Tag Archives: Beetroot

Rice Free Beetroot Idli

Rice Free Beetroot Idli

  • Difficulty: easy
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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.


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


  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.


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


Joojeh Kebabs on Saffron Rice with Grilled Vegetables and Beetroot Yoghurt

Joojeh Kebabs with Grilled Vegetables and Beetroot Yoghurt









Joojeh kebab are Iranian chicken kebabs cooked in saffron and yoghurt. They are served on a bed of rice along with some grilled vegetables, yoghurt and pickles.

our first dinner of 2014

The menu may seem elaborate but if you plan properly and do some things ahead of time, it is pretty straightforward.

You can serve these kebabs with some Persian saffron rice. To save on time, I created my own version of the fragrant rice recipe.

We had a friend over and so much was going on that I didn’t get the opportunity to take proper photographs.

A really delicious yet light on the stomach kind of dinner which I would definitely like to repeat.

The following serves four people.

Ingredients for Joojeh Kebabs

1 Kilo boneless, skinless chicken breasts cut into medium size pieces

1 Cup thick, creamy yoghurt (Greek or hung yoghurt would work well here)

2 Onions

1 Teaspoon saffron strands

2 Lemons or limes

1 Tablespoon olive oil

1 Teaspoon freshly ground black pepper

Salt to taste

Method for Joojeh Kebabs

  1. Peel, wash and grate the onions.
  2. Juice the lemons or limes.
  3. Mix together the yoghurt, grated onions, saffron, juice of lime or lemon, olive oil, black pepper and salt.
  4. Check to see whether the salt is okay and add more if needed.
  5. Now, add the chicken pieces to the yoghurt marinade.
  6. Combine well, cover and refrigerate for as long as you can (I had left it to marinade for 8 hours).
  7. When you are ready to cook, skewer the chicken pieces and grill them for 15 to 20 minutes till the chicken is cooked.
  8. Turn them frequently and baste as necessary with the marinade.
  9. When cooked, keep aside on a serving platter.

Ingredients for Grilled Vegetables

4 Green peppers

4 Large tomatoes (or 8 small ones)

4 Large onions (or 8 small ones)

1 Tablespoon olive oil

Juice of one lime or lemon

Salt tot taste

Method for Grilled Vegetables

  1. Wash and quarter the green pepper. Remove seeds and core.
  2. Wash and halve the tomatoes.
  3. Peel, wash and halve the onions.
  4. Whisk together the olive oil, lemon/lime juice and salt.
  5. Pour this mixture over the vegetables and let them sit for about 30 minutes. You can do this while the kebabs are cooking.
  6. Grill the vegetables till they are a bit charred, basting frequently as and when needed.
  7. Keep aside on a serving platter or in a dish.

Ingredients for Beetroot Yoghurt

2 Beetroots

1 Cup yoghurt

Salt to taste

Method for Beetroot Yoghurt

  1. Wash and steam the beetroot till tender but still firm.
  2. Peel and cube the vegetable.
  3. Whisk the yoghurt and add the cubed beetroot and salt.
  4. Mix well, cover and refrigerate. You can do this several hours beforehand. Take out the beetroot yoghurt from the refrigerator half hour before serving to bring it down to room temperature.

Ingredients for Saffron Rice

1 Cup long grain rice (I used Basmati)

2 Cups water

1 Tablespoon butter

1 Teaspoon saffron strands

Salt to taste

Method for Saffron Rice

  1. Wash the rice till the water runs clear.
  2. Place the washed and drained rice in a pot and add 2 cups of water.
  3. Next, add the saffron, butter and salt.
  4. Cover the pot with a large piece of foil followed by a tight fitting lid. You can do this beforehand and let the rice sit till ready to cook.
  5. Half hour before sitting down for dinner, place the rice pot on the burner on minimum heat. The rice should be cooked by the end of the 30 minutes.
  6. Open the lid and a bit of the foil to check for doneness. The end result should be long, separate, fluffy grains of yellow coloured rice.

To plate

  1. Place one serving of rice on a plate.
  2. Put the chicken kebab on the rice.
  3. Add the grilled vegetables on one side.
  4. Serve beetroot yoghurt on another side.

The grilled vegetables are good enough to eat on their own.

Grilled Vegetables









Joojeh kebabs on saffron rice.

Joojeh Kebabs

Fat Free Beetroot, Carrot and Tomato Soup

Fat Free Beetroot, Carrot and Tomato Soup









The beauty of today’s soup recipe is that it is creamy and filling without the addition of any cream or butter.

A soul satisfying, ruby red soup to keep you warm on a cold winter’s day.

sometimes, simple is more than ample, no?!

I had it with sweet potato croutons. A match made in heaven!


2 Carrots

2 Tomatoes

2 Beetroot

One cup of water plus more if required

Freshly pounded black peppercorn

Salt to taste


  1. Wash and chop the beetroot, carrot and tomato.
  2. Boil them in one cup of water. I boiled my vegetables in a pressure cooker; you can cook them in a pan if you prefer.
  3. Once cooked and completely cooled, put them in a blender to get a smooth puree.
  4. Transfer to a soup pot (or equivalent) along with the cooking liquid. Add more water if necessary. Add black pepper powdered and salt to taste.
  5. Bring to a boil and then turn down the heat.
  6. Simmer for 10 minutes.
  7. Serve hot with some croutons.


  1. To preserve as many nutrients as possible, I don’t peel carrots or beetroot. In terms of taste, there is no difference. You can peel your vegetables if you like.

You will find my recipe for sweet potato crouton here.

Vegetables waiting to be cooked.

Vegetables for Beetroot, Carrot and Tomato Soup









A puree of beetroot, carrot and tomato for the soup.

Pureed Beetroot, Carrot and Tomato for Soup