March 2, 2012
Friday, March 02, 2012
Beetroot Chutney (leftover)
1. Add beetroot chutney paste with dosai batter. Mix them well and keep it aside for 10 mins.
2. Heat the tawa and pour one ladle full of batter into a thick circular shape.
3. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.
4. Remove the dosa, when it is golden on both sides.Serve Dosai with Coconut Chutney.