Beetroot Idli Fry Recipe: This vibrant and healthy recipe offers a modern twist to traditional idlis while incorporating the goodness of beetroot into your diet. Ideal for those seeking a nutritious yet flavorful option, this dish is easy to prepare and perfect for any meal of the day.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients:
For the idlis, you’ll need 2 cups of rice, 1 cup of urad dal, 1 medium-sized chopped beetroot, and some oil for greasing the idli plates. For frying, gather 1 medium finely chopped onion, 2 green chilies slit lengthwise, 1 tsp cumin seeds, ½ tsp mustard seeds, ½ tsp turmeric powder, garam masala (optional), red chili powder to taste, a pinch of hing, 2–3 tablespoons of ghee or oil, and 5–6 curry leaves.
Preparation Method:
- Start by soaking the rice and dal in separate bowls for 6–7 hours. Blend them into a smooth paste, adding water gradually to maintain a lump-free consistency. Allow the batter to ferment overnight.
- Blend the chopped beetroot into a smooth paste, adding a small amount of water if needed.
- Once the batter has fermented, mix in the beetroot paste and salt thoroughly to achieve a rich pink color. If the batter is too thick, add ¼ cup of water.
- Grease the idli plates with ghee or oil, pour the beetroot-infused batter, and steam the idlis for 15–20 minutes. Allow them to cool before removing them from the mold.
- Heat oil or ghee in a pan. Add mustard and cumin seeds until they splutter, then sauté chopped onions and curry leaves.
- Add spices such as turmeric powder, red chili powder, salt, and green chilies. For an extra kick, mix in garam masala. Cook until the onions are soft and translucent.
- Cut the steamed idlis into quarters and toss them in the spiced mixture. Cook until the idli pieces turn golden brown and develop crispy edges.
- Garnish with fresh coriander leaves and serve hot with peanut or coconut chutney.
Enjoy this colorful and flavorful beetroot idli fry as a delightful meal that combines health and taste effortlessly.
, red chili powder to taste, a pinch of hing, 2–3 tablespoons of ghee or oil, and 5–6 curry leaves.Preparation Method:Start by soaking the rice and dal in separate bowls for 6–7 hours. Blend them into a smooth paste, adding water gradually to maintain a lump-free consistency. Allow the batter to ferment overnight.Blend the chopped beetroot into a smooth paste, adding a small amount of water if needed.Once the batter has fermented, mix in the beetroot paste and salt thoroughly to achieve a rich pink color. If the batter is too thick, add ¼ cup of water.Grease the idli plates with ghee or oil, pour the beetroot-infused batter, and steam the idlis for 15–20 minutes. Allow them to cool before removing them from the mold.Heat oil or ghee in a pan. Add mustard and cumin seeds until they splutter, then sauté chopped onions and curry leaves.Add spices such as turmeric powder, red chili powder, salt, and green chilies. For an extra kick, mix in garam masala. Cook until the onions are soft and translucent.Cut the steamed idlis into quarters and toss them in the spiced mixture. Cook until the idli pieces turn golden brown and develop crispy edges.Garnish with fresh coriander leaves and serve hot with peanut or coconut chutney.Enjoy this colorful and flavorful beetroot idli fry as a delightful meal that combines health and taste effortlessly.){kind=link}