February 1, 2017

Beetroot Pancake Paniyaram Jamun

Posting an interesting recipe after so many days for this special Valentine month. Advance Valentine's day to all my readers. When you think of Valentine's day, Pink and red colours are the ones which flashes our mind. And also according to our January month theme in Shh Cooking Secretly Challenge, we have to post red coloured theme post, based on the secret ingredients given by our partner.

I was paired with a wonderful co-blogger Prathima Shivraj from parthusfood.com. She gave me beetroot and any flour of my choice as my secret ingredients for red coloured theme. Initially, I thought of preparing pancakes using beetroot as its my kid's favourite breakfast. But changed my thought and converted pancake into paniyaram / appe which is further soaked in a vanilla flavoured sugar syrup to give a delicious twist to a regular pancake.

Beetroot is cooked and made into fine puree is further mixed up with a pancake batter. I have also used dates syrup in this recipe, to make it more healthy, tasty and also to get a vibrant color. The addition of vanilla essence in a sugar syrup enhances the flavour of this sweet and also gives a lovely aroma while serving.

Ingredients :

1 Cup All purpose Flour 
3/4 Tbsp Baking powder 
3 Tbsp Powdered sugar 
1/4 Tsp Salt 
1 Cup Milk 
1 Egg 
1 Big Size Beetroot
2 Tbsp Dates Syrup 
2 Tbsp Olive oil / Melted Butter 

For Sugar Syrup :

1 Cup Sugar 
1 Cup Water 
1 Tsp Vanilla Essence 

2 Tbsp Almonds, grated for garnishing

Method :

Peel and chop the beetroot into small pieces.

Add 1 tbsp of water and microwave it for 4 - 5 minutes.  (Alternatively, chopped beetroot can also be steamed )

Puree the cooked beetroot and keep aside.

Mix all purpose flour, salt, sugar and baking powder in a big bowl.

Mix well and keep aside.

Add milk followed by egg, date syrup, oil or butter and beetroot puree in a small bowl.

Beat well and add the wet mixture to the dry mixture ( flour ).

Gently fold both the dry and wet ingredients until it becomes batter with no lumps.

Heat a Appe pan / Paniyaram pan and grease the mould using butter or oil.

Pour the batter gently using spoon on each mould and cook both the sides in a low flame.

Once done, remove from the flame and repeat the process for the remaining batter.

Meanwhile. add sugar and water in a thick bottomed pan and bring it to boil.

Simmer the flame for 5 minutes and let it boil.

Now switch off the flame and add vanilla essence to the sugar syrup.

Drop the Beetroot Pancake paniyaram in a sugar syrup and let it soak for couple of minutes.

Once done, remove from the syrup and garnish with grated Almonds.

Serve hot or cold.

Serving Options :

Serve hot or cold with Ice-cream.