Marigold and Vegetable Dosa

A Colorful Twist on a Classic

If you’re looking to add both nutrition and natural beauty to your traditional South Indian breakfast, this Marigold and Vegetable Dosa is the perfect recipe to try. Combining the time-tested benefits of fermented batter with the vibrant charm of edible pansy petals, this dish brings together taste, health, and aesthetics on a single plate.

INGREDIENTS

• 1 cup dosa batter (fermented for 6–8 hours)

• 2 tbsp fresh Marigold petals (only the petals, fresh and cleaned)

• ½ cup shredded carrots

• ½ cup finely chopped onions

• 1 tbsp oil (for greasing)

• Salt to taste

METHOD OF PREPARATION

Step 1: Prepare the Batter

In a mixing bowl, combine:

• The dosa batter

• Fresh marigold petals

• Shredded carrots

• Chopped onions
  Add a pinch of salt and gently stir until well mixed. The colors will instantly brighten up your batter!

Step 2: Heat the Pan

Preheat a non-stick tawa or cast-iron skillet on medium heat. Drizzle a few drops of oil and spread it lightly using a spoon or kitchen paper.

Step 3: Make the Dosa

Pour a ladle of batter in the center and gently spread it in a circular motion to form a thin dosa. Allow it to cook until the edges begin to brown. Flip and cook the other side until golden and crisp.

Step 4: Serve

Plate your warm, floral dosas and pair them with your favorite coconut chutney, mint chutney, or classic sambar for a wholesome meal.

Nutrition Note

• • Marigold petals contain lutein and carotenoids that support eye and skin health.

  • Onions and carrots add dietary fiber, prebiotics, and vitamins.

  • The fermented batter offers beneficial probiotics for gut health.

Why Use Marigold in Cooking?

Edible marigolds (Tagetes) bring a mild citrusy bitterness, making them ideal for savory Indian dishes. Their natural color pigments (xanthophylls) not only enhance visual appeal but also provide antioxidant protection to cells.

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