Instant Beetroot Ragi Dosa
This instant beetroot ragi dosa is literally ready in 10 minutes. It’s so nutritious, colorful and tasty. Perfect for any day — whether you’re on a busy work schedule or just want something quick. You can even prepare the batter and keep it in the fridge, it stays good for two days, and whenever you feel like, just make it. Beautiful, simple and healthy. 🌱💜
Ingredients
• 2 medium or small beetroots
• 1–2 green chilies (adjust spice level)
• 1 cup water (for blending)
• ¾ cup ragi flour (finger millet flour)
• ¼ cup rice flour
• 1 teaspoon cumin seeds
• 1 to 1½ teaspoons salt (to taste)
• 2 additional cups of water (for batter)
• Ghee or oil (for cooking)
Method
• Peel and chop the beetroots.
• Blend together beetroot pieces, green chilies, and 1 cup water into a smooth purée.
• Pour the beetroot purée into a mixing bowl.
• Add ragi flour, rice flour, cumin seeds, and salt.
• Add ~2 cups of water and whisk well until you get a thin, watery consistency (similar to rava dosa batter).
• Heat a greased dosa tawa/pan.
• Pour the batter in a scattered way (not in circles) so that little holes and gaps form naturally.
• Cover and cook on medium flame for 1–2 minutes
• Drizzle ghee or oil around the edges, flip, and cook the other side until crisp.
• Sprinkle flaxseed podi on top before serving.
• Enjoy hot
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