Beetroot Appe
A really fun breakfast or snack, the bright pink colour of these beetroot appe makes sure kids are excited to try them! It's the best way to use up leftover idli dosa batter.
Servings 4 people
Ingredients
- 1 cup Idli Dosa Batter fermented rice and lentil batter
- ⅓ cup Beetroot Puree
- 1 small Onion finely chopped - approx ⅓ cup
- 8-10 Curry Leaves finely chopped
- 1 teaspoon Jeera cumin seeds
- ½ teaspoon Salt
- 2 teaspoon Ghee or oil
Instructions
- Mix together Idli dosa batter, beetroot puree, onion, jeera and salt.
- Heat an appe pan (a special pan with round moulds in it - watch the recipe video above to check it out) with a few drop of ghee in each mould.
- Pour a tablespoon of batter into each mould (about ¾ of the way) and cook covered on medium heat for 2-3 minutes till the appe rises and has a dome shape and looks firm. You shouldn't see a lot of raw batter on top. Then flip and cook the other side for another 2 minutes.
- Repeat till all the batter is over. Serve hot with chutney.
Video
Notes
- Beetroot Puree: I've tried this with raw beetroot puree but you'll get better results when the beetroot is pre-cooked. Raw puree is more grainy
- Variations for Appe: Instead of beetroot, you can also use spinach puree, carrot puree or add chopped or grated vegetables
- Dosa Batter: Both store bought Dosa Batter and homemade batter work well. If using store bought batter, make sure to adjust salt accordingly because a lot of batter's come pre-salted
- Other ingredients you can add which make these delicious are hing, chopped green chillies and grated ginger