Recipe: Yummy Beetroot Coconut Idli

Recipe: Yummy Beetroot Coconut Idli Delicious, fresh and tasty.

Beetroot Coconut Idli. This pink idli is a healthier, nutritious version of regular idlis ! Have them with coconut chutney to make a complete meal full of carbs, protein and fats. Mix beetroot puree or paste with idly batter.

For idli batter refer here - Batter for soft idlis; You can either finely grate the beetroot or blend it in the mixer. beetroot chutney recipe

beetroot pachadi with detailed photo and video recipe. simple and healthy spicy condiment recipe made with beetroot slices and coconut. unlike other traditional chutney recipes, this recipe has a bright red colour with a bright texture. it is a very good alternative for your morning breakfast to be served with dosa and idli but also to be.

Add garlic, grated beetroot and cook until soft.

You can cook Beetroot Coconut Idli using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Beetroot Coconut Idli

1. It’s 1 cup of semolina (sooji).

2. It’s 1 of beetroot (medium sized).

3. Prepare 1/2 cup of grated coconut.

4. It’s 1 cup of curd.

5. You need 1 of green chilli chopped.

6. Prepare 1/2 inch of ginger grated.

7. It’s 1 tsp of mustard seeds.

8. You need 1/2 tsp of baking soda.

9. It’s to taste of salt.

10. It’s as needed of cashews (optional).

Add oil if needed in between.

First grind urad dal, red chilli and salt coarsely.

Add cooked beetroot, garlic, coconut, tamarind and grind with little water.

Transfer to serving bowl and temper with items given under to temper and mix well in chutney.

Beetroot Coconut Idli step by step

1. First in a blender jar add grated coconut, ginger, green chilli, mustard seeds and 1/4 cup of curd..

2. Blend well to make paste..

3. Now in a pan add grated beetroot and saute for a min, keep aside..

4. In a bowl add semolina, blended coconut paste and beetroot, mix well.now add remaining 3/4 cup of curd, mix everything well..

5. Add salt, mix well and set aside to rest for 15-20 mins..

6. Now heat a idli steamer, grease each mould of plate with little oil and place a cashew in each mould..

7. Now add baking soda to the batter and mix well..

8. Now add ladle full of idli batter in each mould and cook for 15 mins on high heat..

9. Delicious beetroot coconut idli is ready to serve, serve hot with green chutney, it taste yum..

Notes Grate the Beetroot. (I grated it with a wide hole grater, as it added to the crunch to the Uttapam and Idli.

It gives a lovely pink color.

Fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.

This beetroot barfi is one of the easiest sweets even a beginner in cooking can try.

This tastes more or less like coconut barfi. but I tried a different method this time by adding everything together , I was little doubtful but it came out super good.