Beetroot is a root vegetable packed with essential nutrients, beetroots are a great source of fiber, vitamin B9, manganese, potassium, iron, and vitamin C.
Recipe-
Ingredients-
1/2 cup grated beetroot
1 cup roasted semolina/ sooji/rava
1/2 cup rice flour
1/3 cup yogurt
1 chopped onion
1 green chili chopped
2 tablespoon chopped coriander
1 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
8-10 chopped curry leaves
1 inch crushed ginger
Pinch of Asafoetida
Salt to taste
How to prepare-
1- Heat the pan dry roast 1 cup semolina for 2-3 minutes.
2- Take a bowl add the roasted semolina.
3- Add 1/2 cup rice flour
4- 1/3 cup yogurt, 2 tablespoon chopped coriander.
5- For the tempering, add 1 tablespoon of oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, chopped curry leaves, pinch of Asafoetida.
6- Now add this to the semolina beetroot mixture.
7- Add 2 cups of water and finally add salt as per taste.
Recipe-
Ingredients-
1/2 cup grated beetroot
1 cup roasted semolina/ sooji/rava
1/2 cup rice flour
1/3 cup yogurt
1 chopped onion
1 green chili chopped
2 tablespoon chopped coriander
1 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
8-10 chopped curry leaves
1 inch crushed ginger
Pinch of Asafoetida
Salt to taste
How to prepare-
1- Heat the pan dry roast 1 cup semolina for 2-3 minutes.
2- Take a bowl add the roasted semolina.
3- Add 1/2 cup rice flour
4- 1/3 cup yogurt, 2 tablespoon chopped coriander.
5- For the tempering, add 1 tablespoon of oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, chopped curry leaves, pinch of Asafoetida.
6- Now add this to the semolina beetroot mixture.
7- Add 2 cups of water and finally add salt as per taste.
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8- Mix all the ingredients nicely and keep the batter for 20 minutes.
9- Now take a pan add oil and spread the better to make the pancake.
10- Cook both the sides nicely and serve it with your favorite chutney.
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