Red Velvet Khuzhi Appam | How to make Red Velvet Khuzhi Appam

By Anuradha Balasubramanian  |  1st Sep 2015  |  
4 from 1 review Rate It!
  • Red Velvet Khuzhi Appam, How to make Red Velvet Khuzhi Appam
Red Velvet Khuzhi Appamby Anuradha Balasubramanian
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Red Velvet Khuzhi Appam Recipe

Khuzhi appam also called as Khuzhi paniyaram is a traditional dish from ChetinaduCuisine. I have added beetroot purée to make it more healthier , colourful and tasty.

Red Velvet Khuzhi Appam is an authentic dish which is perfect to serve on all occasions. The Red Velvet Khuzhi Appam is delicious and has an amazing aroma. Red Velvet Khuzhi Appam by Anuradha Balasubramanian will help you to prepare the perfect Red Velvet Khuzhi Appam in your kitchen at home. Red Velvet Khuzhi Appam needs few minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Red Velvet Khuzhi Appam. This makes it easy to learn how to make the delicious Red Velvet Khuzhi Appam. In case you have any questions on how to make the Red Velvet Khuzhi Appam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Anuradha Balasubramanian. Red Velvet Khuzhi Appam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Red Velvet Khuzhi Appam

Ingredients to make Red Velvet Khuzhi Appam

  • Raw rice - 1 cup
  • Idli rice ( boiled rice) - 1 cup
  • Whole urad dal- 1/2 cup
  • fenugreek seeds - 2 tsps
  • salt to tadte
  • one medium sized beetroot
  • oil 3 tblsp

How to make Red Velvet Khuzhi Appam

  1. Wash and soak both the rice, urad dal and fenugreek seeds together for 2-3 hours. Grind to a smooth batter. Add salt to taste, mix well and let it ferment overnight or 12/15 hrs.
  2. Wash and pressure cook the beetroot. Cool, peel, chop and grind it to a smooth purée.
  3. To make the red velvet Kuzhi appam Mix the beetroot puree( 3/4th cup) with Kuzhi appam batter( 2 1/2 cups) well.
  4. Heat the Kuzhi appam pan. Add little oil in all the moulds. Pour a tablespoon of batter in each mould and let it cook for few mins till the under side becomes crisp
  5. Gently flip to the other side and cook till that side also becomes crisp.
  6. Remove the Kuzhi appam, drain excess oil and serve hot with spicy chutney:)

My Tip:

Cook the appam on a medium flame to get a crispy texture on the outside and soft melt in mouth texture on the inside.

Reviews for Red Velvet Khuzhi Appam (1)

Ritu Sharma3 years ago

Love the fusion! great innovation Anuradha :)