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Rangeela dosa with Capsicum Chutney

Feb-18-2018
Vasuyavana
20 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Rangeela dosa with Capsicum Chutney RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Tamil Nadu
  • Blending
  • Frying
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. For Dosa
  2. 2 cups thick unsalted dosa batter in separate bowl
  3. 1 cup grated carrot
  4. 1 cup grated beetroot
  5. Salt
  6. Chopped spring onions
  7. For Chutney
  8. 2 tbsp channa dal
  9. 1 tbsp urad dal
  10. 1 red capsicum
  11. 2 red chillies
  12. Salt
  13. Pinch of turmeric
  14. 1/4 cup coconut

Instructions

  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

Reviews (2)  

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Shelly Sharma
Feb-22-2018
Shelly Sharma   Feb-22-2018

Looks nice.

Juvaireya R
Feb-18-2018
Juvaireya R   Feb-18-2018

Nice dr :blush:

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