Beetroot Idiyappam Recipe
Beetroot Idiyappam Recipe-This is great option for breakfast and dinner. Since it is steamed and rice-based it can be cooked for babies above 6 months to elders around 80 years. Idiyappam at home follows a traditional method and I have posted it already here. It is a tedious method and I have not seen the recipe with many. As my son loves colours, I just gave a quick thought to make beetroot idiyappam today.
Beetroot Idiyappam Recipe
Ingredients:
- Rice flour-1 cup
- Hot Boiling water-1 cup
- Salt-To taste
- Beetroot extract-1/4 cup
Beetroot Idiyappam Recipe:
1. Measure and keep all the ingredients ready.
2.Boil water in a vessel.
3. When it begins to bubble, add water to the flour+salt+beetroot extract slowly and mix well.
4. Use a ladle or your palm and knead into a smooth dough.
5. Without much delay, use a string hopper maker and squeeze the string in an idly plate.
6.Steam for ten minutes.
7. Beetroot Idiyappam is ready 🙂 Serve it with kadala curry
P.S:
Add water slowly. Be careful as you knead.
Adding more water and then adding flour to compensate it will make the string hoppers thick.
Make it when it is still hot. It will be easy to press in the string hopper maker.
The dough will be smooth and non-sticky if kneaded to the right consistency.
Skip the salt for babies below one year.
Always have a word with your doctor before introducing any new food to your baby.
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