This heart-shaped idly is guaranteed to be a hit, whether you’re celebrating Valentine’s Day, a wedding anniversary, a birthday party, or just want to show someone you care! This delicious food, which was created using SunBrand’s heart-shape idly plates, is ideal for anyone looking to celebrate their love!
Making heart-shaped idly is so much fun especially if you have kids at home.
Prepare the heart-shape idly plate
To make these heart-shaped idlys you should choose SunBrand idly plates. Grease the pits of the plate with oil or butter. Then pour the batter into the pits using a ladle. Place the heart-shaped idly plates into the idly steamer and allow it to cook.
Recipe to make a red heart-shape idly
This recipe gives you fresh, bright, fluffy idlys that are simple to make and impossible to resist. They are wholesome, filling, and simple to digest. The addition of beetroot has made the dish even healthier. Particularly the beetroot, which when steamed, took on a beautiful dusty tint and a fairly subdued flavor, gave the batter vivid colors.
Ingredients:
Ingredients :
Beetroot – ½ cup (grated)
Bread slices 4-5
Sooji – ½ cup
Yogurt – ½ cup
Green chilies- 3 (chopped)
Coriander leaves- ¼ cup
Olive. Oil- 1 tbsp
Cumin seeds – 1 tsp
Mustard Seeds- 1 tsp
Baking soda- ¼ tsp
Salt- 1 tsp
Instruction:
- Bread slices should first be ground into a mixture that resembles bread crumbs.
- Now combine bread crumbs, Sooji, curd, and a little water in a bowl to create the consistency of idly batter.
- Add salt, coriander leaves, and grated beetroot at this point, stir everything well, and let it aside for 15 minutes.
- In the meantime, heat the oil in a Kadai, add the green chilies, mustard seeds, and cumin, and let them sputter before adding them to the formed batter.
- Give the batter a good stir and, if necessary, add water after 15 minutes.
- Add baking soda right before steaming and thoroughly combine until frothy.
- After being brushed with oil, the batter should now be poured into the heart-shaped idly plate.
- On a medium flame, steam it for 15 to 20 minutes. After letting it sit for five minutes, unmold it.
- Here, a quick and healthy beetroot idly is available for consumption. Serve hot with sambar and coconut chutney. Enjoy!!!
Recipe to make heart-shape red-velvet idlys
- Idly rice and urad dal should be washed and soaked three to four times, each time for at least three to four hours. Fenugreek seeds should be added to the soaked urad dal.
- Every time you use the wet grinder, clean it. Drain the urad dal completely after 4 hours, then add it to the wet grinder.
- Once the grinding has begun, add a half cup of water. Water should be added gradually, twice to three times, at regular intervals, while the urad dal is being ground.
- When you add all the water at once, the urad dal won’t puff up. Fluff up the dal and fill the grinder. It ought to have grown by a factor of 8–10 times the initial size. Butter ought to be the result. at least 30 minutes of grinding
- When finished, pour the mixture into a basin and let it be there.
- The rice has now been soaked, rinsed, and smoothed. While grinding, only add a little water. A medium consistency is ideal. Once ground, add the batter to the bowl with the dal mixture and thoroughly combine.
- In the summer, add salt to the batter before it ferments; in the winter, add it after it has fermented. Typically, depending on the weather, the batter has to ferment for 5 to 6 hours.
- Once the batter has fully fermented, combine it thoroughly with a ladle. The batter is now prepared.
- How to make red velvet idly batter: Grate half a beetroot and give it a good squeeze. Idly batter is mixed with four scoops of squeezed juice. It has been thoroughly combined. The mixture is prepared.
- Making silky red velvet idly requires: An idly vessel should be filled with water and heated over a medium flame. Gently pour the red velvet batter into the circles on the idly dish after oiling it.
- Just keep an eye on it, and after 10 minutes, take the idly out. The idly can stick if you remove it right away.
- After another 4-5 minutes of resting, spoon it out. Once removed, cut out heart-shaped idlys with a cookie or sandwich cutter. Serve hot with the chutney or sambar of your choice.