Name: Beetroot Suji Idli
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 1 cup semolina (Suji); 1/2 teaspoon mustard seeds; 1 teaspoon split black lentils; 4-6 curry leaves; 1 green chilies (finely chopped); 1 teaspoon Ginger paste; 1 tablespoon coriander leaves (finely chopped ); Salt (to taste ); 3/4 teaspoon fruit salt (unflavored); 1 teaspoon oil; 1/4 Cup curd; 2 teaspoon beetroot (crush)

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Recipes

Beetroot Suji Idli - Idli with a twist

Prep Time 1

Cook Time 10

Total Time 1 10

Served AsBrunch

CuisineSouth Indian

Recipe Taste Salty, Savoury

Servings

Ingredients

Instructions

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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.
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Batter consistency is medium. Keep aside for 10 minutes.
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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.
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Add this tempering in the prepared semolina batter and mix well.
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Now add chopped coriander leaves and beetroot crush. Just before steaming, add fruit salt and mix gently.
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Pour 2 tbsp of the batter into each greased idli mold and steam in a steamer for 8 - 10 minutes.
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Cool slightly, demould and serve with sambhar and chutney.