Grate the beetroot and carrot. Prepare a batter with rava, curd. Mix grated beetroot, carrot, onion, green chili, cumin and pepper powder, and garam masala. Mix it well.

Top it with sizzling curry leaves and black mustard seeds in mustard /coconut /as per your preference oil. Mix well with batter.
Leave it to rest for 10 minutes.

Now pre-heat the puddu maker till 80 degrees. Apply some oil, pour the batter and reduce the flame to low. Slow cooking is important because if the outer shell is cooked soon then the inner may be raw leading to some weird flavor combination.
After 7 minutes on low flame, turn the puddu to another side. To check if it is properly cooked, insert a toothpick and bring it out. No dough should stick to the surface.

Post this you have two options, either to make outer layer crispy or have fluffy balls of goodness. To make the shell crispy, increase the heat and cook for a few more minutes. This leads to the golden shell which you can see in the pics. Serve Paddu with your favorite chutney(I personally prefer coconut chutney) :) Enjoy your breakfast