Ingredients:
1 Cup suji
1/4 Cup curd
2 tsp beetroot crush
1 tsp oil
1/2 tsp mustard seeds
1 tsp split black lentils (urad dal)
4-6 curry leaves
1 finely chopped green chilies
1 tsp ginger paste
1 tbsp finely chopped coriander leaves
Salt to taste
3/4 tsp fruit salt (unflavoured)
Method:
- Slightly roast suji in a pan and leave for 5 minutes for cool.
- Add curd and salt and mix well and make the batter with 1 cup water.
- Batter consistency is medium.
- Keep aside for 10 minutes.
- Heat the oil in a small non-stick pan, add mustard seeds, split black lentils, green chilies, curry leaves, and ginger paste and saute on medium flame for one minute.
- Add this tempering in the prepared semolina batter and mix well.
- Now add chopped coriander leaves and beetroot crush.
- Just before steaming, add fruit salt and mix gently.
- Pour 2 tbsp of the batter into each greased idli mold and steam in a steamer for 8 – 10 minutes.
- Cool slightly, demould and serve with sambhar and chutney.
