Masterchef Beetroot Idli with Smoked Coconut Chutney
Vibrant pink beetroot idlis served with a sophisticated cold-smoked coconut and curry leaf chutney.
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Ingredients
- 2 cups Idli rice (Parboiled rice)
- 1/2 cup Whole skinless urad dal
- 1 cup Fresh beetroot puree (strained)
- 1 teaspoon Fenugreek seeds
- 1 1/2 cups Freshly grated coconut
- 2 tablespoons Roasted chana dal (Dalia)
- 3 pieces Green chilies
- 10 leaves Fresh curry leaves
- 1/2 teaspoon Mustard seeds
- 1 tablespoon Cold-pressed coconut oil
- 1 1/2 teaspoons Himalayan pink salt
- 1 piece Food-grade charcoal briquette
Instructions
- 1
Soak rice and urad dal with fenugreek seeds separately for 6 hours, then grind to a fine, aerated batter using minimal ice-cold water.
- 2
Ferment the batter in a warm, dark place for 8-12 hours until it doubles in volume and develops a characteristic tangy aroma.
- 3
Gently fold the fresh beetroot puree and salt into the fermented batter using a 'cut and fold' technique to maintain aeration while achieving a uniform vibrant pink hue.
- 4
Steam the idlis in a greased mold for exactly 10 minutes on high heat, then allow them to rest for 2 minutes before demolding with a wet spoon.
- 5
For the chutney, blend coconut, roasted chana dal, green chilies, and salt into a smooth paste; temper with mustard seeds and curry leaves in hot coconut oil.
- 6
Place the chutney in a deep bowl, nestle a small metal cup in the center, and place a red-hot charcoal briquette inside the cup.
- 7
Pour a drop of ghee or oil onto the charcoal to release smoke, immediately seal the bowl with a tight lid, and let it cold-smoke for 3-5 minutes.
- 8
Plate the vibrant beetroot idlis alongside the smoked chutney, garnishing with micro-greens for a Masterchef-level presentation.
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