Beetroot Adai Paniyarams

Beetroot Adai Paniyaram is a delicious concoction of lentils, rice and legumes spiced with freshly ground garlic, ginger and green chillies.

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Course: Appetizer

Cuisine: Indian

Keyword: 20 mins Easy Recipe, GlutenFree Recipes, Vegan Recipes, Vegetarian Recipes

Prep Time: 10

Cook Time: 15

Soak Time: 6

Total Time: 25

Servings: Paniyarams

Author: Aayushi Patel - The Whisk Addict

1/2 Cup Brown Rice
1/4 Cup Rice
2 Tbsp Tuver Dal (Split Yellow Pigeon Peas)
2 Tbsp Yellow Split Moong Dal
2 Tbsp Chana Dal
2 Tbsp Split Urad Dal
2 Tbsp Whole Black Urad Dal
2 Tbsp Rajma (Red Kidney Beans)
2 Tbsp Black Eyed Peas
2 Tbsp Quinoa
2 Tbsp Green Moong
3 Cups Water For Soaking
3/4 Cup Rava/ Semolina
1 Medium Beetroot Shredded or Pureed
Salt to taste Add as per the instruction in the recipe steps below.
1 Tsp Baking Soda (optional) I would strongly advise to use baking soda in this recipe as it breaks the cellular structure of all the lentils we have used and cook them thoroughly and make them soft from the inside. Again add it as per the recipe steps below.
1 Medium Onion Finely Chopped
1/2 Cup Cilantro Chopped and fully packed 1/2 Cup
3-4 Indian / Thai Green Chillies Finely Chopped
5-6 Cloves Minced Garlic
2 inches Freshly Grated Ginger
7-8 Fresh Curry Leaves
7-8 Tbsp Oil For shallow frying the paniyarams.

Measure and prepare the mix of rice, lentils and legumes in a bowl. Wash and rinse the mix thoroughly. It will take you up to 6-7 times of washing to get clear water.Soak the mix in water for 5-6 hours.
After 5-6 hours, grind the mixture in a powerful grinder. Transfer the mix with the water in the grinder jar. Pulse on high to start forming the ground batter.Add water if required, but add little at a time. You want the batter to look like Idli Batter consistency. Pour the batter in a big bowl.
Once the batter is ready, in a heavy bottom pan roast rave/semolina until a nice earthy aroma starts to come and it starts to look slightly golden.
Add the roasted rava , onions , minced garlic & ginger , green chillies , cilantro, finely chopped onions and curry leaves to the batter. Mix well.
Now make beetroot puree or add shredded beetroot. To make beetroot puree, peel the beetroot. Roughly give it a chop. Pulse it in a blender and ready. Use little water if required. Add it to the batter.

Start the stove on a medium flame, add about 1/2 Tsp oil in each dumpling mold of the Paniyarams / Appe Pan.
To make the Paniyarams, use another small bowl, and pour a part of batter in it. Add a pinch of Baking Soda and Salt to taste. Mix well.
Fill the dumpling pan as shown in the picture with a spoon. Cover and let it cook for a minute or two.
Using a skewer or a spoon flip the paniyarams and let them cook on the other side for a minute on medium flame. No need to cover the pan at this time.
Once ready serve them, Onion Chutney, Peanut Chutney and Chutney Podi

Grind the batter with the same water as soaked in.
The Batter should look similar to the idli batter consistency, so don't add a lot of water. Be very careful while adding the water.
Add baking soda and salt for every batch separately as instructed in the recipe steps.
The paniyarams if cooked on high flame can easily burn up so, be attentive while making them. After all , you don't want burnt paniyarams.