Name: Rangeela dosa with Capsicum Chutney recipe by Vasuyavana at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: For Dosa; 2 cups thick unsalted dosa batter in separate bowl; 1 cup grated carrot; 1 cup grated beetroot; Salt; Chopped spring onions; For Chutney; 2 tbsp channa dal; 1 tbsp urad dal; 1 red capsicum; 2 red chillies; Salt; Pinch of turmeric; 1/4 cup coconut

ABOUT Rangeela dosa with Capsicum Chutney RECIPE

Dosa made with carrot, beetroot and spring onion with red capsicum Chutney

Ingredients Serving: 3

For Dosa
2 cups thick unsalted dosa batter in separate bowl
1 cup grated carrot
1 cup grated beetroot
Salt
Chopped spring onions
For Chutney
2 tbsp channa dal
1 tbsp urad dal
1 red capsicum
2 red chillies
Salt
Pinch of turmeric
1/4 cup coconut

Instructions

ADD 1 TBSP OIL IN KADAI. ADD 2 TBSP CHANNA DAL AND 1 TBSP URAD DAL SAUTE
WHEN DAL CHANGES COLOR, ADD 1 CHOPPED RED CAPSICUM, 2 RED CHILLIES AND 1/4 TSP HING
ADD SALT. MIX WELL AND CLOSE WITH A LID TO COOK FOR 5 MINUTES. IF REQUIRED ADD LESS WATER TO COOK
ADD PINCH OF TURMERIC AND 1/4 CUP COCONUT. MIX AND COOL THE MIXTURE
ADD COOLED MIXTURE TO BLENDER
GRIND TO SMOOTH PASTE. ADD TADKA AND SERVE
TAKE 1 CUP GRATED BEETROOT, GRATED CARROT AND 2 CUPS OF THICK DOSA BATTER
ADD CARROT AND BEETROOT TO RESPECTIVE DOSA BATTER
ADD REQUIRED SALT AND CHOPPED SPRING ONIONS
MIX WELL REST FOR 5 MINUTES
MAKE CARROT DOSA
MAKE BEETROOT DOSA

Similar Recipes