Rangeela dosa with Capsicum Chutney | How to make Rangeela dosa with Capsicum Chutney

By Vasuyavana   |  18th Feb 2018  |  
5 from 2 reviews Rate It!
Rangeela dosa with Capsicum Chutneyby Vasuyavana
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

0

2

About Rangeela dosa with Capsicum Chutney Recipe

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

Rangeela dosa with Capsicum Chutney

Ingredients to make Rangeela dosa with Capsicum Chutney

  • 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

How to make Rangeela dosa with Capsicum Chutney

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

My Tip:

If the batter is not thick and 1 tbsp besan to batter

Reviews for Rangeela dosa with Capsicum Chutney (2)

Shelly Sharma7 months ago

Looks nice.
Reply

Juvaireya R7 months ago

Nice dr :blush:
Reply