Spongy Pink Corn Dosa


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Soft and fluffy mini pink dosas.. Easy, Healthy Tiffin Box recipe

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Spongy Pink Corn Dosa recipe - How to make Spongy Pink Corn Dosa

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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1 cup soaked and cooked rice
1 cup soaked rice semolina (idli rawa)
1 cup soaked urad dal (spit black gram)
1 tbsp soaked fenugreek (methi) seeds
2 tsp salt or to taste
1/2 cup grated beetroot
oil or ghee for cooking
water as required
  1. Combine the rice, dal,semolina and fenugreek seeds and bland in a mixer to a fine paste.
  2. Add salt and allow it to ferment for 7-8 hours
  3. Combine the beetroot and water and blend in a mixer, strain and extract and juice and keep aside.
  4. Add the juice with the fermented batter and mix well.
  5. Heat tava and smear little oil or ghee
  6. Pour small dosas in circle shape, little thick than usual.
  7. Sprinkle little sweet corn on dosas.
  8. Add more oil / Ghee if you wish and close it with lid.
  9. Allow it to cook for 1 min.
  10. Do not turn the dosa as the nice pink colour may change
  11. Allow to cool and pack with sauce / Chutney for your kids lunch box.

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This recipe was contributed by Lakshmi Mani on 25 Jul 2013

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Spongy Pink Corn Dosa
 on 03 Dec 13 10:46 PM