Beetroot Idli Fry

  

Ingredients

 For idlis -

2 cups idli rice

1 cups urad dal

1 medium-sized beetroot, chopped

Oil for greasing idli plates

For frying –

1 medium onion, finely chopped

2 green chilies, slit from middle or chopped fine

1 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

Garam masala (optional)

Red chili powder (as per taste levels) OR use milagai podi as per taste

Hing

2-3 tbsp ghee/oil

5-6 curry leaves finely chopped

 

Preparations

In two separate bowls, rinse and soak rice and dal. Set it aside for 6-7 hours. After they are soaked, grind them in a blender till they are smooth as a paste. You can use a little water in intervals to make sure the dal and rice blend is lump-free. Let them ferment overnight.

In a blender, put the chopped beetroot and make a fine paste out of it. You can add 1-2 teaspoons of water to ensure the paste is smooth.

After the idli batter gets fermented overnight, add the beetroot paste along with some salt. Make sure that you mix it well so that the batter has a beautiful pink colour. If the batter seems too thick, add ¼ cup of water in it and mix well.

Grease the idli plates with ghee or oil and pour the beetroot batter into it. Place the mould in the steamer and steam-cook the idlis for 15-20 minutes. Allow the idlis to cool down a bit before removing them from the mould.

In a pan, heat some oil or ghee. To this, add mustard and cumin seeds and allow them to splutter. Then add chopped onion and curry leaves, and mix well.

Add the rest of the spices, turmeric powder, red chili powder, salt and slit green chilies. Cook until the onions lose their rawness and become translucent. At this point, you can also raise the spice levels by adding a bit of garam masala. Mix well.

In the meantime, take out the beetroot idlis from the mould and cut each into four pieces. Toss the beetroot idli pieces in the pan and give it a good mix so that it's well coated with the masala.

Cook the idlis till they are golden brown and slightly crispy on the edges. Garnish them with coriander leaves and voila! your beetroot idli fry is ready to serve! You can serve these idlis with peanut or coconut chutney!

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