- Idli Rice – 1/2 cup
- Urad dal – 2 tbsp
- Baking powder – 4 pinch
- Beetroot juice – 1 small size beetroot (add more if you want more colour)
- Sugar syrup – (Sugar – 3/4 cup, Water – 1/2 cup)
Soak rice and dal for 2 hours.
Make thick but fine paste by adding beetroot juice.
Add 4 pinch of baking powder. and mix.
Use a small spoon to scoop up the batter and deep fry. You can also use a piping bag to pour batter directly to the oil. Do not over fry.
Dip the fried balls into sugar syrup till the balls are completely soaked for about 5 to 10 mins. Pat dry.
Thaen mittai is ready. Decorate with spreading sugar.