BEETROOT OATS MASOOR DAL DOSA
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Paint Your Pan Pink with These Tips!
Always soak your masoor dal and moong dal overnight for smooth grinding.
Add oats last to get a creamy batter texture.
Use fresh beetroot paste for vibrant color and earthy flavor.
Lemon juice adds tang and prevents dulling of pink shade.
Sprinkle a few cumin seeds just before roasting for extra aroma.
Cook on medium flame for crisp edges and soft center—perfect every time!
Step-by-Step Recipe : From Beets to Feasts – Flip Your Way to Pink Glory!
Soaking Time : OverNight Preparation Time : 10 min Cooking Time : 15 min Total Time : 25 min Servings : 4
PERSONAL NOTE
This Beetroot Oats Masoor Dal Dosa is my happy morning hug in pink! Every time I roast it, the kitchen lights up with that gorgeous beet hue and toasty aroma. It’s not just healthy—it’s a mood booster on dull days. I love how the tang of lemon balances the earthy beetroot, making it light yet filling. Whether for breakfast or dinner, it’s my favorite guilt-free comfort meal that paints the plate with color and warmth.
INGREDIENTS
- 1 cup beetroot (chopped)
- 1 cup overnight soaked masoor dal (red lentils)
- ½ cup oats
- ½ cup moong dal (green gram)
- ½ tsp methi seeds (fenugreek seeds)
- Juice of 2 lemons
- Salt to taste
- 1 tbsp cumin seeds (jeera)
- Water as required
- Oil for roasting
PREPARATION STEPS
- Take 1 cup of chopped beetroot and grind it into a fine paste using a mixer jar.
- In the same jar, add 1 cup soaked masoor dal, ½ cup oats, ½ cup moong dal, and ½ tsp methi seeds.
- Grind everything together into a smooth, thick batter.
- Add juice of 2 lemons and salt to taste. Grind once more to combine all flavors well.
- Transfer the batter into a mixing bowl and add 1 tbsp cumin seeds (jeera). Mix well.
- Heat a non-stick pan, pour a ladleful of batter, and spread evenly in a circular motion like a dosa.
- Drizzle a few drops of oil around the edges and cook on medium flame.
- Flip and roast both sides until crisp and golden.
- Serve hot with chutney or sambar for a nutritious, colorful meal.
You might have added too much water. Keep the batter thick and roast on medium heat until golden brown for perfect crispiness.
Yes, but oats give a nice texture and help bind the batter. You can replace them with rice flour if preferred.
Refrigerate in an airtight container for up to 2 days. Stir well before using again.
Absolutely! It’s high in fiber, protein, and low in fat—great for managing weight and boosting energy.
Coconut chutney or mint-coriander chutney pairs perfectly with its earthy sweetness.
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