Beetroot Ragi Paniyaram

Beetroot Ragi Paniyaram

Recently I attended an Open Seminar by celebrity nutritionist Rujuta Diwekar. Loved meeting her @ Open Day hyderabad. I am a big fan of hers and have been following her since very long time. We got lot of questions answered there and it was some kind of awakening for all of us. Her fitness mantra is “Eat local Think Global”. She insisted on including five food items in our diet and they are rice, ragi (as they are local produce of hyderabad), peanuts (for weight loss and diabetes), ghee (for stronger bones), and pickles (for vitamin B 12 as they are probiotic and help your intestine to produce so on their own).

So after attending the seminar I was motivated to use ragi in some way. As South Indian breakfasts are my family’s favourite, I tried making these paniyarams today. I added some grated beetroot to the batter to make it even more healthy. Ragi is one of the most nutritious and healthy cereals that helps in weight loss and also lowers your blood sugar levels in the body by activating insulin. Beetroots are good for heart, lower blood pressure, boost energy level, promote bone health, control blood sugar and relieve constipation. Besides having so many health benefits, I love the incredible bright red colour that it lends to these paniyarams. Beetroot, together with the temperings give nice crunch to the dish. Happy and healthy cooking for your body !!!

Preparation Time : 2 hours

cooking Time : 20 minutes

Serves : 4

Ingredients

  • Ragi Flour  1 Cup
  • Idli Rava  1 Cup
  • Urad Dal  1/2 Cup
  • Methi Seeds  1 tbsp
  • Beetroot, grated  1 Cup
  • Salt
  • Mustard  1 tsp
  • Sesame  1 tbsp
  • Green Chillies, chopped  3 – 4
  • Curry Leaves  a few
  • Baking Soda (optional)  1/4 tsp
  • Salt  to taste
  • Oil  2 tbsp

Directions

  1. Soak urad dal and methi for two hours, grind them into paste, mix in ragi and idli rava, add some water to make batter of the consistency same as that of plain idli. Cover and keep it aside for overnight and let it ferment.
  2. Add salt and beetroot and mix it well. If it looks well fermented, there is no need to add baking soda.
  3. In a tadka pan, heat one tablespoon oil. Add mustard, sesame, green chillies and curry leaves. Once you see sesame seeds changing their colour, immediately pour the tempering over the batter and mix.

  4. Heat the appe pan and pour few drops of oil in each cavity. Once heated drop a tablespoon of batter so that it covers the whole cavity. Cover and cook till the bottom takes some colour.

  5. Flip and cook again so that both the sides look well fried.
  6. Serve hot with any south indian chutney of your choice.

 

2 Comments

  1. An excellent dish with high digest ability and great taste. Awesome presentation

     

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