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Beetroot & Spinach Rava Idli
Beetroot & Spinach Rava Idli

Before you jump to Beetroot & Spinach Rava Idli recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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These sorts of changes are possible with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. For instance, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. It is also a rich source of Vitamin E which has numerous benefits and is also great for your skin. If you presently are eating a lot of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. If at all possible, try buying organic produce that has not been sprayed with poisonous chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to buy the fruit when it is the freshest and ripest.

Obviously, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to beetroot & spinach rava idli recipe. To cook beetroot & spinach rava idli you only need 17 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Beetroot & Spinach Rava Idli:
  1. Get 1 cup semolina (makes 16 idlis)
  2. Prepare 2 tbsp. spinach puree
  3. Take 2 tbsp. beetroot puree
  4. Take 2 tbsp. oil
  5. Use 1 tsp. mustard seeds
  6. You need 1-2 sprig curry leaves
  7. Get 1/4 tsp. asafoetida
  8. You need 1 tbsp. chana dal
  9. Take 1 tsp. urad dal
  10. Take 2 green chilies, chopped
  11. Prepare 1 tsp. sambar powder
  12. Prepare 2 tbsp. fresh grated coconut
  13. Use to taste salt
  14. Take 1 cup yoghurt
  15. Take 3-4 tbsp. coriander leaves, chopped
  16. You need 1 tsp. eno fruit salt
  17. You need as needed oil to grease the idli moulds
Steps to make Beetroot & Spinach Rava Idli:
  1. Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds.
  2. Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.
  3. Add more water if required. Divide the batter into 3 portions. In one portion add the beetroot puree and mix well. In the 2nd portion add the spinach puree and give it a stir. Let the 3rd portion remain as it is.
  4. Now add a little of the eno fruit salt in each of the portions and give it a stir. Immediately spoon the batter in the greased idli moulds. Steam for 13-15 minutes and serve with coconut chutney and sambar.

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