Kuzhi Paniyaram is a delicious South Indian snack often served for breakfast or evening tiffen. It is a staple of Chettinad cuisine. This beetroot variation is a refreshing twist to the usual kuzhi paniyaram recipe and also a good way to get kids to eat the vegetable.
- 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
- Heat 3 tblsp oil in a kadai.
- Temper the mustard seeds, asafoetida, channa dhal, urad dhal, curry leaves and green chillies.
- When the dhal turns golden brown, add the onions and saute it.
- Add the grated beetroot and cook until soft and mushy.
- Remove from fire and add the required salt and coriander leaves.
- Mix this mixture to the idly batter.
- Heat a paniyaram pan on low-medium heat.
- Pour 1 tblsp of oil/ghee into each cavity of the pan.
- Pour 1 spoon of the batter into the cavities.
- Pour only 3/4th of the quantity to each cavity.
- Cover the pan with a lid and cook for about 3 to 4 minutes.
- Flip the paniyaram and cook on the other side as well.
- This dish is rich in protein.
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