Sweet Beetroot Thinai Paniyaram
Prep time
Cook time
Total time
a healthy & nutritious south Indian style dessert (sweet dumplings) prepared from foxtail millet, beetroot, oats and jaggery.
Recipe type: Dessert
Cuisine: South Indian
Serves: 3
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Jopreetskitchen at http://www.jopreetskitchen.com/2016/01/sweet-beetroot-thinai-paniyaram.html