beetroot yogurt paniyarams

Paniyarams or appadadde” is an Indian dish made by steaming batter using a special cooking plate which has multiple fissures in it. The batter generally used is the same batter used for steaming idlis along with the addition of some vegetables in it. I tried my hands on a more healthy version of the paniyarams which has lots of beetroot and capsicum in it. Also the batter is formed by adding lots of beaten curd to it which makes it intestine friendly and easy to digest food.

The addition of grated ginger and chopped coriander adds great flavors to this dish. Beetroot gives nice color and truly add to the nutrition quotient making it a perfect tiffin and breakfast snack.


Semolina/suji: 1 cup

Flattened rice/poha: 1.5 cups

Oats: 1.5 cups

Bread crumbs: 1 cup

Chopped capsicum: 1/2 cup

Grated beetroot: 1 cup

Grated ginger: 1 tbsp

Chopped coriander: 1/2 cup

Buttermilk: 3.5 cups

Red chili powder: 1 tsp

Turmeric powder: 1/2 tsp

Roasted cumin powder: 1 tsp

Chaat masala powder: 1 tsp

Mint powder: 1 tsp

Asafoetida: pinch of

Rock salt: as per taste

Clarified butter/ghee: 1 tsp

Mustard seeds: 1 tsp


1. Take a bowl and mix all the dry ingredients to it. Add all the vegetables to it. Now add buttermilk to it. Mix everything except clarified butter and mustard seeds. Mix thoroughly and prepare a semi solid batter. rest the batter for 30 minutes.


2. Now prepare tempering. Heat a pan and add oil to it. Splutter mustard seeds to it. Add the tempering to the above batter.

3. Now heat an appam chatti or paniyaram chatti. Add the batter to each fissure of the chatti with the help of a tablespoon. Now cover and cook for 2 minutes on simmer flame. Flip and again cook on simmer flame.

4. Take out of the chatti and serve hot with dip of your choice.



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