Beetroot & Spinach Rava Idli

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Beetroot & Spinach Rava Idli. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Beetroot & Spinach Rava Idli is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Beetroot & Spinach Rava Idli is something that I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Beetroot & Spinach Rava Idli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot & Spinach Rava Idli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Beetroot & Spinach Rava Idli using 17 ingredients and 4 steps. Here is how you cook it.

#reshkitchen - This is an instant idli prepared out of rava / semolina. I have added some beetroot & spinach puree to make them more healthy, nutritious and appealing. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and are ideal for breakfast, Coconut chutney and sambar are the best accompaniments to this South Indian delicacy.

Ingredients and spices that need to be Prepare to make Beetroot & Spinach Rava Idli:

1. 1 cup semolina (makes 16 idlis)
2. 2 tbsp. spinach puree
3. 2 tbsp. beetroot puree
4. 2 tbsp. oil
5. 1 tsp. mustard seeds
6. 1-2 sprig curry leaves
7. 1/4 tsp. asafoetida
8. 1 tbsp. chana dal
9. 1 tsp. urad dal
10. 2 green chilies, chopped
11. 1 tsp. sambar powder
12. 2 tbsp. fresh grated coconut
13. to taste salt
14. 1 cup yoghurt
15. 3-4 tbsp. coriander leaves, chopped
16. 1 tsp. eno fruit salt
17. as needed oil to grease the idli moulds

Instructions to make to make Beetroot & Spinach Rava Idli

1. 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.
2. 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.
3. 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.
4. 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.

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So that's going to wrap this up for this exceptional food How to Make Homemade Beetroot & Spinach Rava Idli. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!