Ever thought your dosa could double as a veggie hack?
Beetroot dosa is exactly that — a vibrant, naturally sweet twist on the classic that makes your breakfast pop. It’s mild, slightly earthy, and adds a beautiful rosy hue to the usual golden crepe.
A little background (why this works)
Dosa is the South Indian fermented crepe everyone loves. Adding beetroot doesn’t change the character — you still get the crisp edges and soft center — but it lends a subtle sweetness, color, and nutrition.
Beetroot dosa is popular among home cooks who want to add nutrients without messing with the dosa’s texture or fermentation process.
Why you’ll love it
- Flavor: Sweet-earthy beetroot balances the tang of fermented batter.
- Texture: The dosa retains its crisp edges while the interior stays soft — beet puree integrates smoothly.
- Health: Beetroot brings folate, fiber, potassium and antioxidants. You’re getting a veggie and your carbs in one plate.
- Visual appeal: Bright, natural color with zero artificial stuff — great for kids and parties.
Ingredients — what each one brings to the party
- Dosa batter: The fermentation base — provides tang, airiness and the classic dosa texture.
- Beetroot (raw, pureed): Natural color, mild sweetness, fiber and nutrients.
- Ginger + green chilies: Add warmth and a little fire to balance beet’s sweetness.
- Cumin seeds: Earthy, toasty note that complements beet.
- Salt: Brings out flavors and balances sweetness.
- Ghee (or oil): Creates the crisp lacy edge and golden finish.
Vegan Swap 
How it all comes together
Start with your regular dosa batter in a big mixing bowl. You want that familiar fermented tang, so don’t skip it. In a blender, work the beetroot, a slice of ginger, a couple of green chilies and cumin into a smooth, slightly loose paste — add a splash of water only if needed. The idea is to get an even color and flavor without adding too much moisture.
Now fold the beetroot paste into your dosa batter until it’s evenly pink. The batter should flow like usual — not runny, not thick. Heat your tawa until hot, pour a ladle of batter and gently spread; drizzle a little ghee or neutral oil around the edge. The beetroot doesn’t change cooking time much — you’re looking for crisp edges and a cooked center. Flip briefly if you like the top a touch toasted. Serve hot.
Why this approach works: you preserve the dosa’s texture because the beet puree is integrated, not replacing the batter. There’s no fermentation disruption and the beets add a fresh vegetal sweetness rather than overwhelming the dosa.
Pro Tip 💡: If your dosa batter is a bit thick after adding beet puree, thin it with a tablespoon or two of water — don’t overdo it. Also, grate the beetroot and squeeze out excess juice before blending if you want a slightly firmer batter and deeper color.
What goes along (best pairings)
- Coconut chutney — classic and cooling, perfect with beet’s earthiness.
- Mint or coriander chutney — bright, herbaceous contrast.
- Sambar — if you want a full traditional spread.
- Simple yogurt or spicy peanut chutney — kid-friendly options.
How to serve
Serve immediately while the dosa is hot and crisp. Stack them with a smear of ghee/coconut oil or keep them plain. Top with a squeeze of lemon if you want an extra lift.
Packing (lunchbox-friendly tips)
- Cool dosas completely before folding and wrapping in parchment; pack chutney separately in a small leakproof container.
- Reheat on a hot skillet for a minute each side (don’t microwave — you lose crispness).
- For kids’ boxes, cut into rolls and secure with a toothpick (remove before eating).
Party & bulk prep
Making a batch? Prep beet paste in advance (keeps a day in the fridge). Mix into portions of batter right before cooking to retain color and texture. For large groups, keep cooked dosas warm on a greased tray in a low oven (80–90°C) covered loosely with foil so they stay slightly crisp.
Beetroot Dosa
Description
This crispy beetroot dosa is a tiny breakfast win: colourful, nutritious, and done in about 15 minutes. The beetroot adds natural sweetness and a gorgeous pink-red hue, while the dosa stays crisp with a little ghee. It’s perfect when you want something different but simple. Go on — try it today. You’ll love how quickly it comes together.
Ingredients
Instructions
Prep Work
-
Wash and peel beetroot
Wash the beetroot under running water, peel off the skin and rinse again
-
Chop beetroot
Chop the peeled beetroot into small pieces that will blend easily. -
Prepare ginger and chillies
Peel the small piece of ginger and split the green chillies. -
Gather and warm batter
Bring dosa batter to room temperature and stir lightly if separated. -
Ready your tawa
Clean and preheat the tawa or non-stick pan on medium heat.
Method
-
Grind beetroot mix
Add the chopped beetroot, peeled ginger piece, split green chillies, cumin seeds and salt to a blender with a little water and grind to a smooth paste.
-
Combine paste with batter
Pour the beetroot paste into the dosa batter and mix until the color is evenly distributed and smooth.
-
Pour and spread dosa
Pour a ladleful of the batter into the center of the heated tawa and spread gently into a circle. -
Add ghee and cook
Drizzle ghee around the edges and on top, cook until the base sets and edges lift.
-
Flip and finish
Carefully flip the dosa and cook the other side for a few seconds until done. -
Serve hot
Serve immediately with coconut chutney or mint chutney.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2g10%
- Cholesterol 5mg2%
- Sodium 300mg13%
- Potassium 230mg7%
- Total Carbohydrate 22g8%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 4g8%
- Vitamin A 300 IU
- Vitamin C 6 mg
- Calcium 30 mg
- Iron 1.2 mg
- Folate 40 mcg
- Magnesium 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
