Beetroot Idiyappam

Name: Beetroot Idiyappam
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Servings
Ingredients: beetroot – peeled and cooked : 1 small; rice flour – roasted: 2 ½ cups; boiling water – salted : 1 ½ cups

Features:

Cuisine:

Indian

20 mins
Serves 2
Easy

Ingredients

1 small beetroot – peeled and cooked
2 ½ cups rice flour – roasted
1 ½ cups boiling water – salted

How to make Beetroot Idiyappam

Grind the beetroot into a smooth paste.
- Add a little water as needed to make into a puree.
Place beetroot puree and rice flour into a bowl.
- Add water and mix with a spoon to make soft dough.
Let the dough sit to cool slightly.
- Make soft dough once it is cool to the touch.
Grease the idiyappam maker.
- Press lightly with oil.
- Set aside.
Fill the idiyappam press with dough.
- Close the 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 utilized.
- Sprinkle with grated coconut.
Place the idiyappam maker in the steamer.
- Steam for 6-10 minutes.
Serve with your favorite side dish.