Red Velvet Idli | How to make Red Velvet Idli

By Madhu Makhija  |  13th May 2017  |  
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  • Red Velvet Idli, How to make Red Velvet Idli
Red Velvet Idliby Madhu Makhija
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About Red Velvet Idli Recipe

Healthy and delicious idli.

Red Velvet Idli is an authentic dish which is perfect to serve on all occasions. The Red Velvet Idli is delicious and has an amazing aroma. Red Velvet Idli by Madhu Makhija will help you to prepare the perfect Red Velvet Idli in your kitchen at home. Red Velvet Idli needs 10 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Red Velvet Idli. This makes it easy to learn how to make the delicious Red Velvet Idli. In case you have any questions on how to make the Red Velvet Idli 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 Madhu Makhija. Red Velvet Idli will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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