Vibrant Beetroot Rawa Idli: A Healthy and Delicious South Indian Breakfast
50 minutes
1156 reads
About Vibrant Beetroot Rawa Idli: A Healthy and Delicious South Indian Breakfast
Imagine waking up to a plate of vibrant pink idlis, fluffy and light, bursting with flavor. These Beetroot Rawa Idlis are not just a feast for the eyes, but a healthy and delicious twist on a South Indian breakfast staple.The earthy sweetness of beetroot perfectly complements the nutty semolina (rawa), creating a soft, melt-in-your-mouth texture. Each bite is a delightful balance of flavors and textures.Quick, easy, and packed with nutrients, this recipe is your secret to a vibrant and satisfying start to the day. Perfect for busy mornings or a weekend brunch, these idlis are sure to impress!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 cup Semolina rawa
- 1 ½ tsp Salt or to taste
- 1 sachet Eno Fruit Salt
Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
Instructions
- In a bowl, combine the semolina (rawa) and sour curd. Mix well and let it soak for 20 minutes. This allows the semolina to soften and ferment slightly, resulting in lighter idlis.
- After 20 minutes, add the grated beetroot and mix thoroughly. Gradually add water until the batter reaches an idli batter consistency—it should be thick but pourable. Add salt and mix well.
- Grease the idli molds. This prevents the idlis from sticking. Just before steaming, add the Eno Fruit Salt to the batter and gently fold it in. The fruit salt acts as a leavening agent, creating air pockets for fluffy idlis. Immediately pour the batter into the greased idli molds.
- Steam the idlis for 15-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Allow the idlis to cool slightly before carefully removing them from the molds.
- For the tempering, heat the oil in a small pan. Add the mustard seeds and let them splutter. This releases their aromatic flavor. Add the curry leaves and sauté briefly until fragrant. Pour this tempering over the steamed idlis and serve hot with your favorite chutney.
Recipe Notes
Good To Know
- For extra crunch and flavor, sauté a handful of chopped cashews and add them to the batter along with the beetroot.
- If you prefer a subtler beetroot flavor, lightly roast the grated beetroot in a teaspoon of ghee before mixing it into the batter. This also helps remove excess moisture.
- To make the idlis vegan, substitute sour curd with an equal amount of coconut yogurt or a cashew-based yogurt, and add a teaspoon of lemon juice for tanginess.
Expert Tips
- Soaking the lentils and rice for the right amount of time is crucial for fluffy idlis. Over-soaking can make the batter too thin, while under-soaking can result in dense idlis.
- Don't overfill the idli molds. Fill them only about ¾ full to allow the idlis to rise properly.
- Experiment with different variations by adding grated carrots, spinach, or other vegetables to the batter along with the beetroot.
Storage Instructions
- Store leftover idlis in an airtight container in the refrigerator; they can be reheated by steaming for 3–4 minutes to restore their softness and vibrant color.
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Recipe Nutrition
Calories: 169kcalCarbohydrates: 28gProtein: 6gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 684mgFiber: 2gSugar: 3g
Kanwaljeet Chhabra
Articles: 80
3 Comments
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Looks so delectable! Thanks for posting.
Perfect dish! Can’t wait to cook it.
This is so tempting! Can’t wait to cook it.