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We hope you got insight from reading it, now let’s go back to beetroot & spinach rava idli recipe. You can cook beetroot & spinach rava idli using 17 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Beetroot & Spinach Rava Idli:
- You need 1 cup semolina (makes 16 idlis)
- Take 2 tbsp. spinach puree
- Get 2 tbsp. beetroot puree
- Provide 2 tbsp. oil
- Prepare 1 tsp. mustard seeds
- Prepare 1-2 sprig curry leaves
- You need 1/4 tsp. asafoetida
- Prepare 1 tbsp. chana dal
- You need 1 tsp. urad dal
- Get 2 green chilies, chopped
- Use 1 tsp. sambar powder
- Provide 2 tbsp. fresh grated coconut
- Use to taste salt
- Get 1 cup yoghurt
- Provide 3-4 tbsp. coriander leaves, chopped
- Provide 1 tsp. eno fruit salt
- You need as needed oil to grease the idli moulds
Instructions to make Beetroot & Spinach Rava Idli:
- 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.
Beetroot is an IT company from Sweden with offices around the world. They are grown like regular crops, and the growing process can be sped up by using Bone Meal on them. Like, share & subscribe to 'The Foodie' for more such videos. #Beetroot #TheFoodie. Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes.
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