Beetroot Paniyaram

Ingredients:

2 cups idli batter

1 small beetroot / 1/4 cup beetroot puree

1 small onion, finely chopped

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1 sprig curry leaves, chopped

1 tsp mustard seeds

salt to taste

oil

Preparation:

1. Peel and cut beetroot into small pieces and cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
2. In a mixing bowl, take idli batter and add beetroot puree and salt and mix well. Keep it aside.
3. Heat 2 tsp oil in a pan and add splutter mustard seeds.
4. Add finely chopped onion, ginger, green chillies and curry leaves and saute for 2 minutes.
5. Add this to the idli batter and mix well.
6. Heat a paniyaram pan and add few drops of oil in each hole.
7. Pour a spoonful of batter in each hole and cook for 3-4 minutes on low- medium flame.
8. Then turn it using a skewer or spoon gently and cook on the other side for another 2-3 minutes.
9. When both sides are cooked, remove paniyarams from pan and serve hot with chutney....