Moong beetroot Dosa

1 cup green moong dal (soaked for 4–6 hours or overnight)

1 small beetroot (peeled and grated or chopped)

1–2 green chilies (optional)

½ inch ginger

1 tsp cumin seeds

Salt to taste

Water as needed

Ghee or oil for cooking

Soak green moong dal for 4–6 hours. Drain the water.

Grate or chop beetroot into small pieces.

In a blender, add soaked moong dal, beetroot, green chilies, ginger, cumin seeds, and salt.

Add little water and grind to a smooth batter (slightly thick, like dosa batter).

Optional: Add spinach/coriander or rice flour/oats before blending.

You can let the batter rest for 30 mins for better taste, but it's not mandatory.

Heat a non-stick or cast-iron dosa pan. Pour a ladle of batter in the center and spread in a circular motion.

Drizzle a little ghee or oil around the edges.

Cook on medium flame till golden brown. Flip if needed.

Serve with chutney, curd, or sambar.