Beetroot Appam With Veg Stew
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Appam with Veg stew (we call it ishtew in Kerala) or Egg roast is my favorite South Indian brekkie. First time I am giving a twist to the regular appam recipe by adding some beetroot juice. Appam came out so delicious and now I have the confidence to try different flavors. Here is the recipe for a flavorful Beetroot Appam- my final recipe for #BellyNirvana ‘F2F Ka Lunch Box Campaign’ by Plattershare in association with FarmztoFamiliez. Unlike Dosa/Idli batter, I was not sure about the ready-to-prepare Appam batter, but the batter was so fresh and it was like homemade one.
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Ingredients
- F2F Appam batter | 1 packet
- Fresh beetroot juice | 100 ml
- Sugar | 1 ½ - 2 tbsp
- Salt
- Oil for greasing
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Instructions
- In a bowl mix F2F Appam batter and sugar. Make sure the batter is at room temperature.
- To the batter, add beetroot juice. Make sure that you add just the right quantity of juice to get the color. If you add more, batter consistency will change. Note: This batter is mildly salted, so add salt if required. I skipped adding salt.
- Place the Appam pan on low heat. Once the pan is ready, pour a ladle full of batter and rotate the pan. Note: I used a non-stick Appam pan and skipped using oil. Also prepared a few plain Appams.
- Cover and cook it for 1-2 mins till you get a brown crust.
- Serve it with creamy vegetable stew or any gravy.
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