Heat 1 tbsp. oil in a pan and temper with the mustard seeds. After it stops spluttering, add the urad dal and saute till light brown, Add this to the batter and mix well. Divide the batter into 6 bowls. Add the beetroot paste, spinach paste, carrot paste, turmeric powder and red chili powder+tomato paste to each bowls leaving the 6th one as it is for the white colour. Add 1 tsp. oil to the paniyaram chatti and heat well. Drop spoonfuls of the coloured batter and and cook, covered on a low flame.
When one side is done, turn over and fry the other side too for a minute. Switch off the flame and transfer them to a serving dish.
Serve with coconut chutney plus sambar and a sprinkle of kura karam podi / idli podi.
