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Beetroot Idli Fry Recipe

Beetroot Idli Fry
How to Make Beetroot Idli Fry

Beetroot Idli Fry Recipe: It is a healthy alternative to traditional idlis and a great way to incorporate beetroot in your diet.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Beetroot Idli Fry

  • For idlis -
  • 2 Cups rice
  • 1 Cups urad dal
  • 1 medium-sized beetroot, chopped
  • Oil for greasing idli plates
  • For frying –
  • 1 Medium onion, finely chopped
  • 2 green chillies, slit from middle
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Garam masala (optional)
  • Red chilli powder (as per taste levels)
  • Hing
  • 2-3 Tbsp ghee/oil
  • 5-6 curry leaves

How to Make Beetroot Idli Fry

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In two separate bowls, rinse and soak rice and dal. Set it aside for 6-7 hours. After they are soaked, grind them in a blender till they are smooth as a paste. You can use a little water in intervals to make sure the dal and rice blend is lump-free. Let them ferment overnight.
In a blender, put the chopped beetroot and make a fine paste out of it. You can add 1-2 teaspoons of water to ensure the paste is smooth.
After the idli batter gets fermented overnight, add the beetroot paste along with some salt. Make sure that you mix it well so that the batter has a beautiful pink colour. If the batter seems too thick, add ¼ cup of water in it and mix well.
Grease the idli plates with ghee or oil and pour the beetroot batter into it. Place the mould in the steamer and steam-cook the idlis for 15-20 minutes. Allow the idlis to cool down a bit before removing them from the mould.
In a pan, heat some oil or ghee. To this, add mustard and cumin seeds and allow them to splutter. Then add chopped onion and curry leaves, and mix well.
Add the rest of the spices, turmeric powder, red chilli powder, salt and slit green chillies. Cook until the onions lose their rawness and become translucent. At this point, you can also raise the spice levels by adding a bit of garam masala. Mix well.
In the meantime, take out the beetroot idlis from the mould and cut each into four pieces. Toss the beetroot idli pieces in the pan and give it a good mix so that it's well coated with the masala.
Cook the idlis till they are golden brown and slightly crispy on the edges. Garnish them with coriander leaves and voila! your beetroot idli fry is ready to serve! You can serve these idlis with peanut or coconut chutney!
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