Beetroot Dosa Recipe with Teddy Upma | Kids Meal #7

Beetroot Dosa or Beet Dosa is a very nutritious breakfast and a great way to feed kids beetroot. These pink dosa are served with Sambar and Coconut chutney. Little teddy upma add the fun factor and fruits bring freshness into the meal.

Beetroot is a very healthy vegetable with a lot of vitamins and minerals. Beets are a great source of essential minerals like potassium and manganese. Beets are full of immune-boosting vitamin C and B vitamin folate. It is high in fiber too. But the taste can be off putting sometimes. Kids may not want to eat this vegetable and hence we need to think of creative ideas to hide beetroot in their food.

Beetroot dosa is one such dish with the goodness of beets and are also pink in color, which happens to be my daughters favorite color right now. She had loads of fun eating this meal as it had her favorite pink dosa with sambar to dip it in and a fresh coriander chutney. I also served this meal with a small teddy upma which my daughter ate in the evening as her snack.

These Teddy Vegetable Upma snacks are so much fun and can be served as breakfast and also in their tiffin box or lunch box.

This is my seventh meal in the series of kids meals which are fun, creative, healthy and yummy. Take a look at the rest of the meals

Lemon Rice with Chicken Pops – Kids Meal #1,  

Aloo Puri with Halwa and Chana Navami Meal | Kids Meal #2.

Bow Tie Pasta in Creamy Mushroom Sauce | Kids Meal #3

Methi Theplas with Paneer Bhurji | Kids Meal #4

Broccoli Curry with Paratha | Kids Meal #5

Vegetable Idli with Paneer Fingers | Kids Meal #6

Vegetable Gratin Bread Pizza with Chana Chat | Kids Meal #8

Beetroot Dosa Recipe with Teddy Upma | Kids Meal #7

Beetroot Dosa or Beet Dosa is a very nutritious breakfast and a great way to feed kids beetroot. These pink dosa are served with Sambar and Coconut chutney. 

Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Author Nandita


For Dosa

  • 1 cup Dosa Batter divided
  • 2 tbsp Beetroot Juice

For Sambar

  • 1 cup Arhar Dal soaked for 30 minutes
  • 2 tbsp Ghee or Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 2 tbsp Curry leaves
  • Pinch of Asafoetida
  • 3 Garlic cloves finely chopped
  • 1/2 cup Onion, finely chopped
  • 1 cup Tomato puree (Fresh home made)
  • 1/4 cup Tamarind Juice
  • 1 tsp Sugar
  • Salt to taste
  • 2 tsp Sambar Masala Powder
  • 1/2 cup Drumstick cut into 2 inch long pieces
  • 1/4 cup Carrots roughly chopped
  • 2 tbsp Fresh Coriander finely chopped
  • 1 tbsp Coconut grated

For Coconut Chutney

  • 1 cup Coconut pieces
  • 1 Green Chili
  • 1/2 cup Fresh Coriander
  • Salt to taste
  • Lemon juice
  • 1 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1 tbsp Curry leaves


For Dosa

  1. Mix beetroot juice with 1/2 cup of dosa batter. Mix well.

  2. Pour 1 ladle full of the beetroot batter on a prepared* dosa tawa (griddle) and swirl it around with the back of the ladle.

  3. Let it cook from one side. Once cooked, make a cut with a knife in the center half way through. Now remove the dosa and fold into a cone starting from the cut part.

  4. Similarly, make plain dosa cones with the 1/2 cup plain dosa batter.

For Sambar

  1. Put oil in a pressure cooker and add asafoetida.
  2. Now add mustard seeds, urad dal curry leaves and cook until urad dal turns light brown in color.
  3. Add onions and garlic now and saute till soft.
  4. Now add tomato puree, tamarind juice, sugar, salt, sambar powder and mix well.
  5. Now add drumsticks, carrots and soaked arhar dal with 2 cups of water
  6. Close the lid and pressure cook for 4-5 whistels.
  7. Once the pressure settles down, open the pressure cooker and serve sambar with grated coconut and fresh coriander.
  8. You can optionally also add another tadka with mustar seeds, curry leaves and red chilies if you wish.

For Chutney

  1. Grind together coconut, green chili, fresh coriander, salt into a smooth paste. Use water if required.
  2. Prepare a tadka by putting mustard seeds, urad dal and curry leaves in hot oil.
  3. Pour the tadka over the prepared chutney and serve cold.

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