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Beetroot Kuzhi Paniyaram

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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 Kuzhi Paniyaram

image via Youtube


  • 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


  1. Heat 3 tblsp oil in a kadai.
  2. Temper the mustard seeds, asafoetida, channa dhal, urad dhal, curry leaves and green chillies.
  3. When the dhal turns golden brown, add the onions and saute it.
  4. Add the grated beetroot and cook until soft and mushy.
  5. Remove from fire and add the required salt and coriander leaves.
  6. Mix this mixture to the idly batter.
  7. Heat a paniyaram pan on low-medium heat.
  8. Pour 1 tblsp of oil/ghee into each cavity of the pan.
  9. Pour 1 spoon of the batter into the cavities.
  10. Pour only 3/4th of the quantity to each cavity.
  11. Cover the pan with a lid and cook for about 3 to 4 minutes.
  12. Flip the paniyaram and cook on the other side as well.
  13. This dish is rich in protein.

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