Make BEETROOT HOPPERS onion Masala from our book STARTERS by Finediningindian

Beetroot Hoppers | Mushroom |onion |Garam masala

For Beetroot Hoppers
125 g raw white rice25 g grated red beetroot with out skin25 g cooked rice100 ml coconut milk5 g sugar2g dry yeast10 ml lukewarm waterSalt to tasteOil for cooking
Download Our Android App


200g button mushroom washed and diced50g fined chopped onion20 g diced onion same as diced mushroom size50g chopped fresh tomato10g oil1g ajwain (bishops weed) seed4g fine chopped ginger and garlic (equal part)1g turmeric powder5g coriander powder6g Kashmiri red chilli powder4g garam masala powder1g fine chopped coriander leaf2g salt
Method
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