Beetroot Mani Kozhakkattai

Name: Beetroot Mani Kozhakkattai
Cuisine: Indian
Ingredients: 1 1/4 cup rice flour; 1 1/2 cup water; 1/2 cup beetroot chopped; Handful coriander leaves; 1/4 cup coconut; 2 green chilli; 1/2 teaspoon mustard seeds; 1/2 teaspoon urad dal; 1/2 teaspoon hing/asafoetida; to taste Salt

Shruti Raman( legendet100) @cook_12109508

#steamedfood

Shruti Raman( legendet100) @cook_12109508

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Ingredients

1 1/4 cuprice flour
1 1/2 cupwater
1/2 cupbeetroot chopped
Handfulcoriander leaves
1/4 cupcoconut
2green chilli
1/2 teaspoonmustard seeds
1/2 teaspoonurad dal
1/2 teaspoonhing/asafoetida
to tasteSalt

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Steps

1

First roast the rice flour on low flame for 3 mins.
2

Now on microwave high in a microwave safe bowl add the Beetroot and cook for 5 mins. Cool and grind with water to make a puree (don it add too much water).
3

Take a pan add the puree and 1 1/3 cup water and bring it to a boil. Once bit boils add rice flour mix well an make a dough.
4

Now grease a steamer plate make small balls from the dough and steam it for 10 mins.
5

Add coconut to the mixy jar with green chilli coriander and salt. Grind it to a coarse paste.
6

Time to add tadka. In a pan take little oil add mustard seeds let it splutter then add urad dhal and hing and let it become light brown.Now add in the steamed balls mix well. Lastly add coconut mixture and give a good stir. Serve hot.