Beetroot Millet Paniyaram

Step 1: To begin making the Beetroot Millet Paniyaram Recipe, soak foxtail millet in warm water for 2-3 hours

Step 2: Once soaked well drain water completely and blend the millet in a mixer grinder to smooth batter without adding water

Step 3: Add chopped beetroot to this and blend again

Step 4: Transfer the batter to a mixing bowl

Step 5: Add oats, rice flour, baking powder, powdered jaggery and cardamom powder

Step 6: Mix everything well

Step 7: Add a little water to make a thick pouring batter

Step 8: Heat Paniyaram pan on low-medium heat

Step 9: Pour 1 teaspoon ghee into each cavity of the pan

Step 10: Spoon the Beetroot Millet Paniyaram batter into the cavities

Step 11: Don't fill it to the brim, but only 3/4th full

Step 12: Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed

Step 13: Once the top looks steamed, flip the Beetroot Paniyarams over the cook on the other side (without closing the lid) until golden brown

Step 14: Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way

Step 15: Serve this Beetroot Millet Paniyaram as a high protein snack for kids or as a dessert for parties