2carrotsboiled with little salt and turmeric powder
1Beetrootboiled with little salt and turmeric powder
Salt as required
5green chilliesfinely chopped
Boil beetroot and carrots in water with salt + turmeric powder. Once cooked, peel off the skin and blitz to a smooth puree. In a mixing bowl, add sattu mix/chickpea flour/besan along with rava/semolina, flax seed powder and salt. Then add chopped curry leaves, minced green chillies and ginger paste. Then add the beetroot carrot puree to the bowl. Give it a pancake batter consistency by adding buttermilk/water. Grease idli molds with cooking spray and pour a spoonful of batter in each mold. Steam these cakes for 10-12 minutes. Once its cool, open the idli cooker and carefully remove the idli onto a plate. Serve them with some spicy chutney or sambhar on the side.
Notes I didn't blend the spinach along with the beets because I wanted to retain the rich pink color. You can any other veggies to this batter as well You can make this a zero oil recipe by avoiding the tadka and the greasing