On the 19th July, IYA team including Prof Kambhampati Subrahmanyam, Sri DR Kaarthikeyan and Ravi Tumuluri visited Rajarajeshwari Temple and paid their respects to Sri Sri Sri Jayendra Puri Mahaswamiji, the present pontiff of Sri Kailash Ashrama Mahasamshtana. Sri Sri Sri Tiruchi Swamigal was the…
The Yoga Institute
Beetroot Khandvi is a vibrant version of classic Gujarati khandvi recipe with the goodness of beetroot. It has Bengal Gram which is a source of iron, folate and copper. It stabilizes blood sugar. Beetroot also lowers the blood sugar and also improves oxygen use, stamina and exercise performance.
Ingredients
Beet root 50 gm
Besan 30 gm
Curd 50 gm
Ginger Paste 1 tsp
Coriander leaves 2 tsp
Grated fresh coconut 3 tbsp
Curry leaves 4-5
Filtered Rice bran oil 2 tsp
Method of Preparation
Make a puree of the boiled beetroot. Add besan, beet root puree, curd in a bowl and mix into a smooth paste. Add coconut and coriander leaves in another bowl and mix it. Add the besan mixture in a pan with little oil and ginger paste and stir it into a thick paste. When it is thickened immediately spread it on a steel plate and sprinkle coconut mixture over it. Take oil into a small bowl and let it heat for some time. Add curry leaves and pour that on the besan mixture sheet once it is cooled. Cut the sheet into pieces, roll it, and serve hot.