Red Velvet Idli Cupcake | How to make Red Velvet Idli Cupcake

By shyama thanvi  |  23rd Dec 2016  |  
4 from 2 reviews Rate It!
  • Red Velvet Idli Cupcake, How to make Red Velvet Idli Cupcake
Red Velvet Idli Cupcakeby shyama thanvi
  • Prep Time


  • Cook Time


  • Serves





About Red Velvet Idli Cupcake Recipe

Rawa idli with a twist

Red Velvet Idli Cupcake is an authentic dish which is perfect to serve on all occasions. The Red Velvet Idli Cupcake is delicious and has an amazing aroma. Red Velvet Idli Cupcake by shyama thanvi will help you to prepare the perfect Red Velvet Idli Cupcake in your kitchen at home. Red Velvet Idli Cupcake needs 20 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Red Velvet Idli Cupcake. This makes it easy to learn how to make the delicious Red Velvet Idli Cupcake. In case you have any questions on how to make the Red Velvet Idli Cupcake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like shyama thanvi. Red Velvet Idli Cupcake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Red Velvet Idli Cupcake

Ingredients to make Red Velvet Idli Cupcake

  • For cupcake -
  • 1 cup Rawa
  • 1/2 cup yougurt
  • 1 medium size beetroot
  • 1 tsp finely chopped ginger
  • 2 green chillies finely chhoped
  • salt to taste
  • Eno 1 packet
  • For tempering-
  • 1 tsp mustard seed
  • 2 tbsp oil
  • 2 tbsp Soaked Chanda daal
  • 1 spring curry leaves
  • asafoetida 1 pinch

How to make Red Velvet Idli Cupcake

  1. Let's start with making paste of beetroot, cut the beetroot into small pieces put into mixer and make a paste.
  2. Now take rawa in a bowl add yougurt, salt , ginger and green chillies. Now add beetroot paste and mix well. Let it rest for 15 to 20 mins.
  3. Meantime make the tempering, heat up a pan and add oil in it. Add mustard seeds and wait to splutter.
  4. Add asafoetida, curry leaves and soaked chana daal , roast for few minutes. After 20 minutes take our batter and add half of tempering in it and put half aside.
  5. Now keep ready our idli cooker and let the water the water come to boil. As it ready to use now add eno and quickly pour the batter into greased cup cake mould or small sized katori.
  6. Place a ring into idli cooker then place a sieve on the ring then put our batter filled mould and cover the cooker. Steam on medium high heat for 10 minutes.
  7. Check with a toothpick if comes out clean it's done if not then cook for another 1 minute. Now switch off the flame and allow it to cool.
  8. Demould the cupcakes and serve it with coconut coriander chutney as topping on it
  9. And pour half of the tempering which we made earlier
  10. Our red velvet idli cupcake is ready to serve

My Tip:

Beetroot paste can be added in place of food colour

Reviews for Red Velvet Idli Cupcake (2)

Andrea Srivastava2 years ago

Wow idli red velvet! Amazing

Tazeen Tungekar2 years ago

Super idea

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