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Instant Spinach & Beetroot Idli – Healthy Vegan Breakfast

BreakfastDinnerLunchIndianSouth IndianVegan

Spinach is in season so why not make full use of it. This recipe makes a soft, smooth, colorful, and gorgeous breakfast recipe. It will be loved by everyone. Moreover, by adding just one extra ingredient in the idli batter – spinach or beetroot – you can make it more nutritious and healthy. No fermentation is needed since these are instant suji Rava idli.

You must try our other South Indian recipes too – Instant Masala Dosa, Ragi Dosa, Oats Idli, Oats Appe, sambar, tawa masala idli.

Story Time

I love green vegetables and green-colored food. & when they are in season, I make sure to include them in our regular meals. Spinach is our favorite green vegetable. You can make a green smoothie, add its puree in flour and make a nice dough with it which can be used to make parathas or roti. You can even make sabji or creamy saag with it. I prefer to add spinach to almost every food that I make. I even have a video on 7 ways to use spinach leaves. You must check that out.

Recently, I thought of adding some colors to our regular Indian breakfast – Instant Idli. That’s when I thought to just add some puree of spinach and some grated beetroot in the batter. The color, texture, and flavor it added to the recipe were so good. Even Jatin loved it a lot, especially the spinach one.

If you don’t have time, watch the video instead and if you enjoy it, please Subscribe to our Youtube channel too.

Tips to make it right

  1. Coarse Sooji: Sooji comes in different forms. Some are quite fine and some are very coarse. Fine ones won’t give the right texture to idli. So, use the coarse one for the recipe. If it is too coarse, just make sure to let it rest well after making the batter. This will give it some time to absorb the liquid. Adjust the quantity of liquid later.
  2. Batter Consistency: You need to have the right consistency of the batter. It should be thick enough with pourable consistency. If it is thin, the texture of idli doesn’t come right.
  3. Resting Time: You need to let the batter rest for atleast 10 minutes. Sooji will absorb the liquid and become soft. After resting time, adjust the consistency of the batter as needed. Just make sure that the consistency is on the thicker side. Thick but easily pourable.
  4. Baking Soda: Add baking soda 5 minutes before you start making the idlis. Do not add it while making the batter because it loses all the bubble formation and you won’t get nice fluffy idlis. Avoid adding too much baking soda because that also ruins the taste and the texture of idlis. Make sure that the baking soda is not expired. Check it before use (refer FAQs below).
instant idli

Easy Swaps

  1. Curd: I use coconut curd in this Instant and vegan idli recipe. But you can use any other plant based curd or yogurt too – soy curd, oats curd etc. I prefer coconut curd because it is very mild in flavour and even it is not, we don’t mind a little bit of coconut flavor in the recipe. For non-vegans, use any dairy curd or yogurt – homemade or store-bought.

What can ruin your Idli?

Two things that can really ruin your idli-making experience are Curd and Baking Soda.

If your curd or yogurt is sitting in the fridge for a long time, chances are that your idlis will not get the right texture – fluffy and soft. It happens. They might become soggy from the inside or maybe come out hard and tough. So, use fresh curd or yogurt. Why take chances while making such a delicious recipe 🙂

Also, if the baking soda has expired, you won’t get a light, airy batter. The texture of idli also changes because of that. But you can check the quality of baking soda. Just add a little bit of lemon juice to it. If it forms bubbles, it means your baking soda is just perfect. If not, it is time to buy a new pack.

How to serve?

Honestly, sometimes I don’t need anything with idli. Just some idlis and a cup of coffee or tea (vegan). I am sorted. But if you want to enjoy it fully, serve it with the following:

  1. Sambar (in the video)
  2. Different South Indian Chutneys
  3. Filter Coffee or Indian Chai

To have the best experience, serve it hot.

Benefits of Beetroot

Research says that Whole beetroot consumption acutely improves running performance. It also says that if you consume beetroot juice, you can exercise for the same time with less oxygen needed. Mind-Blowing! (source: nutritionfacts.org). Beetroot consumption reports less exertion.

It is rich in nitrates, improves blood pressure and lung and brain function. It does not just improve physical performance but also mental performance. In short, include this vegetable in your diet. You have to start eating healthy to improve the quality of your life and have a better lifestyle.

Tools and equipments needed

  1. Idli Stand
  2. Large Deep Pan with lid
  3. Idli Maker (if not separate idli stand & deep pan)

More Nutritious Breakfast Recipes

  1. Quinoa Pulao
  2. Avocado Feta Sandwich
  3. Aloo Paratha

Now grab all the ingredients because you are ready to make a quick and easy Indian breakfast at home. The best thing about instant Rava idli (Suji Idli) is that you can make it anytime. It is perfect for breakfast, lunch, or dinner. You don’t need to soak anything or wait for the batter to ferment. Just whip up the ingredients and it’s ready. If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Recipe

Instant Spinach & Beetroot Idli – Healthy Vegan Breakfast

Heathy. Nutritious. Wholesome.

Servings

12

Prep Time

10 min

Cook Time

10 min

Rest Time

10 min

Ingredients

Spinach Idli

  • 3/4 cup Sooji
  • 1/2 cup Coconut Curd or any plant-based curd or yogurt
  • 1/4 cup Water
  • 1 cup Spinach leaves
  • 1/4 tsp Baking Soda
  • Salt to taste
  • Cooking Oil to brush the idli stand

Beetroot Idli

  • 1/4 cup Beetroot grated
  • 3/4 cup Sooji
  • 1/2 cup Coconut Curd
  • 1 to 2 tbsp Water or as needed
  • 1/4 tsp Baking Soda
  • Salt to taste
  • Cooking Oil to brush the idli stand

Steps

Spinach Idli

  1. In a blender, add spinach leaves and water. Blend until smooth. We need a fine puree for the batter.
  2. In a bowl, add sooji, curd, salt, and spinach puree. Mix everything well. 
  3. Let the batter rest for around 10 minutes.
  4. Prepare the idli stand & cooker - Brush some oil on each stand mould. In a deep pan, add some water (around 1 cm level) and let it steam.
  5. Once the batter is rested, add baking soda and mix well. 
    Adjust the consistency of the batter, if needed. Just add 1 to 2 Tbsp water.
  6. Pour the batter into 12 moulds. Stack the mould and put the idli stand in the steaming water pan. Close the lid and let it cook on medium-low flame for around 10 minutes or until a toothpick comes out clean.
    Do not overfill the moulds. Idlis rise while cooking.
  7. Once done, take them out and let them rest for a couple of minutes. 
  8. Take out each idli from the mould using a spoon. Serve hot with sambar and chutneys.
    For removing the idlis cleanly, dip the sharp-edged spoon in water and then scoop out the idlis. You get nice edges.

Beetroot Idli

  1. In a bowl, add sooji, curd, salt, and grated beetroot. Mix everything well. Let it rest for around 10 minutes.
  2. Prepare the idli stand & cooker - Brush some oil on each stand mould. In a deep pan, add some water (around 1 cm level) and let it steam.
  3. Once the batter is rested, add baking soda and mix well. 
    Adjust the consistency of the batter, if needed. Just add 1 to 2 Tbsp water.
  4. Pour the batter into 12 moulds. Stack the mould and put the idli stand in the steaming water pan. Close the lid and let it cook on medium-low flame for around 10 minutes or until a toothpick comes out clean.
    Do not overfill the moulds. Idlis rise while cooking.
  5. Once done, take them out and let them rest for a couple of minutes. 
  6. Take out each idli from the mould using a spoon. Serve hot with sambar and chutneys.
    For removing the idlis cleanly, dip the sharp-edged spoon in water and then scoop out the idlis. You get nice edges.
frequently asked questions

FAQs

What are Idlis made of?
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Idli is a traditional South Indian cuisine. Traditionally, it is made with urad dal and rice. They are soaked and then ground to make a batter which is then fermented for a few hours. But if you want to make it instantly, you can make idlis with sooji (or suji), Rava, oats, or any millets Rava/flour. It is a quick, healthy, nutritious and delicious breakfast.


Why my idlis are dense and not soft?
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It could be because of the following reasons:

a) Batter consistency is not right – The batter should neither be runny nor thick. It should be of medium consistency and easily pourable.

b) Baking Soda – Check if the baking soda is not expired. Add lemon juice and if it forms bubbles, it is good to use. Add baking soda when you are ready to make idlis. Letting it sit will kill the effect of baking soda and your idlis won’t rise and become dense.

c) Ingredients – If any of the ingredients (suji, curd, baking soda) are old, chances are that idlis won’t come out nice and soft.


Can we use baking powder instead of Eno in Idli?
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Yes. To make idli, you can either use baking powder or baking soda instead of Eno.


How long does cooked idli last?
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You can easily store idlis for up to 2-3 days in the refrigerator. Make sure to cover them well else they will dry out.


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