Rice Free Beetroot Idli

Rice Free Beetroot Idli

  • Time: 60mins plus soaking, grinding, fermenting
  • Difficulty: easy
  • Print

Rice Free Beetroot Idli

 

 

 

 

 

 

 

My blogger friend Teagan of the Three Ingredients Serial fame is the inspiration for today’s recipe, or rather her latest episode (which features beetroot) is.

Reading the episode made me realise how little I eat the vegetable even though I like it so much.

Beetroot is full of minerals such as magnesium, phosphorus, sodium, potassium and calcium. It also contains vitamins A, B6 and C, and folic acid and has the goodness of carbohydrates, protein, powerful antioxidants and soluble fibre.

This is another one of my kooky concoctions which turned out absolutely delicious and a validation that healthy food need not be boring.

nourishing beetroot, mixed sprouted beans, jowar (sorghum) and bajra (pearl millet) make for wholesome, moreish, idlis

Enjoy with some coconut chutney.

The following yields 10-12 idlis.

Ingredients

1/4 Cup jowar

1/4 Cup bajra

1/4 Cup urad dal (skinned black gram)

1 Tablespoon fenugreek seeds

2 Tablespoons quick cooking oats

1 Cup mixed sprouted beans

1 Large (or 2 small) beetroot

1 Tablespoon paste of minced ginger-green chilli

15-20 Fresh curry leaves

1 Tablespoon oil

1 Teaspoon mustard seeds

1 Teaspoon asafoetida

Salt to taste

Ghee to grease idli moulds

Method

  1. Wash and soak the jowar, bajra, urad dal and fenugreek seeds for 10 to 12 hours.
  2. Grind them till you get a fine paste. The consistency should be like a pancake batter.
  3. Leave in a warm, dark place to ferment for anything from 5 to 48 hours. Fermentation time will depend on the outside temperature so you will need to plan accordingly.
  4. Once the batter is well fermented, you are ready to make the idlis.
  5. Peel, wash and finely grate the beetroot.
  6. Wash the mixed sprouted beans.
  7. Wash and roughly chop the curry leaves.
  8. Add the quick cooking oats, ginger-green chilli paste, curry leaves, mixed sprouted beans and grated beetroot to the idli batter.
  9. Add salt to taste.
  10. Heat the oil and once it is hot, lower the flame and add the mustard seeds followed by asafoetida.
  11. As soon as the seeds start spluttering, take them off the heat and pour the tempered oil to the idli batter.
  12. Mix well. If you find the batter to be too thick, add about half cup water (remember oats will absorb some of the moisture too).
  13. At this stage, you can keep the batter aside upto 8 hours till you are ready to cook the idli.
  14. Grease the idli moulds and pour the prepared batter into them.
  15. Steam for 30 to 40 minutes.
  16. Insert a toothpick, if it comes out clean you know the idlis are cooked.
  17. Take out the idli moulds and let them be for 10 minutes before unmoulding.

Note:

  1. This recipe will also work with the traditional rice based idli batter.

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