Beetroot Idly

Beetroot is the taproot portion of the beet plant. Other than food, it is used in food coloring and as a medicinal plant. Usually deep purple root of the beetroot are eaten either boiled, roasted or just like that in a salad. When beet juice is used it is most stable in foods with low water content. Betanins obtained from the beets are used as a red food colorants in desserts, jams, ice creams and breakfast cereals. Beets are also used to make wine. It has many nutritional values too.

Today we are starting with final week of Blogging Marathon 49. My theme for this week is to cook colorful dishes for kids. For day 1, I choose to cook with beets, which as a natural color in itself and also very good for our  and kids health.  So here is a colorful idly with beets.

Updated:

As I  choose to redo old posts with new pics, I choose to make Beetroot Idly for day 3. Here goes the recipe....                                     

Ingredients:


Idly batter 1 cup
Beetroot paste 2 - 3 spoons
Salt to taste


Preparation:

Peel the skin of beets and cut into small pieces.
Make a smooth paste with the chopped beets.
Add salt and beets paste to idly batter and mix well.
Fill idly plates with beets batter and place the idly plates in the idly cooker or in the regular cooker.
Do not forget to add a glass full of water in the cooker.
Steam cook the idly's for 7 to 9 minutes.
Switch off the flame and wait for 10 minutes before removing the cooker lid.
Serve the yummy, hot and colorful beets idly with any chutney.

                                    

Check to see what my fellow bloggers are cooking for BM 49.


                                     

This recipe also goes to Varada's Kitchen who is hosting Kids Delight- Colorful Dishes for this month.