Rajgiri Potato Idli is a nutrtious and tasty South Indian breakfast recipe made with natural greens, amaranth and aloo. Since its steamed, it’s easier to digest.
I get attracted to foods that are colorful! The colors of the dish speaks to me and tempts me to try it out. In fact, my favorite pastime is to browse through colorful food pics on Instagram! I feel it just makes the food game even more exciting and interesting. I need no excuse to come up with colorful recipes on my blog, since I am already a fan of it. Plus let’s admit that such bright and colorful food pics makes all of drool! The other thing that I enjoy when it comes to cooking is, to create innovative recipes using never-tried ingredient combos. Many of you already know about my grocery trip adventures and for those who don’t, here is what I do. every time on my weekly grocery shopping ritual, I come home with a never-tried-before ingredient. Most times, I never even have a clue what it is and how it can be used in recipes. If the name intrigues me, I add it to my cart. This routine makes my grocery shopping experience so much fun! Even KR joins in the fun and hunts for such ingredients in different aisles of the shopping mart. I feel it’s just a way to add some spice to mundane tasks.
Amaranth was my new find this week. I had never heard of this seed but when I came back home and researched about it, I was surprised to know that we Indians have been using this seed since many years. It’s known as Rajgiri. Amaranth flour is made from the seeds of the amaranth plant, its high in protein, fiber and amino acids. I however had purchased amaranth seeds for the store. While talking to my in-laws over the phone, I mentioned to them about this flour to which they said that they know about this seed and how good it is for the body. When I asked them what I can cook with it, my MIL suggested that I first try an Idli recipe. She also advised me to dry roast the amaranth seeds first and to grind it to flour consistency and that is exactly what I did. Although she had planted the idea to make Amaranth Idli, I wanted to conceive a nutritious recipe using some different ingredients.
That is when I got this idea to use beets in the recipe along with its leaves. Yes, why to discard the leaves when they can be used in cooking. Did you know that beetroot leaves are extremely high in vitamins, fiber and protein? So next time you get beet with leaves, do not throw them away. Add them to any recipe that calls for greens and see the magic. I also wanted to combine rajgiri with potatoes as it is one of the preferred combinations when preparing food for fasting. Without much ado, let me share with you my recipe. Wash and clean beet leaves and then blanch them in hot water. Once it cools down, transfer to a blender and blitz to make a puree. Add little water if required. Keep it aside for now. In a mixing bowl, add amaranth flour, oats powder, semolina, salt, beet leaves puree, cumin seeds, sesame seeds, chilly powder and grated potatoes. Add enough water to give it a thick pouring batter consistency. Before you start making the idli, add baking soda to the mix.
Grease the idli molds with cooking spray. Fill each mold with the batter and steam them for 10-12 minutes. Take it off the flame and allow it to cool down completely before opening the lid. Carefully remove the idli from the molds. My mom sprinkles water over it to help de-mold easily. Healthy Green Amaranth Potato Idli is now ready. I was pleasantly surprised to see that the idlis had become soft, spongy and fluffy. These steamed cakes are cooked in very less oil and is extremely nutritious. You can enjoy them along with some coconut chutney and/or Idli Mulagapudi. You can enjoy these idlis for breakfast, snack or even for main course if you are on a diet. We enjoyed it for lunch and dinner and I also called my in-laws to let them know that it had turned out great. My MIL asked me for a picture to which my FIL cutely replied, “Oh don’t bother, we will see it on your Facebook page!” I simply love it when parents take to technology so easily and try to fit in. Also, in case you are looking for the perfect idli/dosa batter, check out this recipe.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
- 7-8 beet leaves
- 1 cup amaranth flour
- 1 cup semolina
- 2-3 tbsp oats powder
- 1 tbsp cumin seeds
- 1 tbsp sesame seeds
- 1 tbsp chilly powder
- salt to taste
- 1 tsp baking soda
- 2 potatoes, grated
- Wash and clean beet leaves and then blanch them in hot water. Once it cools down, transfer to a blender and blitz to make a puree. Add little water if required. Keep it aside for now. In a mixing bowl, add amaranth flour, oats powder, semolina, salt, beet leaves puree, cumin seeds, sesame seeds, chilly powder and grated potatoes. Add enough water to give it a thick pouring batter consistency. Before you start making the idli, add baking soda to the mix.
- Grease the idli molds with cooking spray. Fill each mold with the batter and steam them for 10-12 minutes. Take it off the flame and allow it to cool down completely before opening the lid. Carefully remove the idli from the molds. My mom sprinkles water over it to help de-mold easily. Healthy Green Amaranth Potato Idli is now ready.
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Idli being one of the most enjoyed and healthy breakfast, here are some variations that you can try with it – Instant Sweet Potato & Quinoa Idli/Steamed Cakes, Sweet Corn & Bulgur Wheat Mini Steamed Cakes| Idli, Steamed Quinoa Chana Dal Idli, Oil Free Bulgur Wheat Spinach Idli, Mini Masala Idli, Vermicelli Oats Idli, Oats and Flax Seed Idli and South Indian Instant Beetroot Carrot Rava Idli Recipe for Breakfast!