By Aditi Saraswat
December 5, 2025
Beetroot idlis are nourishing, soft and perfect for winter mornings. The beetroot gives vibrant colour to the idlis, subtle sweetness, and immunity-boosting goodness, which is perfect for cold, chilly days.
1 cup idli batter ½ cup grated beetroot 1 tsp ginger paste 1–2 green chillies, chopped ½ tsp salt 1 tsp oil (for greasing)
Mix some grated beetroot, ginger paste, thinly sliced green chillies, and salt into the idli batter. The consistency of the batter should be thick.
Keep the mixture to rest for about 10 minutes so that the flavours mix, and the moisture from the beetroot turns the batter soft for fluffy idlis.
Grease the idli moulds with a little oil. Make sure each of them is coated nicely so that the idlis can be demoulded easily after they are steamed.
Pour the beetroot batter into moulds, filling them only halfway, so that the idlis have enough space to rise.
Steam on a medium flame for 10 to 15 minutes, until the idlis are soft, fluffy, and evenly cooked, with a bright pink shade.
Let the mould cool down completely and then demould the idlis. Serve warm with coconut chutney or sambar for a wholesome meal.