Beetroot Hoppers with Mushroom Masala | Healthy Indian Breakfast
FineDiningIndian
July 21, 2016
60 minutes
medium
serves 2
This Beetroot Hoppers Recipe is a colourful twist on the traditional South Indian Appam Recipe, made with soaked rice, coconut milk, beetroot and a lightly fermented batter. The beetroot gives the hoppers a beautiful natural colour while keeping the texture soft and delicate.
The hoppers are served with a warm Mushroom Onion Masala made with button mushrooms, onions, tomato, ginger, garlic and Indian spices. It works well among Indian Morning Breakfast Recipes, but it can also be served as part of Indian Vegetarian Dinner Recipes.
Because the dish uses coconut milk, vegetables and plant-based ingredients, it can also fit naturally into a collection of Healthy Vegan Recipes. If you are looking for a colourful Healthy Indian Breakfast Recipe or an easy Vegetarian Indian Recipe, these beetroot hoppers with mushroom masala make a satisfying option.
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Ingredients
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| 125g Raw white rice | |
| 25g Grated red beetroot with out skin | |
| 25g cooked rice | |
| 100ml Coconut milk | |
| 5g sugar | |
| 2g Dry yeast | |
| 10ml lukewarm water | |
| Salt to taste | |
| Oil for cooking |
For mushroom Onion Masala
| 200g Button mushroom washed and diced | |
| 50g Fined chopped onion | |
| 20g diced onion same as diced mushroom size | |
| 50g chopped fresh tomato | |
| 10g oil | |
| 1g Ajwain (bishops weed) seed | |
| 4g fine chopped ginger and garlic (equal part) | |
| 1g Turmeric powder | |
| 5g coriander powder | |
| 6g Kashmiri red chilli powder | |
| 4g Garam masala powder | |
| Fine chopped coriander leaf | |
| Salt to taste |
Nutritional Information
~1,020 kcal
Calorie
~22 g
Protein
~144 g
Carbohydrate
~42 g
Fat
–13 g
Fiber
1,300 mg
Sodium
Directions
1.
Soak the Rice
Wash the raw white rice thoroughly and soak it in water for 3–4 hours until the grains become bright white. Drain well before grinding.
Add the soaked raw rice, cooked rice and coconut milk to a blender. Blend for about 2 minutes.
Add the grated beetroot and continue blending for another 3 minutes, or until you have a slightly grainy but pourable batter. This forms the base of this colourful South Indian Appam Recipe.
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2.
Add the Yeast and ferment the batter
Mix the dry yeast with lukewarm water and sugar. Leave it for about 5 minutes until it begins to activate.Cover the batter and leave it to ferment for around 2–3 hours.
Before cooking, stir well. If the batter has become too thick, add a little water or coconut milk until it reaches a thin pouring consistency.
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3.
Cook the Beetroot Hoppers
Heat a non-stick pan over medium heat.
Pour one large spoonful of batter into the pan. Cover and cook on one side only. The bottom should cook directly on the pan while the top cooks gently with steam.
The hopper is ready when the batter is firm and a wooden toothpick inserted into it comes out clean.
Repeat with the remaining batter.
These beetroot hoppers are a colourful addition to Indian Morning Breakfast Recipes and also work well as a Healthy Indian Breakfast Recipe.
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4.
Prepare the Mushroom Onion Masala
Heat oil in a thick-bottomed saucepan and add the ajwain seeds.
After about 30 seconds, add finely chopped ginger and garlic. Sauté until lightly golden.
Add the finely chopped onions and cook until they turn light brown.
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5.
Add the Spices and Cook the Mushrooms
Add turmeric powder, coriander powder, Kashmiri chilli powder and garam masala one at a time, stirring between each addition.
Cook gently so the spices release their aroma without burning.
Add the diced button mushrooms and sauté until they begin releasing moisture and become soft.
Reduce the heat and add the diced onion. Continue cooking until the mixture becomes moist but thick.
Finish with salt and chopped coriander leaves. Add a little lemon juice if you prefer a spicy and tangy flavour.
This simple mushroom masala works well in Vegetarian Indian Recipes and can also be served with rice or flatbread as part of Indian Vegetarian Dinner Recipes.
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6.
Plate and Serve
Bring both the beetroot hoppers and mushroom masala to serving temperature.
Arrange the hoppers on the plate, cut into shapes if desired and spoon the mushroom onion masala over the top. Garnish with fresh coriander and edible flowers.
Because the dish is completely plant-based, it also works well for anyone looking for creative Healthy Vegan Recipes with Indian flavours.
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Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*
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