Easiest Way to Cooking Perfect Ramadan Special - Designer Beetroot Idli Cake

Easiest Way to Cooking Perfect Ramadan Special - Designer Beetroot Idli Cake Delicious, fresh and tasty.

Ramadan Special - Designer Beetroot Idli Cake. Idli has to be one of our most beloved breakfasts of all times. These puffy rice cakes doused in sambhar or chutney make for a sumptuous fare each time. However, since we all know rice is not allowed during Navratri fasting, so all of us who are observing a vrat would have to refrain from this spongy South Indian breakfast. or not!

Serve with gravy / sabzi or curry of your choice. with step by step pictures.

Recipes, dress designing tutorials, crafts, and reviews Aloo Keema Ingredients required: Half kg of ground meat and potatoes, three sliced onions, four sliced green chilies, six whole black peppers, one bunch of chopped coriander, one cup oil, salt, and one teaspoonful each of turmeric, red chili and ginger garlic.

Process: Fry onions in heated oil till they turn golden.

You can have Ramadan Special - Designer Beetroot Idli Cake using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Ramadan Special - Designer Beetroot Idli Cake

1. It’s 5-6 cups of idli batter.

2. Prepare 2 tbsp. of beetroot puree.

3. You need of few drops of oil to grease.

4. It’s of coconut chutney & sambar to serve.

Sauté the mixture made by adding the ginger garlic paste, turmeric powder.

It is feisty, yummy and oh-so-healthy, these masala rava idli will add the much needed edge to your banal breakfast.

Soft, fluffy and flavourful, these idlis go best with sambhar, coconut chutney and tomato chutney.

Mangalore Idli, is a delicacy from the rich food land of Udupi, Mangalore.

Ramadan Special - Designer Beetroot Idli Cake instructions

1. Divide the batter in two bowls. Add the beetroot puree in one bowl and mix well. Let the other bowl remain as it is. Grease a steel plate and pour a small ladle of the beetroot puree first..

2. Then pour the white batter..

3. Then over it beetroot batter..

4. Keep pouring the batter alternatively..

5. With a toothpick, draw lines from the middle to the edge or vice versa thus forming a beautiful pattern..

6. Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it and gently demould it..

7. Serve with delicious creation with chutney and sambar..

Udupi, famous for its Krishna Temple, has for long been notable for its lip smacking cuisine.

This region specializes in "saatvik" style of cooking that excludes lots of underground vegetables, spices and meat.

You can check out a couple of our Udupi recipes here.

Wash ,peel and chop the beet root into cubes.

Steam the beet root in a steamer until done or place a sauce pan with water on medium heat and add chopped beetroot to a colander or sieve close with a plate and steam until done.