Beetroot Appam With Veg Stew

4.50 from 2 votes

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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3


  • F2F Appam batter | 1 packet
  • Fresh beetroot juice | 100 ml
  • Sugar | 1 ½ - 2 tbsp
  • Salt
  • Oil for greasing


  • 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.
    Beetroot Appam With Veg Stew - Plattershare - Recipes, food stories and food lovers

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4.50 from 2 votes

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Soumya Gopi
Soumya Gopi

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