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.

Kulipaniyaram Using Red Matta Rice

Red Matta Rice popular known as Kerala rice or also as Rosematta Rice is highly nutritious and has unique color and taste. All keralites must be aware of this rice. Before buying, had google'd about the values and was amazed to know that it had less calories than the regular kind..

Planning for diet ? Try to include this rice in your meal plan...While browsing, happened to read another interesting fact that this rice is considered as Royal rice during chera 'n chola period. 

Tried Idly and dosa too with the same and taste was really good. Planning to try few more recipes with this to make my family more healthier :) Served this kulipaniyaram with Coconut chutney.

Try my other varieties of chutneys too...Click here.

 Ingredients :

For Batter :

1 Cup Red rice
1/4 Cup Urad dal

2 Cups Batter for Kulipaniyaram
1 Tbsp Curd
 
For Tempering :

1 Tbsp Oil
1/2 Tsp  Mustard Seeds
1 Tsp Urad dal
1 Tsp Channa Dal ( Bengal gram )
1/4 Cup Groundnut
1 Onion, Finely chopped
2 Green chillies, finely chopped
Few curry leaves and coriander leaves, Finely chopped

Method :

• Soak Rice and Urad dal for 4 hrs and grind it adding water. Add salt and allow it to ferment for 6 hours.
• Roast Groundnut and peel of the skin, keep aside.
• Take 2 Cups of batter in a bowl.
• Heat oil in a pan and add mustard seeds, once it starts spluttering, add the urad dal followed by channa dal and groundnut.
• Add the chopped onion, fry them for a minute and add chopped green chillies.
• Fry for couple of minutes in a medium flame, add chopped coriander and curry leaves.
• Remove and add to the batter.
• Add curd and mix well. Adjust salt.
• Heat Kulipaniyaram pan, pour little oil and spoon in the batter.
• Cook in a medium flame. Slowly turn the other side and cook for more couple of mins.
• Remove and serve with chutney and sambhar.

 

Paneer Egg Kulipaniyaram

Ingredients :

1 Carrot, grated
1 Egg
1 Cup Paneer, grated
3 Green chillies, chopped
1 1/2 Cup Idly Batter ( Adjust according to consistency)
Salt to taste

Method :

Mix grated carrot, paneer, green chillies, egg and salt in a bowl.
Add idly batter and mix well.
Pour little oil in kulipaniyaram pan and spoon in the batter.
Cook in medium flame.
Serve hot with coconut chutney.

Note :

Variation can be done by adding coriander leaves and some more veggies.

Linking this recipe with "Master Chef Contest" @ Divya's Page

Podi Kulipaniyaram

Ingredients :

2 cup Idly batter
1 onion, finely chopped
coriander leaves(finely chopped)
curry leaves(finely chopped)
3 tbsp idly podi
salt to taste
2 tbsp oil
1 tsp mustard seeds
1 tsp channa dal

Preparation :
Heat kadai and add 2 tbsp oil followed by mustard seeds and channa dal.
Add onions, saute for few min and add coriander leaves and curry leaves. Mix this onion mixture to idly batter.
Add idly podi and salt accordingly.
Mix well and prepare in kuli paniyaram kadai.
serve hot with sambhar and coconut chutney.

For kids you can add ghee in kulipaniyaram kadai and prepare this recipe.