Home / Recipes / Idli with a Maroony twist

Photo of Idli with a Maroony twist by Pavithra Raja at BetterButter
1750
11
5.0(1)
0

Idli with a Maroony twist

Jan-29-2017
Pavithra Raja
15 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Karnataka
  • Steaming
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. Rava (sooji/semolina) -1 cup
  2. mangalore chillies 6
  3. tomatoes 2nos
  4. imli pulp
  5. Cumin seeds 1tbsp
  6. urad dal1.5tbsp
  7. channa dal 1.5tbsp
  8. Drumstick or brinjal or both
  9. methi 1/4tbsp
  10. jaggery 1/2tbsp
  11. Curd - 1 cup
  12. Salt as required
  13. Coriander leaves - handful
  14. Cashew nuts - 6-7
  15. Beetroot -1 (medium size)
  16. Baking Soda - 1/4 tsp
  17. Oil -1 tbsp
  18. Ginger - 1 inch piece finely chopped
  19. Mustard - 1 tsp
  20. Asafoetida/hing - a pinch
  21. Green chilli - 2 finely chopped
  22. Curry leaves - few

Instructions

  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Kanak Patel
Jan-31-2017
Kanak Patel   Jan-31-2017

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

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE