Red Velvet Idli: A Healthy and Romantic Twist on a South Indian Classic
5 hours 15 minutes
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About Red Velvet Idli: A Healthy and Romantic Twist on a South Indian Classic
Imagine waking up to a plate of vibrant, ruby-red idli. Surprise your loved one this Valentine's Day (or any day!) with these stunning Red Velvet Idli, a delightful fusion of South Indian tradition and modern flair.These healthy and delicious idli retain all the wholesome goodness of the classic recipe, with a touch of romance from naturally-derived beetroot. Soft, fluffy, and surprisingly easy to make, they're the perfect breakfast or brunch.Enjoy the beautiful color and delicate flavor of these unique idli paired with your favorite chutney or sambar. It's a guaranteed way to make any meal special!
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Recipe Time & More
Prep5 hours
Cook15 minutes
Total5 hours 15 minutes
Instructions
- Wash the urad dal and idli rice thoroughly 3 to 4 times. Soak them separately for at least 3-4 hours. Add the fenugreek seeds to the urad dal while soaking.
- Clean the wet grinder to ensure a smooth batter. After 4 hours, drain the water from the urad dal. Add the dal to the wet grinder.
- Add 1/2 cup of water to the grinder as you start grinding. Gradually add more water in small amounts, two to three times, during the grinding process. Adding water slowly helps create a light and airy batter.
- Grind the urad dal for at least 30 minutes. The batter should be light and fluffy, increasing 8-10 times its original volume. The consistency should resemble smooth butter.
- Transfer the ground urad dal batter to a large bowl and set aside.
- Grind the soaked and drained rice until smooth, adding just enough water for a medium consistency. Transfer the ground rice batter to the bowl with the urad dal batter. Mix well to combine.
- Add salt to the batter. In warmer weather, add salt before fermentation. In colder weather, add salt after fermentation. Allow the batter to ferment for 5-6 hours, depending on the temperature.
- Once fermented, the batter will be bubbly and slightly risen. Gently mix the batter with a ladle.
- Grate half a beetroot and squeeze out the juice. Add the beetroot juice to about 4 scoops of the idli batter. Mix thoroughly to create the vibrant red velvet color.
For making soft red velvet idli
- Pour water into an idli steamer and bring it to a medium heat. Lightly oil the idli molds. Gently fill each mold with the red velvet batter.
- Place the filled idli mold in the steamer. Steam for 10 minutes, or until the idli are cooked through but still soft. Avoid overcooking, which can make them dry.
- Let the idli rest for 4-5 minutes after steaming before removing them from the molds. This prevents sticking.
- Gently remove the idli from the molds. For a special touch, use a heart-shaped cookie cutter to create heart-shaped idli. Serve hot with your favorite chutney or sambar.
Recipe Notes
Good To Know
- Drain the water completely from the ingredients after soaking.
- While grinding urad dal and rice, ensure that you do not use a lot of water.
- You can always adjust the consistency of the batter later if it is too thick.
Expert Tips
- For a softer idli, ferment the batter for a longer time, especially in cooler climates.
- Grease the idli molds well with oil or cooking spray to prevent sticking.
- Serve hot with your favorite chutneys and sambar.
Storage Instructions
- Store leftover idlis in an airtight container in the refrigerator for up to 3 days.
- Reheat in a steamer or microwave before serving.
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Recipe Nutrition
Calories: 845kcalCarbohydrates: 176gProtein: 26gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 611mgPotassium: 301mgFiber: 14gSugar: 2gVitamin A: 11IUVitamin C: 3mgCalcium: 90mgIron: 6mg
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5 Comments
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Looks so wonderful! Thanks for posting.
I’m excited to make this at home!
Lovely recipe…Just love idlis for the health factor and yumm taste.
Such a scrumptious dish! Thank you.
Looks so appetizing! Thank you for posting.