Inventive Gastronomy – Part VI

Give boring idlis a face-lift with this eye-catchingly exciting and healthy recipe!

Nutritious and vibrant, these beetroot flavoured cocktail idlis aren’t just bursting with a pop of pink but with a hummus stuffed core too! The coconut-hummus-curd dip ensures the Lebanese touch to this South-Indian classic!

Lebanon Mini Pink Idlis:

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Prep Time: 30 min  + (6 – 8hrs for soaking the chickpeas for the hummus)              Cooking Time: 20 min             Makes: 70 cocktail idlis

Ingredients for the Idli:
2 tea cup idli batter
1/2 tea cup beet root pulp (boil and make pulp without water)
Hummus Salt to taste

Ingredients for the Coconut Dip:
1 tea cup fresh coconut
1/2 tea cup hummus
3/4 tea cup curd
1 green chilli finely chopped
Salt to taste

Ingredients for Tempering:
1 1/2 tsp oil
1/2 tsp mustard seed
1 tsp spilt urad dal
6 curry leaves

Method for the Idli:

  1. Mix the beet root pulp with the idli batter
  2. Add some salt to taste
  3. Take the cocktail idly mould and grease it with oil
  4. Fill the mould with about a tea spoon of the batter
  5. Add a small spoon of hummus on the idli batter in each mould
  6. Add a layer of batter on the hummus
  7. Steam it in idli steamer or in a pressure cooker without a whistle

Method for the Dip:

  1. Mix the coconut, hummus, curd, chilli and salt

Method for Tempering:

  1. Heat the oil
  2. Add the mustard seeds and spilt urad dal, when it starts crackling add the curry leaves and fry until urad dal is light brown
  3. Immediately add it to the dip
  4. Serve the hot idly with the dip

Click here here for the hummus recipe

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