|1 cup Idli Batter|
|1/2 cup chopped Beetroot|
|1 Green chillies|
|1/4 inch piece Ginger|
|to taste Salt|
When I said the breakfast was Beetroot Idli, the immediate reaction was “WHY VEENA?????”Why not regular idli. But then the question comes as to why do I make idli regularly ?? As you all know I am a pucca madrasi and idli, pongal dosai , upma and variations and reptitions will be regular in most of the madrasi housohlod. But sometimes we need a change from the regular breakfast. Change can be in taste or even colour and what better way than to add natural colours to our food. Here raw beetroot is ground into paste with ginger and chillies and then added to the regular idli batter to make it this Beetroot Idli colourful, tastier and healthy too.
This week Priya Iyer chose the theme as steamed dishes for our Foodiemonday Bloghop and I decided to steam these lovely pink idli’s. Adding beetroot gives a very nice flavour to the otherwise bland idli. Vibha will not eat idli ans I only hope the colour will entice her some day. Some people add steamed beet to the batter but I like to add the fresh ones since I feel it gives a richer colour. Addition of ginger and green chillies gives the added zing .Likewise we can add other vegetables and greens to make the boring idli more interesting.
The recipe for the regular idli batter is here
Remove the skin of the beet, chop into small pieces and grind it into a smooth paste with chillies and ginger without adding much water else the batter will become very runny
Add the above paste to the prepared idli batter. Add the necessary salt and mix well
Grease the idli mould with oil. Pour the batter into the prepared mould and steam till done or until 10 minutes. Let it cool and then slowly take it out with a spoon and serve with coconut chutney
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