Idli with a Maroony twist | How to make Idli with a Maroony twist

By Pavithra Raja  |  29th Jan 2017  |  
5 from 1 review Rate It!
  • Idli with a Maroony twist, How to make Idli with a Maroony twist
Idli with a Maroony twistby Pavithra Raja
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

6

1

About Idli with a Maroony twist Recipe

Rava Idli with the goodness of Beetroot best had with Udupi Style Sambar , Sambar inspired from Kanama cooks.

Idli with a Maroony twist, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Idli with a Maroony twist is just mouth-watering. This amazing recipe is provided by Pavithra Raja. Be it kids or adults, no one can resist this delicious dish. How to make Idli with a Maroony twist is a question which arises in people's mind quite often. So, this simple step by step Idli with a Maroony twist recipe by Pavithra Raja. Idli with a Maroony twist can even be tried by beginners. A few secret ingredients in Idli with a Maroony twist just makes it the way it is served in restaurants. Idli with a Maroony twist can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Idli with a Maroony twist.

Idli with a Maroony twist

Ingredients to make Idli with a Maroony twist

  • Rava (sooji/semolina) -1 cup
  • mangalore chillies 6
  • tomatoes 2nos
  • imli pulp
  • cumin seeds 1tbsp
  • urad dal1.5tbsp
  • channa dal 1.5tbsp
  • Drumstick or brinjal or both
  • methi 1/4tbsp
  • jaggery 1/2tbsp
  • curd - 1 cup
  • salt as required
  • coriander leaves - handful
  • cashew nuts - 6-7
  • Beetroot -1 (medium size)
  • baking soda - 1/4 tsp
  • oil -1 tbsp
  • ginger - 1 inch piece finely chopped
  • mustard - 1 tsp
  • asafoetida/hing - a pinch
  • Green chilli - 2 finely chopped
  • curry leaves - few

How to make Idli with a Maroony twist

  1. Preparation Grate Beetroot Chop ginger, green chilli and coriander leaves finely.
  2. Heat oil in a kadai Add mustard seeds and hing. When mustard splutters add cashew nuts, ginger, green chilli and curry leaves. Add Grated beetroot Then add rava and roast it nicely for a few minutes. Do not burn. Allow it to cool.
  3. After it cools, add curd, finely chopped coriander leaves,baking soda and needed salt. Add water little by little and mix it well without lumps. The consistency of the rava idli batter should be similar to idli batter.
  4. Let the batter sit for 15-20Min. Pour it on Greased Idli Tray and Steam it for 10min.
  5. Udupi Style Sambar Preparations: Cut the veggies
  6. Take a pan and heat coconut oil until slightly hot. Add in all the ingredients of the sambar powder masala and roast on a low flame until the lentils are golden. Remove from heat and set aside on a plate to cool. Grind it with 1/2cup water.
  7. Next we will cook toor dal and drumstick in a pressure cooker.
  8. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the tomatoes and brinjal. Saute for a couple of minutes. Add in the tamarind pulp.
  9. Let the mixture boil for 10 minutes. Add in the jaggery, salt and hing (asafoetida).
  10. Add in the ground sambar masala paste. Add half a cup of water to clean the mixie jar and add the water back to the pan. Let the mixture simmer for 5 more minutes. Add in the cooked dal mixture to the pan.
  11. Simmer briefly for a couple of minutes. Add in the chopped coriander leaves and switch off the flame.

My Tip:

I add tempering ingredients to the sambar. Take a tempering kadai pour ghee 1tbsp add cumin seeds and 2red chillies allow them to splutter and pour this into the finished sambar. For the idli Instead of Baking soda I use Eno powder ( 1Packet for this quantity)

Reviews for Idli with a Maroony twist (1)

Kanak Patel2 years ago

Looks so nice, lovely way of eating beetroot without any fuss..
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