Delicious Beetroot Idli

Wellcome to Nive Tech Tips - Health and Fitness!

Tired of eating traditional Idli every day? In this post, you can see this delicious beetroot fry idli recipe with beetroot, which is a favorite among children, in a simple way.

For breakfast, we mostly choose food like idli, dosa uthappam. And daily idli is becoming a boring food for many people. Children run away at the sight of Italians, but they do not like Italians.

In this case, instead of cooking idli as usual, mixing beetroot in it makes it a healthy alternative to traditional idlis. Mixing beetroot in idli gives pink color idli. Then children to adults will eagerly eat beetroot idli full of taste and health. We can make Beetroot Idli in two ways. One is beetroot idli and the other is fried beetroot idli. Both of these make a perfect choice for breakfast and dinner. Beetroot Idli This is a healthy alternative to traditional Idlis and a great way to incorporate beetroot into your diet.

Delicious Beetroot Idli-Pri Idli

Ingredients for Beetroot Idli
For the beetroot idli
2 cups of rice
1 cup urad dal
1 medium-sized beetroot, chopped
Oil for greasing idli plates
For Roasted Beetroot Idli
1 large onion-chopped
2 green chillies, cored out
1 teaspoon of cumin
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
Garam masala
Red Chilli Powder (as per taste)
2-3 tbsp ghee/oil
5-6 curry leaves

How to Make Beetroot Idi Fry
In two separate bowls, rinse and soak the rice and lentils. Keep it aside for 6-7 hours. After soaking, grind them into a paste in a mixer. A little water can be used at intervals to ensure that the dal and rice mixture is lump free. Let them ferment overnight.
In a blender, put the chopped beetroot and make a fine paste out of it. You can add 1-2 tbsp of water to make sure the paste is smooth.
After the idli batter has fermented overnight, add the beetroot paste with a pinch of salt. Mix well so that the batter is a beautiful pink color. If the batter seems too thick, add ¼ cup of water and mix well.
Grease the idli plates with ghee or oil and pour the beetroot batter. Place the mold in the steamer and steam the idlis for 15-20 minutes. Sprinkle some water on the idlis before removing them from the mould.
In a pan, heat some oil or ghee. Add mustard and cumin seeds and saute. Then add chopped onions and curry leaves and mix well.
Add remaining masala, turmeric powder, red chili powder, salt and crushed green chilies. Cook till the onions lose their greenishness and become translucent. At this stage, you can increase the spice level by adding some garam masala. Mix well.
Meanwhile, take the beetroot idlis out of the mold and cut each into four pieces. Add the beetroot idli pieces to the pan and mix well with the masala.
Cook until the idlis are golden brown and crisp. Garnish them with coriander leaves and voila! Your beetroot idli fries are ready to serve! These idlis can be served with dal or coconut chutney!