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Rainbow Idli with Beet Ketchup

These rainbow idlis made with different coloured vegetables and nuts are served with ruby red ketchup made with beetroots This is a Sanjeev Kapoor exclusive recipe.

New Update
Rainbow Idli with Beet Ketchup
Main Ingredients Readymade idli batter, Oil
Cuisine Fusion
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg
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Ingredients list for Rainbow Idli with Beet Ketchup

  • 2 cups Readymade idli batter
  • for greasing Oil
  • to taste Salt
  • 1 small Carrot , peeled and grated
  • 1/2 cup Sweetcorn kernels , boiled and crushed
  • 10-12 Blueberries
  • 1/2 cup Nuts , chopped
  • 1/2 cup Green peas , slightly crushed
  • 2 tablespoons Beetroot , boiled and pureed
  • Beet ketchup
  • 1 cup Beetroot , boiled and pureed
  • 3/4 cup Apple cider vinegar
  • 1/2 cup Brown sugar
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon 5 spice powder
  • 1/4 teaspoon Clove powder
  • 1/2 teaspoon Black peppercorns , crushed
  • 2 tablespoons Tomato puree
  • to taste Salt

Method

  1. Heat a steamer with water, grease the idli moulds with oil.
  2. Add salt to the idli batter and mix well. Put a spoonful of idli batter in each dent. Top the idli batter in each dent with carrot, sweetcorn, blueberry, nuts, green peas and beetroot puree.
  3. Place the mould in the steamer and steam for 10 minutes.
  4. To make ketchup, heat a non-stick pan, add beetroot puree, apple cider vinegar, brown sugar, coriander powder, 5 spice powder, clove powder, black peppercorns, tomato puree and salt and mix well. Cook till the mixture thickens. Take the pan off the heat and let the ketchup cool down to room temperature. Transfer into a small container with a lid.
  5. Remove the idlis from the steamer, let them cool and then demould.
  6. Wrap them in Freshwrapp and pack in the tiffin with beetroot ketchup.
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