Rainbow pine wheel dosa

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Preparation Time : 35 minutes

Cooking Time : 25 minutes

Serving : 4 members


Rainbow pine wheel dosa . Heres a spin on the classic dosa , we all have been growing up eating . A dish I took note of from a telly cookery show about nine years before on a regional satellite channel  . Just love the innovation done with simple every day ingredients that we have around the house always . Absolutely additive yet ridiculously easy to make and will elicit a chorus of oohs and aahs for sure . Idlis , dosas and a white coloured chutney or a red coloured chutney alternatively was on the table  day and night every   ever passing day  at my in – laws place . My co – sister Farzana got married into the family only after 7 years of my coming . With crossed fingers wished and prayed that she should hate idlis , dosas and chutneys so that we all at home would be boomed with a change in the menu . But to my surprise … , she jumped with joy seeing idli and chutney for breakfast . Gosh I was like .. Finished my entire life will end eating these idlis , dosas and chutneys . A week passed and slowly she asked me if there will be a change in menu this following week …..I told her this is the standard never ending menu carved in the history of this house . She blinked as I did as a new bride  and we nicknamed these dishes as ” national dish “.  Dum me didn’t have the brains to re – imagine them as new , exciting versions of themselves  back then . Better late than never isn’t it folks ….. Now with this recipe , dosas will never be the same again .

Step -1

Ingredients for carrot chutney

Carrots 1 cup chopped
Tomato 1 small chopped
Small onion5
Garlic flakes2
Tamarind a small pinch
Salt to taste
Coconut1/4 cup
Coriander leavesvery little
Dry red chillies 4 to 6
Gingely oil1 tablespoon
Asafoetidaa pinch

Method for carrot chutney

  1. Mix all the above mentioned ingredients in a microwave safe bowl .
  2. Mix well and microwave on high for 6 minutes . In between at an interval of 3 minutes toss once and microwave again .
  3. Cool completely and grind to a smooth paste . Add very little water if needed . The consistency of the chutney should be of a spreading consistency not too thin and watery or not too thick .
  4. Taste and adjust seasoning and set aside . Incase you don’t have a microwave just fry all the ingredients separately in gingely oil until the ingredients are 3/4 cooked .
  5. Remove cool and grind to get a chutney .

Step -2

Beet root chutney

Use the same ingredients as the above chantey but substitute beet roots instead of carrots and follow the above recipe to get beet root chutney .

Step -3

Ingredients for Coriander mint chutney

Coconut 1/4 cup
Gingera tiny piece ( just a tit bit size )
Coriander leaves with stem1/4 cup
Mint leaves8
Green chillies4 to 6
Tamarinda pinch
Salt to taste
Curry leaves 2
Jaggery a tiny piece

Method for the coriander mint chutney 

  1. Grind all the above ingredients together to a smooth paste of semi thick spreading consistency by adding very little water .
  2. Taste and adjust seasoning and set aside .

Step -4

Other ingredients 

Dosa batter 3 cups
Oil or ghee2 tablespoons


  1. Mix the dosa batter to the right consistency with water and salt to taste .
  2. Make  normal sized dosas  in a dosa tawa and set aside .
  3. The dosa should not be too thick or too thin but of medium size in thickness .
  4. The size of all the dosas should be of the same shape and size .

Step -5

How to proceed 

  1. Take 3 dosas . Spread 1 to 2 tablespoons of carrot chutney on one dosa . Spread 1-2 tablespoons of beet root chutney on the second dosa and spread 1-2 tablespoons of coriander mint chutney on the third dosa .
  2. Now place the beet root chutney spread dosa on the bottom , top with coriander mint chutney spread dosa over and finally place the carrot chutney spread dosa on the top .
  3. Now carefully hold all the 3 dosas together on one end and roll tightly towards the opposite end .
  4. Once rolled , cut into 1 inch thick bite size pieces and place the cut side facing upwards making sure the vibrant colours of the spiral dosa and chutneys are visually seen . Serve as it is or with tomato ketchup .


  1. Use very little tamarind as all the three chutneys have tamarind added and when had together can tend to get very tart .
  2. Add very little water to make the chutneys as the dosa gets soggy when spread with runny chutneys .
  3. The size and shape of the dosas must be the same so that when cut not much of the pine wheel rainbow dosa is wasted .
  4. Make the chutneys and dosas ahead . Assemble and roll them together just before serving as the dosas tend to catch colour from the next dosa soon and tends to get soggy also .
  5. You could use a tooth pick and hold the bite size cut pine wheel rainbow dosas together and serve . Adds style and Children will love eating with a tooth pick on