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Before you jump to Beetroot and rice paniyaram recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Choosing to eat healthily has many benefits and is becoming a more popular way of living. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can place a drain on the economy. Even though we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all probability, most people think that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make some minor changes that can start to make a difference to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely purchase lots of food items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? One wholesome alternative that can give you a healthy start to your day is oatmeal. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to beetroot and rice paniyaram recipe. You can have beetroot and rice paniyaram using 10 ingredients and 2 steps. Here is how you do it.
The ingredients needed to make Beetroot and rice paniyaram:
- Prepare 1/4 cup Coconut chopped
- Use 3/4 Cup Jaggery
- You need As needed Water
- Use 1 1/2 Cup Rice
- Provide 2 tbsp rawa
- Provide 1/2 cup beetroot purey
- You need pinch Salt
- Provide pinch Baking Soda
- Provide 1 tsp Cardamom Powder
- Provide as needed Oil For frying
Steps to make Beetroot and rice paniyaram:
- Wash and soak the raw rice, in water for couple of hours. - Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut,rawa jaggery, dry ginger powder and pinch of salt. Add beetroot purey. Add in a cup of water and grind to a very smooth paste.
- Add oil baking soda. Mix the batter well to combine. - Heat the paniyaram pan until hot. Add a big teaspoon of oil in each of the mold. - Ladle out the batter in the paniyaram scoop. Cook on a low flame. - cook on both sides till golden.
Cool completely and grind it very smoothly, keep aside. Take a deep bowl add required amount of fermented paniyaram batter. Add coarsely grounded cumin-pepper powder, finely chopped small onion and curry leaves. Now add grated beetroot and little salt then saute well. Now transfer to idly batter then mix well In paniyaaram pan add little oil in all areas then pour the mixed batter.
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