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Beetroot Suji Idli

4 from 1 vote

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Beetroot Suji Idli - Idli with a twist
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Recipe CategoryVegetarian
Served AsBrunch
CuisineSouth Indian
Recipe Taste Salty, Savoury
Servings 2
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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.

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4 from 1 vote

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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Ritu Gupta
Ritu Gupta

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