To begin making the Beetroot Millet Paniyaram Recipe, soak foxtail millet in warm water for 2-3 hours. Once soaked well drain water completely and blend the millet in a mixer grinder to smooth batter without adding water.

Add chopped beetroot 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 a little water to make a thick pouring batter.

Heat Paniyaram pan on low-medium heat.  

Pour 1 teaspoon ghee into each cavity of the pan. Spoon the Beetroot Millet Paniyaram batter into the cavities. Don't fill it to the brim, but only 3/4th full.

Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed. Once the top looks steamed, flip the Beetroot Paniyarams over the cook on the other side (without closing the lid) until golden brown.

Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way.

Serve this Beetroot Millet Paniyaram as a high protein snack for kids or as a dessert for parties.