Beetroot Kuzhi Paniyaram Recipe :- A delicious South Indian snack, Beetroot Kuzhi Paniyaram combines the typical paniyaram flavors with the earthy sweetness of beetroot. This colorful meal offers a healthy take on a well-loved staple while also adding a splash of color to your plate. These crispy and fluffy bite-sized balls, which are made from fermented rice and urad dal batter, are ideal for breakfast, brunch, or as a tea-time snack.
Beetroot Kuzhi Paniyaram Recipe
Beetroot Kuzhi Paniyaram, aromatically seasoned with fragrant herbs and infused with the goodness of beetroot, is a visual and gustatory delight. This recipe is guaranteed to become a staple in your culinary repertoire, whether you’re wanting to add a nutritious component to your meal or you just want to try something new and tasty.
Ingredients:
- Beetroot – 1 cup, grated
- Idly Batter – 3 cups
- Green Chillies – 1 tblsp, Finely chopped
- Onions – 1/4 cup, Finely chopped
- Mustard Seeds – 1 tsp
- Asafoetida – 1 tsp
- Curry Leaves – few
- Channa Dhal – 2 tblsp
- Urad Dhal – 2 tblsp
- Coriander Leaves – 2 tblsp, finely chopped
- Oil – 6 tblsp
- Salt to Taste
Instructions
Be sure to combine the Idli dosa batter, the pureed beetroot, the onion, the jeera, and the salt.
Using a few drops of ghee in each mold, heat an appe pan, which is a unique pan that has round molds in it .
Also see :- Hole Composting – How To Compost Without A Compost Bin
To prepare the appe, pour a spoonful of batter into each mold, filling it approximately ¾ of the way. Then, cover the molds and cook them over medium heat for two to three minutes, until the appe attains a dome form and seems solid.
On top, there shouldn’t be a lot of uncooked batter visible at all. After then, turn it over and continue cooking it for another two minutes on the other side. Continue until all of the batter has been used up. With chutney, serve the dish hot.
Nutritional Values (per serving):
- Calories: 357
- Carbohydrates: 51.4g
- Protein: 9.4g
- Fat: 15.4g
- Fiber: 5.3g
Notes
I have experimented with this recipe using raw beetroot puree; however, I believe that you will achieve superior results if you use beetroot that has been pre-cooked. Raw puree has a grainier texture. As an alternative to beets, you could also use pureed spinach or carrots, or you might use veggies that have been chopped or shredded.
To make a good dosa batter, you can use either store-bought batter or batter that you make yourself. If you are using batter that you purchased from the store, you will need to increase the salt proportionately because many batters already come pre-salted.
The addition of hing, chopped green chilies, and grated ginger are some additional ingredients that can be used to make these dishes more tasty.
