Beetroot Idli With Coconut Chutney
175 30 mins 2 Servings
Beetroot idli is a vibrant and nutritious twist on the traditional South Indian steamed rice cake, infused with the earthy sweetness of beetroot. Paired with a creamy coconut chutney, this dish offers a delightful blend of flavors and textures.
Nutritional info
Per Serving: 1 Serving - 120.0 gm
Nutritional Distribution
Ingredients
Beet Root
2.1 Grated Tbsp (16.821 gm)
Rice
2.1 Tbsp (27.027 gm)
Urad Dal
2.1 Tsp (7.959 gm)
Salt
0.13 Tsp (0.58 gm)
Oil
0.53 Tsp (1.7543 ml)
Water
As Required (31.52 ml)
Fresh Coconut
0.63 Chopped Tbsp (5.9535 gm)
Chana Dal
0.31 Tbsp (3.4255 gm)
Green Chilli
0.31 Chopped Tsp (0.66 gm)
Tamarind
0.08 Tsp (0.38 gm)
Ginger
0.16 Grated Tsp (0.3 gm)
Urad Dal
0.08 Tsp (0.3 gm)
Rai
0.16 Tsp (0.59 gm)
Kadi Patta
1.25 Number (0.14 gm)
Salt
0.08 Tsp (0.36 gm)
Oil
0.16 Tsp (0.53 ml)
Water
As Required (15.69 ml)
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Steps
- Step 1
For Batter
Add batter, 2 tbsp grated beet root and mix well.
- Step 2
Grease Idli Mold with 1/2 tsp Oil
- Step 3
Add Batter into it
- Step 4
Cover and Steam till Cooked
- Step 5
Serve with Coconut Chutney
Best paired with
24 calories
10 mins
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