Beetroot Paniyarams with Beetroot Yogurt Dip
Ingredients
- 2 cup Suji or Rava
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped cucumber
- 1/2 beetroot grated
- Handful of green peas
- 1/2 tomato finely chopped
- 1-2 green chili chopped
- 1/2 cup chopped coriander
- 1 and 1/2 cup curd
- Salt to taste
- 1 tsp black pepper
- 1 tbsp mustard seeds
- 1 tbsp sesame seeds
- Ghee or oil
Preparation
Mix well all the ingredients except ghee, sesame seeds and mustard seeds. Add some water if the batter is too thick. The consistency should not be too runny or too thick.
Keep the batter aside for 30 minutes to rest.
Heat a Paniyaram pan and grease it with ghee. Sprinkle some mustard seeds and sesame seeds.
Pour a spoonful of batter into each mould, cover the pan and let it cook.
Flip the paniyarams occasionally until both sides are cooked properly.
Serve hot with chutney of your choice and enjoy.
