Beetroot Millet Paniyaram Recipe
A vegetarian Chettinad recipe with beetroot - peeled and chopped, foxtail millet, instant oats (oatmeal). Ready in 3h 10m, serves 15.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Beetroot Millet Paniyaram Recipe, soak foxtail millet in warm water for 2-3 hours
beetroot - peeled and chopped(100 grams)foxtail millet(1/2 cup) - 2
Once soaked well drain water completely and blend the millet in a mixer grinder to smooth batter without adding water
foxtail millet(1/2 cup) - 3
Add chopped beetroot to this and blend again
beetroot - peeled and chopped(100 grams) - 4
Transfer the batter to a mixing bowl
- 5
Add oats, rice flour, baking powder, powdered jaggery and cardamom powder
instant oats (oatmeal)(1/4 cup)rice flour(2 tablespoon)baking powder(1 teaspoon)jaggery - powdered(1/4 cup)cardamom powder (elaichi)(1 teaspoon) - 6
Mix everything well
- 7
Add a little water to make a thick pouring batter
- 8
Heat Paniyaram pan on low-medium heat
- 9
Pour 1 teaspoon ghee into each cavity of the pan
ghee - bfor frying - 10
Spoon the Beetroot Millet Paniyaram batter into the cavities
beetroot - peeled and chopped(100 grams)foxtail millet(1/2 cup) - 11
Don't fill it to the brim, but only 3/4th full
- 12
Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed
- 13
Once the top looks steamed, flip the Beetroot Paniyarams over the cook on the other side (without closing the lid) until golden brown
beetroot - peeled and chopped(100 grams) - 14
Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way
- 15
Serve this Beetroot Millet Paniyaram as a high protein snack for kids or as a dessert for parties
beetroot - peeled and chopped(100 grams)foxtail millet(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Beetroot Millet Paniyaram Recipe
A vegetarian Chettinad recipe with beetroot - peeled and chopped, foxtail millet, instant oats (oatmeal). Ready in 3h 10m, serves 15.
Curated byRamesh Kumar🇮🇳
Directions
15 steps- 1
To begin making the Beetroot Millet Paniyaram Recipe, soak foxtail millet in warm water for 2-3 hours
beetroot - peeled and chopped(100 grams)foxtail millet(1/2 cup) - 2
Once soaked well drain water completely and blend the millet in a mixer grinder to smooth batter without adding water
foxtail millet(1/2 cup) - 3
Add chopped beetroot to this and blend again
beetroot - peeled and chopped(100 grams) - 4
Transfer the batter to a mixing bowl
- 5
Add oats, rice flour, baking powder, powdered jaggery and cardamom powder
instant oats (oatmeal)(1/4 cup)rice flour(2 tablespoon)baking powder(1 teaspoon)jaggery - powdered(1/4 cup)cardamom powder (elaichi)(1 teaspoon) - 6
Mix everything well
- 7
Add a little water to make a thick pouring batter
- 8
Heat Paniyaram pan on low-medium heat
- 9
Pour 1 teaspoon ghee into each cavity of the pan
ghee - bfor frying - 10
Spoon the Beetroot Millet Paniyaram batter into the cavities
beetroot - peeled and chopped(100 grams)foxtail millet(1/2 cup) - 11
Don't fill it to the brim, but only 3/4th full
- 12
Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed
- 13
Once the top looks steamed, flip the Beetroot Paniyarams over the cook on the other side (without closing the lid) until golden brown
beetroot - peeled and chopped(100 grams) - 14
Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way
- 15
Serve this Beetroot Millet Paniyaram as a high protein snack for kids or as a dessert for parties
beetroot - peeled and chopped(100 grams)foxtail millet(1/2 cup)
About this recipe
A vegetarian Chettinad recipe with beetroot - peeled and chopped, foxtail millet, instant oats (oatmeal). Ready in 3h 10m, serves 15.
Nutrition Facts
Per serving (15 servings)
Rate this recipe
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