Beetroot & Spinach Rava Idli

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Beetroot & Spinach Rava Idli

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 4
  • 1 cup semolina (makes 16 idlis)


  • 2 tbsp. spinach puree


  • 2 tbsp. beetroot puree


  • 2 tbsp. oil


  • 1 tsp. mustard seeds


  • 1-2 sprig curry leaves


  • 1/4 tsp. asafoetida


  • 1 tbsp. chana dal


  • 1 tsp. urad dal


  • 2 green chilies, chopped


  • 1 tsp. sambar powder


  • 2 tbsp. fresh grated coconut


  • 1 tsp. salt or to taste


  • 1 cup yoghurt


  • 3-4 tbsp. coriander leaves, chopped


  • 1 tsp. eno fruit salt


  • 1 tsp. oil to grease the idli moulds

Directions

  • Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds.
  • Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.
  • Add more water if required. Divide the batter into 3 portions. In one portion add the beetroot puree and mix well. In the 2nd portion add the spinach puree and give it a stir. Let the 3rd portion remain as it is.
  • Now add a little of the eno fruit salt in each of the portions and give it a stir. Immediately spoon the batter in the greased idli moulds. Steam for 13-15 minutes and serve with coconut chutney and sambar.