(2 min read | castella dosa tawa)
If you’re looking to make your meals more colourful, gut-friendly, and nutrient-packed, this Ragi Beetroot Dosa is a great addition to your weekly menu. Made with calcium-rich finger millet and iron-loaded beetroot, it’s light, gluten-free, and high in plant-based fibre. Perfect for those searching for easy healthy Indian recipes or looking to explore millet-based meals. For this recipe, we’re using the Suncasa Castella Dosa Tawa.
Ingredients (makes 6–8 dosas)
1 cup ragi flour (nachni)
1 small beetroot (grated or pureed)
2 tbsp rice flour
½ tsp cumin seeds
Salt to taste
Water as needed
Oil or ghee for cooking
Optional: chopped onions, coriander, green chillies, curry leaves
How to Make It
- Grate or blend 1 small beetroot into a smooth puree.
- In a mixing bowl, combine:
- 1 cup ragi flour
- Beetroot puree
- 2 tbsp rice flour
- ½ tsp cumin seeds
- Salt to taste
- Water (enough for a thin, flowing batter)
- Mix well and rest the batter for 15–20 minutes.
- Heat the cast iron dosa tawa until hot.
- Drizzle oil, then pour batter from edges to center (like rava dosa).
- Do not spread with a ladle. Let it form lacy holes naturally.
- Cook on medium-high heat until edges crisp up.
- Add a few drops of ghee on top for flavour.
- Flip optionally or serve as a single-sided dosa.
- Serve hot with chutney or curd.
This is one of those vegetarian healthy Indian recipes that brings together local ingredients and modern cooking ease. The Suncasa Castella Dosa Tawa ensures even heat distribution, helping the ragi dosa turn perfectly crisp without excess oil. It’s durable, easy to clean, and ideal for everyday healthy Indian cooking.
