Rainbow Idli with Beet Ketchup

Ingredients 

• 2 cups readymade idli batter
• Oil for greasing
• Salt to taste                 
• 1 small carrot, peeled and grated
• ½ cup boiled corn kernels, crushed
• 10-12 blueberries
• ½ cup chopped nuts
• ½ cup green peas, lightly crushed
• 2 tablespoons boiled beetroot puree
  Beet ketchup
• 1 cup boiled beetroot puree
• ¾ cup apple cider vinegar
• ½ cup brown sugar
• 1 teaspoon coriander powder
• ¼ teaspoon 5 spice powder
• ¼ teaspoon clove powder
• ½ teaspoon crushed black peppercorns
• 2 tablespoons tomato puree
• Salt to taste

Method

1. Heat a steamer with water, grease the idli moulds with oil.
2. Add salt to the idli batter and mix well, put a spoonful of idli batter in each mould. Top the idli batter individually with carrot, sweet corn, blueberry, nuts, green peas and beetroot puree.
3. Place them in the steamer and steam for 10 minutes.
4. To make ketchup, heat a non-stick pan, add beetroot puree, apple cider vinegar, brown sugar, coriander powder, 5 spice powder, clove powder, black peppercorns, tomato puree and salt and mix well, cook until it thickens.
5. Remove the idlis from the steamer, let them cool and then demould.
6. Wrap them in Freshwrapp and pack in the tiffin with beetroot ketchup.