Vibrant Beetroot Suji Idli: A Healthy South Indian Breakfast Twist
1 hour 10 minutes
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About Vibrant Beetroot Suji Idli: A Healthy South Indian Breakfast Twist
Elevate your breakfast routine with these vibrant and healthy Beetroot Suji Idlis! This recipe offers a delicious twist on the classic South Indian idli, incorporating the earthy sweetness of beetroot into a fluffy, savory semolina base. It's a quick and easy way to add more vegetables to your diet, perfect for a nutritious and flavorful start to your day.The beetroot adds a beautiful color and subtle sweetness that complements the savory spices. These idlis are naturally gluten-free and packed with protein and fiber, making them a guilt-free indulgence. Prepare to impress your family and friends with this unique and flavorful creation!
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Recipe Time & More
Prep1 hour
Cook10 minutes
Total1 hour 10 minutes
Ingredients
For the Idli Batter
For the Tempering
- 1 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Lentils urad dal, black, split
- 4-6 Curry Leaves
- 1 Chili finely chopped, green
- 1 tsp Ginger Paste
- 1 tbsp Coriander finely chopped
Instructions
Prepare the Batter
- Slightly roast the semolina in a pan until lightly fragrant. Let it cool for 5 minutes.
- In a large bowl, combine the cooled semolina, yogurt, grated beetroot, salt, and water. Mix well to form a smooth batter of medium consistency. Let the batter rest for at least 10 minutes.
Make the Tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter.
- Add split black lentils, green chilies, and curry leaves. Sauté for about a minute until the lentils are lightly browned.
- Stir in the ginger paste and cook for another 30 seconds.
Combine and Steam
- Pour the tempering into the semolina batter. Mix gently.
- Add the chopped coriander leaves. Just before steaming, add the Eno fruit salt and gently mix again.
- Grease your idli molds well. Pour 2 tablespoons of batter into each mold.
- Steam the idlis in a steamer for 8-10 minutes, or until they are cooked through and firm to the touch.
Serve
- Let the idlis cool slightly before demolding. Serve hot with your favorite sambar and chutney.
Recipe Notes
Expert Tips for Perfect Beetroot Suji Idlis
- For extra vibrant color, use pre-cooked beetroot. Roasting the beetroot beforehand intensifies its flavor.
- Adjust the water quantity in the batter to achieve the desired consistency. The batter should be slightly thicker than regular idli batter.
- Don't overmix the batter after adding the Eno fruit salt, as this can make the idlis tough.
- If you don't have an idli steamer, you can use a regular pot with a rack or a heatproof bowl placed over boiling water.
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Recipe Nutrition
Calories: 367kcalCarbohydrates: 65gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 954mgPotassium: 178mgFiber: 5gSugar: 1gVitamin A: 91IUVitamin C: 43mgCalcium: 66mgIron: 4mg
Ritu Gupta
Articles: 10
3 Comments
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Such a flavorful dish! Can’t wait to taste it.
Such a flavorful dish! Can’t wait to taste it.
This looks delightful! Thanks for the recipe.