1 cup bajra flour
1 tablespoon flaxseeds
1 cup beetroot, grated
1 teaspoon black pepper powder
2 tablespoons Pure Mart hand picked raisins
Salt, to taste
In a bowl add bajra flour, beetroot, black pepper, salt and flaxseeds and make a tter with some water.
Set this batter aside for 30 minutes.
Take an idli mould put one layer of the batter and sprinkle raisins and flaxseeds, top with another layer of batter to close the fillings.
Repeat for all cavities of the idli mould.
If using a pressure cooker remove the gasket and whistle weight, add in 2 glasses water, give one boil then put in the idli mould and steam it for 10 minutes.
Demould after 10 minutes and enjoy it with chutney or sambhar.