Beetroot idiyappam is a great vegetarian or vegan take on idiyappam, a classic rice noodle dish that originates from Sri Lanka and Southern India. The noodles are prepared with rice flour that is pressed into the form of noodles then steamed. Idiyappam is a very versatile dish, pairing well with a wide variety of different foods. Beetroot is a great choice because it has a chewy texture that gives the dish a bit more heft to it.
Health Benefits
Beets or beetroot are some of the healthiest foods you can include in any diet. They are wonderful substitutes for meat-based protein due to having a pretty sizable protein content of their own. Eating beetroot on a regular basis can keep your blood pressure in check, improve athletic performance, treat inflammation, improve digestive health, improve cognitive functionality, and even help to prevent the development of certain cancers. On top of all that, they are delicious so you will actually want to eat them.
Ingredients
beetroot – peeled and cooked : 1 small
rice flour – roasted: 2 ½ cups
boiling water – salted : 1 ½ cups
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.
Trivia
Idiyappam is a popular food in south India, but did you know it’s one of the most popular street foods in Singapore?