Jowar Beetroot Dosa

Cooks in : 20 min Serves: 2 people

Varieties in dosas are never ending! A lot of mix and match can be done to make them more attractive and healthy. This time I used beetroot for a nutritious dosa.


  • 1 Cup Jowar/Sorghum/Cholam Flour
  • 1/2 Cup Idli Rice
  • 1/3 Cup White Whole Urad/Vellai Ulundhu
  • 1/2 Tsp Methi/Fenugreek/Vendhayam Seeds
  • 1 Tsp Salt


  1. Soak dal, rice and methi seeds for 3 hours. Using a blender, grind to soft batter.
  2. Add jowar flour, salt and give a good mix. Make sure there are no lumps. Adjust consistency by adding water. Ferment for 8 hours/over night.
  3. Just before making dosas, peel and grate a small beetroot. Grind it to a fine paste. Mix this to the dosa batter. Alternatively, add 2 tbsp of beetroot powder.
  4. Make dosas and serve with sambar/Chutney.


1. Note here


    1. Hi Bindu,
      Yes, you can as long as you don’t mix beetroot puree to the batter. Millets tend to become sour fast. So it is better to grind just for day or two.

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