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home RECIPE Make BEETROOT #HOPPERS onion Masala from our book #STARTERS by Finediningindian

Make BEETROOT #HOPPERS onion Masala from our book #STARTERS by Finediningindian

Our Score
Beetroot Hoppers | Mushroom |onion |Garam masala
For Beetroot Hoppers
125 g raw white rice
25 g grated red beetroot with out skin
25 g cooked rice
100 ml coconut milk
5 g sugar
2g dry yeast
10 ml lukewarm water
Salt to taste
Oil for cooking
For mushroom Onion Masala
200g button mushroom washed and diced
50g fined chopped onion
20 g 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
1g fine chopped coriander leaf
2g salt
For Beetroot Hoppers
Wash and soak raw white rice for 3–4 hours until it turns bright white. Drain and set aside. Grind raw and cooked rice in a blender with 100 ml coconut milk for 2 minutes add grated beetroot grind for another 3 minutes or till you get a grainy paste form.
Remove from blender dilute yeast with lukewarm water and sugar.  Allow to proof for 5 minutes, and then add to the rice paste.add salt
Mix well and make sure the batter is of a smooth pouring consistency. Keep covered for another 2–3 hours and allow fermenting.
Before cooking, stir the batter. If it is thick, add milk or water to give it a thin pouring consistency.
Heat a non stick pan Pour one big spoon of batter into pan.
Cover and cook until the the batter remains firm and its not sticking if you insert a wooden toothpick inside . you need to cook only one side and the top part gets cooked by steam.Repeat the process with the remaining batter.
For mushroom Onion Masala
heat a thick bottom sauce pan with oil, add ajwain seed.
after 30 seconds add chopped ginger and garlic , saute till it gets light golden colour
now add fine chopped onions sauce till its gets light brown color. add all powdered spices in the order mentioned above saute in between adding spices. 
saute in mushrooms till it starts leaving water and gets soft reduce the heat add diced onion saute till the mixture is moist but thick . add salt and chopped coriander leaf
you can also add half lemon juice to get a spicy and tangy taste
For plating
bring both Hoppers and Mushroom to right temperature place on top of Hoppers cut in shapes. Garnish with coriander and edible flower as shown in picture

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