Beetroot Capsicum Mini Pancakes (Appam) | Healthy Breakfast
Beetroot mini pancakes (appam) is a delicious healthy breakfast option. This recipe is quick and easy to make. It is balancing for all Dosha, kids, and adults.
Servings: 4 people
Cost: $7
Equipment
- Appam Maker Or Muffin Tray with Oven or a pancake pan
- Food Processor or Chopper (optional)
Ingredients
- 1 Medium Beetroot
- 1 Medium Capsicum
- 1 Small Chives bunch replace it with green onion or onion
- 1 Sprig Fresh curry leaves optional
- 1½ tsp Rock Salt To taste
- 1 tsp Roasted cumin powder optional
- 2 tbsp Roasted and ground flax seeds powder
- 1 inch Fresh ginger root
- 1½ cup Semolina (Sooji) It can be replaced by millet flours or oats flour or barley flour or a mix of flours and semolina.
- 2 tbsp Curd optional. Replace curd with 1½ tbsp Rice Vinegar.
- 2 tbsp Ghee Or any pure cooking oil such as olive oil, sesame oil, or coconut oil
- 1½ tsp Black Pepper optional
- ½ tsp Baking Soda
Instructions
- Wash and grate the beetroot and capsicum in the food processor. Keep aside.
- Grate or pound the ginger or add it to food processor along with the veggies.
- Finely chop the chives/onion and keep aside.
- Mix all the ingredients well including grated and chopped veggies in a big bowl.
- Add water if necessary to make a consistent mix for the pancakes.
- Let the mix sit for 15-20 mins. This allows semolina to soak the water and curd. This step also lets the appams to become soft and fluffy when cooked.
- Heat the appam pan and add 1 drop of oil in each of the cavities. You can also make it as a pancake (mini) or bake it in the oven.
- Add the appam batter into all the cavities. Bring the heat to medium or high.
- Cover the appam maker and cook for 5 mins.
- Turn the side of the appam.
- Cover the pan and let it cook for another 2 mins.
- Remove the appam from the pan.
- Serve it with mint coriander chutney or pack as you like it. Enjoy!
