Red Velvet Kuzhi Appam

My family is fond of beetroot. I have made many varieties of recipes with beetroot. It impart such a beautiful colour to the dishes. Also beetroot has lot of health benefits.

It is very rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.

I had planned to make Kuzhi appam today. Usually I’ll add chopped onions, curry leaves and coriander leaves to the batter. Today, I wanted to make something new and that was the inspiration behind creating this Red Velvet Kuzhi Appam. Kuzhi appam is also known as Kuzhi Paniyaram:)



Kuzhi appam/ Paniyaram batter

Raw rice- 1 cup
Idli rice- 1cup
Whole urad dal( ullundhu)- 1/2 cup
Fenugreek seeds( vendhayam/ methi)- 2 tsps
Salt to taste.

Beet root puree

Beetroot- 1 medium size

Oil – as much as required to make the Kuzhi appam.


Kuzhi appam/ Paniyaram batter

Wash and soak both the rice, urad dal and fenugreek seeds together for 2-3 hours.
Grind to a smooth batter. Add salt to taste, mix well and let it ferment overnight or 12/15 hrs.


Beetroot puree

Wash and pressure cook the beetroot.
Cool, peel, chop and grind to a smooth puree/ paste.


To make the red velvet Kuzhi appam

Mix the beetroot puree( 3/4th cup) with Kuzhi appam batter( 2 1/2 cups) well.


Heat the Kuzhi appam pan. Add little oil
in all the moulds. Pour a tablespoon of batter in each mould and let it cook for few mins till it becomes crisp

Gently flip to the other side and cook till that side also becomes crisp.


Remove the Kuzhi appam, drain excess oil and serve hot with spicy chutney:)