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Saturday, 7 May 2016

Beetroot Idiyappam


1 medium beetroot ( 1/2 cup beetroot puree)
2 cups rice flour / idiyappam podi
salt to taste
boiling water as required

  1. Peel and chop beetroot into small pieces and cook it with 1/4 cup of water until tender. Grind / puree the cooked beetroot to a smooth paste adding little water.
  2. In a mixing bowl, combine rice flour, beetroot puree and enough salt. Then add required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  3. Then knead well with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.
  6. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve hot with side dish of your choice....


  1. lovely color...nice innovative idea :)

  2. Lovely way to include beetroot...

  3. ohh they look so pretty....love it...and a wonderful way to eat beetroot

  4. Wow the beet idiappam looks superrr.


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