Can beet thinai paniyaram: indian sweet dumplings [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is beet thinai paniyaram: indian sweet dumplings [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does beet thinai paniyaram: indian sweet dumplings [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is beet thinai paniyaram: indian sweet dumplings [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Beet Thinai Paniyaram: Indian Sweet Dumplings
[Vegan]

PT By: Preeti Tamilarasan

Author Bio

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Jopreets Kitchen. I’m an... Read More

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Beet Thinai Paniyaram — Indian Sweet Dumplings [Vegan]

Thinai paniyaram is a South Indian dumpling that can be made sweet or savory, depending on ingredients. This version introduces beets for a slightly sweet, earthy flavor and a gorgeous dark pink color. They're spongy when served hot, with a slightly crispy outer layer. These dumplings are the perfect thing... Read More

Ingredients You Need for Beet Thinai Paniyaram: Indian Sweet Dumplings [Vegan]

2 1/2 ounces beets, peeled and chopped
1/2 cup thinai/foxtail millet
1 1/2 tablespoons oats
1 tablespoon rice flour
1 teaspoon baking powder
3-4 tablespoons powdered palm jaggery/karupati
1 teaspoon cardamom powder
1 tablespoon water
Oil, for frying

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How to Prepare Beet Thinai Paniyaram: Indian Sweet Dumplings [Vegan]

Soak millet in water for 2-3 hours. Now, drain water completely and blend millet in a mixer/grinder to smooth batter without adding water. Add chopped beets to this and blend again.
Transfer the batter to a mixing bowl. Add oats, rice flour, baking powder, powdered jaggery, and cardamom powder. Mix everything well. Add 1 tablespoon water or more if needed and make the consistency similar to pancake batter.
Heat paniyaram pan on low-medium flame. Pour 1 teaspoon oil into each cavity of the pan. Now, put 1 tablespoon of batter into each cavity till it is half filled. If you don't have a paniyaram pan, this step can be completed using a muffin pan.
Close the pan with a lid and cook on low-medium flame. After 2 or 3 minutes, open the lid and turn over each paniyaram to allow it to cook. Once each paniyaram is cooked, remove from the pan and pour another batch of batter. Serve.