Beetroot Idiyappam | Nool Puttu or Sevai with Beetroot
The vibrant beetroots and idiyappams come together in this recipe to create an eye catching and nutritious version of the popular South Indian idiyappams.
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Servings idiyappams
Ingredients
- 1 small beetroot peeled and cooked (see notes)
- 2 and ½ cups roasted rice flour see notes
- 1 ½ cups salted boiling water see notes
Instructions
- Grind cooked beetroot to a smooth paste. Add a little water if needed. I got ½ cup beetroot puree.
- Place beetroot puree and roasted rice flour in a heatproof bowl. Add enough water and mix with a spoon to make soft dough. Leave the dough to cool slightly. When the dough is cool enough to touch, make soft dough.
- Grease the idiyappam maker or idli maker and idiyappam press lightly with oil. Set aside.
- Fill the idiyappam press with dough. Close with lid. Rotate the handle and the dough will come out of the mould as strings. Press the dough onto the greased idiyappam maker in circles. Repeat until all the dough is used up. Sprinkle with grated coconut.
- Place the idiyappam maker in the steamer and steam for 6-10 minutes.
- Serve with your favorite side dish.
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Notes
As we are adding beetroot to this idiyappam recipe, these are slightly sweet.
You must use roasted rice flour available from Indian shops for best results.
-To cook beetroot, peel and cut them into large pieces. Steam until tender. This is the quickest way to cook beetroots.
-To make salted boiling water, place water in a large saucepan over high heat. Season with salt. Bring to the boil.
-The beetroot idiyappams might look orange-ish when it comes out of the steamer. But as they cool down, they’ll regain the dark pink color.
You must use roasted rice flour available from Indian shops for best results.
-To cook beetroot, peel and cut them into large pieces. Steam until tender. This is the quickest way to cook beetroots.
-To make salted boiling water, place water in a large saucepan over high heat. Season with salt. Bring to the boil.
-The beetroot idiyappams might look orange-ish when it comes out of the steamer. But as they cool down, they’ll regain the dark pink color.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Sodium: 12mg | Fiber: 1g | Sugar: 1g