Sweet Beetroot Thinai Paniyaram, a healthy & nutritious south Indian style dessert (sweet dumplings) prepared from foxtail millet, beetroot, oats and jaggery. Foxtail millet can be replaced by any other millet like little millet, pearl millet, finger millet, etc.. Frying in Ghee gives rich flavor to this dish. Those who are allergic to dairy products (follow vegan diet) can replace ghee with light flavored oil.
These paniyaram can be packed for kids lunch or served as evening snacks with a cup of chai. To make it more attractive, mix few tbsp of tutti fruti with the batter. Beetroot Paniyaram are spongy when served hot. Rice flour is added to give little crispiness. Beetroot can be replaced by fruits or carrot. Instead of adding millet grains, you can use millet flour directly.
- 70 gms beetroot – peeled and chopped
- 1 and ½ tbsp oats
- 1 tbsp rice flour
- ½ cup thinai / foxtail millet
- 1 tsp baking powder
- 3-4 tbsp powdered palm jaggery / karupati
- 1 tsp cardamom powder
- 1 tbsp water
- Ghee / Oil for frying
- Soak thinai in water for 2-3 hours. Now, drain water completely and blend thinai in a mixer grinder to smooth batter without adding water. Add chopped beetroot to this and blend again.
- Transfer the batter to a mixing bowl. Add oats, rice flour, baking powder, powdered jaggery and cardamom powder. Mix everything well. Add 1 tbsp water or more if needed and make batter of thick consistency similar to idli batter.
- Heat Paniyaram pan on low-medium flame. Pour 1 tsp ghee / oil into each cavities of the pan. Now, put 1 tbsp of batter into each cavity till it is half filled.
- Close the pan with a lid and cook on low-medium flame. After 2 or 3 mins, open the lid and turn over each Paniyaram to allow it to cook. Once each Paniyaram is cooked, remove from the pan and pour another batch of batter. Serve Paniyaram.