Beetroot Podi Makhana
Makhana gets a serious upgrade here — dry-roasted in ghee until crisp, then tossed with Earthy Beetroot Podi so every puffed lotus seed carries that warm, slightly sweet, mildly spiced coat. The podi does all the seasoning work: the deep earthy notes of dehydrated beetroot, the nuttiness of senaga pappu and pallilu, the gentle heat of dried chilli. No other spice needed — just ghee, makhana, and the podi.
Prep: 2 min | Cook: 10 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Earthy Beetroot Podi
- 2 cups makhana (puffed lotus seeds)
- 1 tsp ghee (neyyi)
- a pinch salt (adjust to taste)
Method
- Heat a wide kadai on low-medium flame — makhana scorches easily, so keep the heat gentle.
- Add the ghee and let it melt and coat the base of the kadai.
- Tip in the makhana and dry-roast, tossing continuously for 6 to 8 minutes until they feel light, hollow, and just beginning to turn a pale golden — press one between your fingers and it should snap cleanly.
- Take the kadai off the flame and immediately sprinkle the Earthy Beetroot Podi evenly over the makhana — the residual heat will help the podi cling to each piece.
- Toss well so every makhana is coated in the warm, earthy-red dust. Taste for salt and adjust.
- Spread on a plate and let them cool for two minutes — they crisp up further as they cool. Serve straight away.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium