What first attracts kids to these beetroot appe is the bright pink colour. Also called paddu or paniyaram, appe make a filling breakfast, snack or lunchbox treat that everyone enjoys!
We prepare dosa batter at home weekly (it’s easier than most people think), and after our idli-dosa rotation there’s often leftover batter. Beetroot paddu is the perfect use for that batter — incredibly simple and delicious.
For the beetroot puree, I either steam or boil the beetroot until tender, then blend it to a smooth consistency. Pre-cooking gives a silkier puree than using raw beetroot.
Looking for more kid-friendly recipes? Try carrot pasta, ragi chocolate pancakes, vegetable pancakes or spinach muffins.
Why it’s Kid Friendly?
Getting kids to eat can be tricky, and these beetroot appe help by sparking curiosity. The bright colour draws kids in — once they try one, they often go back for more.
Everything You Need for Beetroot Appe
Richa’s Top Tips for Beetroot Appe
- Beetroot Puree: Cook the beetroot before pureeing for a smoother texture; raw beetroot can be grainy.
- Variations: Swap beetroot for spinach or carrot puree, or add chopped or grated vegetables for extra texture and nutrition.
- Dosa Batter: Both store-bought and homemade batter work. If using store-bought, taste and adjust the salt since many ready-made batters are already salted.
Watch the Recipe Video
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Beetroot Appe
Print Recipe
Ingredients
- 1 cup Idli Dosa Batter, fermented rice and lentil batter
- 1/3 cup Beetroot Puree
- 1 small Onion, finely chopped – approx 1/3 cup
- 8-10 Curry Leaves, finely chopped
- 1 teaspoon Jeera, cumin seeds
- 1/2 teaspoon Salt
- 2 teaspoon Ghee, or oil
Instructions
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Combine idli-dosa batter, beetroot puree, chopped onion, jeera and salt. Mix until uniform.
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Heat an appe pan (the pan with round moulds). Add a few drops of ghee or oil to each mould.
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Pour about a tablespoon of batter into each mould (fill roughly 3/4). Cover and cook on medium heat for 2–3 minutes until the appe rise, form a dome and look set on top. Flip and cook the other side for about 2 minutes.
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Continue until all batter is used. Serve hot with chutney.
Video
Notes
- Beetroot Puree: Pre-cook beetroot for a smoother puree; raw beetroot tends to be grainy.
- Variations: Use spinach or carrot puree, or add finely chopped/grated vegetables.
- Dosa Batter: Both homemade and store-bought batter work—adjust salt if the batter is pre-salted.
- Optional additions: A pinch of hing, chopped green chillies or grated ginger add extra flavour.
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