Stuffed beetroot Mini Idli

Name: Stuffed beetroot Mini Idli
Cuisine: Indian
Ingredients: 2 cups semolina; 1 tbsp gram flour; 1 grated beetroot; 1/4 th tsp baking soda; as per taste Salt and sugar; 2 boiled potatoes; 2 green chillies; 1 tsp cumin and mustard seeds; 1 tsp sesame seeds; 1 pinch Asafoetida; 1 tbspn chopped coriander leaves; 1/4 Tsp dry mango powder; 1/4 Tsp garam masala; 1 cup curd

Rakhee Rathi @rakhee_21

Chennai

#GA4
#week8

Rakhee Rathi @rakhee_21

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Ingredients

2 cupssemolina
1 tbspgram flour
1grated beetroot
1/4 th tsp baking soda
as per tasteSalt and sugar
2boiled potatoes
2green chillies
1 tsp cumin and mustard seeds
1 tspsesame seeds
1 pinchAsafoetida
1 tbspn chopped coriander leaves
1/4 Tsp dry mango powder
1/4 Tsp garam masala
1 cupcurd

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Steps

1

Soak semolina and gram flour in curd, mix it add water and make a batter. Add sugar and salt to it,and soak it for 20-30 minutes.
2

Boil potatoes and Peel it.
3

Mashed potatoes and add, chopped green chillies, ginger paste, salt, dry mango powder, garam masala, chopped coriander leaves, mix it.
4

Add grated beetroot in the batter.
5

Grease oil on mini idli moulds. Add baking soda to batter stir fast in one direction
6

Add water to an idli cooker and keep it on the flame.
7

Pour little batter on molds, make a small ball of potato stuffing on the batter and pour batter on it also.
8

Keep this In idly cooker and steam it for 15-20 minutes on medium flame.
9

For tempering heat oil and add cumin, mustard and sesame seeds in it. Let it crackle. Add Asafoetida, green chillies, and curry leaves in it. pour this tadka on ready idlies
10

Serve with chutney or sauce.