Beetroot Suji Idli
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Beetroot Suji Idli - Idli with a twist
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Ingredients
- 1 cup semolina Suji
- 1/2 tsp mustard seeds
- 1 tsp split black lentils
- 4-6 curry leaves
- 1 green chilies finely chopped
- 1 tsp Ginger paste
- 1 tbsp coriander leaves finely chopped
- Salt to taste
- 3/4 tsp fruit salt unflavored
- 1 tsp oil
- 1/4 Cup curd
- 2 tsp beetroot crush
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Instructions
- Slightly roast suji (semolina) in a pan and leave for 5 minutes for cool. Add curd and salt and mix well and make the batter with 1 cup water.
- Batter consistency is medium. Keep aside for 10 minutes.
- Heat the oil in a small non-stick pan, add mustard seeds, split black lentils, green chilies, curry leaves, and ginger paste and sauté on medium flame for one minute.
- Add this tempering in the prepared semolina batter and mix well.
- Now add chopped coriander leaves and beetroot crush. Just before steaming, add fruit salt and mix gently.
- Pour 2 tbsp of the batter into each greased idli mold and steam in a steamer for 8 - 10 minutes.
- Cool slightly, demould and serve with sambhar and chutney.
Notes
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Recipe Nutrition
Calories: 367 kcal | Carbohydrates: 65 g | Protein: 14 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Sodium: 954 mg | Potassium: 178 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 91 IU | Vitamin C: 43 mg | Calcium: 66 mg | Iron: 4 mg
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