetroot masala instant dosa:
- Arrange all ingredients.
- Heat oil in a kadhai. Add chopped onions, saute until translucent. Add garlic paste. Saute it. Add tomatoes, beetroot, cabbage, mashed potatoes & green chillies. Saute all for 4-5 minutes. Add salt & red chilli powder. Mix well. Add schezwan sauce in it. Mix properly. Switch off gas. Keep it aside.
- Add maida, curd & salt in a bowl. Add required water for thin batter. Keep it aside for 1/2 hour.
- Heat nonstick Tawa. Pour 2 ladle full of batter on it. Spread round evenly. Cook until light brown on medium flame.
- Place stuffing. Fold it.
- Cut in to pieces. Serve hot with schezwan sauce.
You can also call them dosa aloo since these are the type of potatoes that are stuffed inside masala dosa. Beetroot Kurma, nutritionally rich beetroot is cooked in coconut based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread varieties. A tasty beetroot masala curry with sambar onions, garlic and tomatoes. Serve as a side dish to rice or dosa.
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