Red Velvet Idli | How to make Red Velvet Idli

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ByMadhu Makhija
Created on 13th May 2017
  • Red Velvet Idli, How to make Red Velvet Idli
Red Velvet Idliby Madhu Makhija
  • Red Velvet Idli | How to make Red Velvet Idli (2 likes)

  • 0 reviews
    Rate It!
  • By Madhu Makhija
    Created on 13th May 2017

About Red Velvet Idli

Healthy and delicious idli.

Red Velvet Idli is a delicious dish which is liked by the people of every age group. Red Velvet Idli by Madhu Makhija is a step by step process which is best to understand for the beginners. Red Velvet Idli is a dish which comes from South Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Red Velvet Idli takes 10 minute for the preparation and 5 minute for cooking. The aroma of this Red Velvet Idli make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Red Velvet Idli will be the best option for you. The flavor of Red Velvet Idli is unforgettable and you will enjoy each and every bite of this. Try this Red Velvet Idli at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time5mins
  • Serves6People
Red Velvet Idli

Ingredients to make Red Velvet Idli

  • One cup - Semolina (Suji)
  • 3/4 Cup - Low Fat Yogurt
  • 1 - Medium Size Beetroot Paste
  • 1/2 inch - Ginger
  • 2-3 - Green chilli
  • Salt to taste
  • One pouch ENO ( blue)
  • For tempering : 1 tbs - Oil
  • 1 tbs - Mustard seeds
  • 2 tbs - Soaked Chana Dal
  • 2-3 - Cashew nuts, broken (optional)
  • Coconut Chutney - as required
  • Curry Leaves - 1 Sprig
  • Asefoetida - a pinch

How to make Red Velvet Idli

  1. Cut beetroot in small pieces and blend them to fine paste.
  2. Take suji in a bowl, add yogurt, salt, ginger, green chilli and mix well. Add beetroot paste and mix well. Let it rest for 10 minutes
  3. Meanwhile make the tadka. Heat oil in a pan add mustard seeds. When they splutter add asafoetida, curry leaves and soaked chana dal. Roast the cashew nuts for a few minutes and add those.
  4. Add half of the tadka in the batter and mix well. Add ENO powder and mix.
  5. Quickly pour the batter into greased silicon molds. Microwave for three minutes.
  6. Allow the idlis to cool and then take them out in a plate. Garnish with coconut chutney and remaining tadka as a topping on them. Serve hot.

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