Beetroot With Carrot Sambhar Idlis



Similar to the previous post on Spinach Idlis. This is a very old post of mine, I had put them up on my Facebook Page-The Inconsistent Chef but had forgotten to update it on the blog here. I have used cooked and ground beetroot along with a tsp. of cumin seeds and mixed that to one part of the Idli batter. To the other part, I have added cooked and ground carrots along with cumin seeds and any spicy idli podi/ Gun powder (not in the literal sense) mix.



 The separate batters were poured in my greased Idli moulds, steamed one colour and later poured the other coloured batter over the first steamed idlis. The beauty of these fermented steamed cakes are that they are healthy with the ground veggies. Ideal to fool your kids who shy away from such veggies. Do wait for the idlis to cool bfore unmoulding them.

I have made smaller ones and placed them in sambhar...this is to die for! A perfect evening snack to have on a rainy day with steaming idlis in sambhar. Allow the kutti idlis to float in this sambhar for a while, they will absorb in all the liquid. You can also add them in your rasam-a nice peppery rasam perhaps? Yenjoy!