Whether you roast it whole, blend into a classic soup or drink as juice, - beetroot is low in fat, full of vitamins and
minerals and packed with powerful antioxidants. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron, and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
I used to make raita, poriyal (thoran), beet root sago kheer, beet root paratha, beetroot vada, beetroot cutlet, beetroot tomato saar, raw in salad, beetroot halva, even the greens poriyal, beetroot tomato soup. I make and love to have it with curd rice or plain rice with ghee.
Let us look at the recipe now:
Ingredients:
1 cup rice flour (heaped)
2 cups water
1 medium size beetroot
salt
oil
Method:
In a kadai put the flour, salt, two to three tsp oil and mix well.
Peel the beetroot, cut it and put in water and boil.
When the water is boiled, remove the beetroot pieces from it.
The colour of water will change to purple as you boil the beetroot.
slowly add the water to the rice flour and mix well without forming lumps. Do not add the water at a time, must add little by little as some rice absorbs more water, some do not.
when it becomes a mass, stop adding water.
add again 2-3 tsp oil. when it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.
After that again knead it. take portion of the same, put it in the sevai nazhi and press it directly on to the greased idli mould and steam it for 10-15 minutes.
After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.
serve with chutney, sambar, morukootan, stew etc.
I used to make raita, poriyal (thoran), beet root sago kheer, beet root paratha, beetroot vada, beetroot cutlet, beetroot tomato saar, raw in salad, beetroot halva, even the greens poriyal, beetroot tomato soup. I make and love to have it with curd rice or plain rice with ghee.
Let us look at the recipe now:
Ingredients:
1 cup rice flour (heaped)
2 cups water
1 medium size beetroot
salt
oil
Method:
In a kadai put the flour, salt, two to three tsp oil and mix well.
Peel the beetroot, cut it and put in water and boil.
When the water is boiled, remove the beetroot pieces from it.
The colour of water will change to purple as you boil the beetroot.
slowly add the water to the rice flour and mix well without forming lumps. Do not add the water at a time, must add little by little as some rice absorbs more water, some do not.
when it becomes a mass, stop adding water.
add again 2-3 tsp oil. when it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.
After that again knead it. take portion of the same, put it in the sevai nazhi and press it directly on to the greased idli mould and steam it for 10-15 minutes.
After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.
serve with chutney, sambar, morukootan, stew etc.
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