HOW TO MAKE Beetroot idli and dosa
BEETROOT IDLI AND DOSA RECIPE
Beets are highly nutritious and loaded with health-promoting properties. They can support the health of your brain, heart, and digestive system. They provide a good source of folate and manganese, and they also contain potassium, vitamin A, iron, and other nutrients.
BEETROOT COLOUR FADES WHEN IT IS OVERCOOKED – The colour in the beetroot is due to the presence of a water-soluble red pigment known as betacyanin. The pigment is located in the cell vacuole not in the chloroplast. The betacyanin pigment only loses its colour when in hot water due to denaturation of plasma membrane whereas in cold water the plasma membrane remains intact, so no colour is released.
NOTE – don’t over cook or steam ,else the colour fades .
INGREDIENTS
- Idli batter – 2 cup –
- Finely grated beetroot or thick beetroot puree – 2 or 3 tbsp or as per the shade you need [ I used cheese grater ]
PREPARATION
- For idli batter refer here – Batter for soft idlis
- You can either finely grate the beetroot or blend it in the mixer by just adding 1 tbsp water NOTE – .Batter should not become very watery.. Also notE that the batter consistency should not become thin after adding the puree .
METHOD
Mix the idli batter + grated beetroot well OR beetroot puree .
Heat the steamer with water in it.
Grease the idli moulds with oil and pour enough batter in the moulds .
Keep it for steaming for 8 – 10 mins .[don’t over steam ]. If making coin idlis then just steam for 6 to 7 mins .
Off the flame and allow to rest for a min .
sprinkle little water all over the mould . Remove it with a knife or spoon .
Serve hot with any SouthIndian accompaniments .
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