Wash and peel beetroots. Cut them into cubes. Steam cook or pressure cook the beetroots.

Once the beetroots are cooked, puree them in a blender until smooth. Set aside.

Measure whole wheat flour, cocoa powder, milk, sugar/Jaggery. Keep it ready along with other ingredients. In a bowl, add whole wheat flour, sugar, cocoa powder, salt and baking soda. Mix well.

In another bowl, add milk, eggs, butter, vannila extract and mix well with a whisk.

Now combine everything along with beetroot puree. Mix well so that no lumps are formed. The batter should be like regular dosa batter consistency neither too thick nor runny. Set aside for 10 minutes.

Heat a pan or tawa, add a laddle of batter to it and spread it to form a circle. Don't spread too much. Cook until brown on one side for five minutes and flip the pancake. Cook for a minute and remove from the pan. Repeat the same process for the remaining batter.