Author Topic: Beetroot Kuzhi Paniyaram..  (Read 13 times)

Thangameen

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Beetroot Kuzhi Paniyaram..
« on: December 15, 2018, 01:14:07 PM »
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



Method:
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.