Ingredients:

1 small beetroot

1 cup rice flour

1/2 cup gram flour

3/4-1 tbsp kashmiri chilli powder

1/4 tsp asafoetida/ hing

1 tsp oil

salt to taste

oil for frying

few curry leaves

Preparation:

1. Peel and chop the beetroot into pieces and then grind to a fine paste adding enough water, extract its juice and keep it aside.
2. In a bowl, add rice flour, gram flour, kashmiri chilli powder, asafoetida, salt and 1 tsp oil and mix well.
3. Add beetroot juice little by little and mix and knead well into a smooth and soft dough.
4. Spread oil in an idiyappam press and place the pakkavada plate/ mould and fill the press with dough.
5. Heat oil in a deep frying pan at medium flame and press the dough to hot oil in circular motion.
6. Fry until crispy and brown flipping to the other side in between.
7. Remove with a slotted spoon and drain them on to a paper towel. Repeat the process until the dough is finished.
8. Fry the curry leaves and mix them with the pakkavada…Store in an airtight container and serve with tea…