Beetroot idli Recipe

Cooking Directions

• STEP 1.Wash and soak rice and lentils separately for 4-5 hours.
• STEP 2.Grind the soaked rice and lentils separately to a smooth batter.
• STEP 3.Mix the rice and lentil batter together and add grated beetroot.
• STEP 4.Add salt and allow the batter to ferment overnight.
• STEP 5.Grease the idli molds and pour the batter into each mold.
• STEP 6.Steam the idlis for 10-12 minutes or until cooked.
• STEP 7.Remove from the molds and serve hot with coconut chutney or sambar.

Cooking Tips

• You can add grated carrots or spinach along with beetroot for added nutrition.
• To enhance the flavor, you can temper the idlis with mustard seeds, curry leaves, and grated coconut.
• If you don't have an idli steamer, you can use a regular steamer or a pressure cooker without the whistle.

Storage and Serving

• Leftover idlis can be stored in an airtight container in the refrigerator for 2-3 days.
• To reheat, steam the idlis for a few minutes or microwave them for 30 seconds.
• Serve the beetroot idlis hot with coconut chutney or sambar.