Name: Red Velvet Idli recipe by Madhu Makhija at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: One cup - Semolina (Suji); 3/4 Cup - Low Fat Yogurt; 1 - Medium Size Beetroot Paste; 1/2 inch - Ginger; 2-3 - Green chilli; Salt to taste; One pouch ENO ( blue); For tempering : 1 tbs - Oil; 1 tbs - Mustard seeds; 2 tbs - Soaked Chana Dal; 2-3 - Cashew nuts, broken (optional); Coconut Chutney - as required; Curry Leaves - 1 Sprig; Asefoetida - a pinch

Ingredients Serving: 6

One cup - Semolina (Suji)
3/4 Cup - Low Fat Yogurt
1 - Medium Size Beetroot Paste
1/2 inch - Ginger
2-3 - Green chilli
Salt to taste
One pouch ENO ( blue)
For tempering : 1 tbs - Oil
1 tbs - Mustard seeds
2 tbs - Soaked Chana Dal
2-3 - Cashew nuts, broken (optional)
Coconut Chutney - as required
Curry Leaves - 1 Sprig
Asefoetida - a pinch

Instructions

Cut beetroot in small pieces and blend them to fine paste.
Take suji in a bowl, add yogurt, salt, ginger, green chilli and mix well. Add beetroot paste and mix well. Let it rest for 10 minutes
Meanwhile make the tadka. Heat oil in a pan add mustard seeds. When they splutter add asafoetida, curry leaves and soaked chana dal. Roast the cashew nuts for a few minutes and add those.
Add half of the tadka in the batter and mix well. Add ENO powder and mix.
Quickly pour the batter into greased silicon molds. Microwave for three minutes.
Allow the idlis to cool and then take them out in a plate. Garnish with coconut chutney and remaining tadka as a topping on them. Serve hot.

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