Enjoy idlis in all forms & sizes. Well, these pink-coloured idlis will give the traditional white idlis a colourful twist and extra nourishment. Beetroot, sooji, curd, water, salt, and beetroot are used to make these lovely pink idlis, giving them a lovely pastel pink hue. The recipe is incredibly simple to prepare and takes less than 30 minutes to complete. This recipe will charm your kids with its pink colour and distinctive flavour if they frequently complain when it comes to eating nutritious food. This quick idli batter can be mixed up in a flash and doesn't need to ferment.
Without turning on the whistle, you can steam the idlis in a pressure cooker or even an idli maker. A low-calorie vegetable rich in potassium, vitamin A, iron, and antioxidants is beetroot. This dish needs to be saved for the future time if you enjoy South Indian food. Beetroot Idlis can be served for breakfast, lunch, or dinner. The coconut chutney goes nicely with beetroot idlis. Serve the beetroot idlis with some traditional sambhar and coconut chutney to make a more balanced and full dinner.
Ingredients
1. 2 cup roasted semolina
2. water as required
3. salt as required
4. 1 cup yoghurt (curd)
5. 1 small beetroot
beetroot idli/ pinterest.com
Make a batter
Put curd, roasted semolina, and a cup of water in a bowl. To make a smooth batter, add salt to taste and whisk thoroughly. Allow it to rest for ten minutes.
Make beetroot paste
Beetroot should be peeled and roughly chopped. Blend the beetroot chunks in a blender to create a paste.
Mix beetroot paste with idli batter
The idli batter will become pink once you add the beetroot paste and thoroughly combine. Add 1/4 cup of water if you think the batter is too thick.
Steam the idlis
Pour the batter into the idli moulds after greasing them. Steam the moulds for 12 to 14 minutes in the steamer.
Serve hot
Your beetroot idlis are now ready for serving after being properly steam-cooked. Enjoy with some chutney and sambhar.
