By Garima Johar
April 8, 2025
Beetroot idli is a nutritious and colourful variation of the classic South Indian idlis. Bringing a natural pink hue to the batter, beetroots can also make your breakfast nutrient-rich.
1 cup semolina 1/2 cup urad dal 1 beetroot 1/2 inch ginger 1-2 green chillies 1 tablespoon vegetable oil 1 teaspoon mustard seeds Few curry leaves Salt to taste
Soak urad dal and semolina and grind them with water into a smooth batter. Let it ferment.
Grind beetroot with ginger and green chillies into a smooth puree.
Add the puree to the fermented batter. Mix in salt to taste and set aside.
Make the tadka with oil, chillies, mustard seeds, and curry leaves. Mix in the idli batter and steam the idlis.
Let the idlis cool down, and then serve with sambar and nariyal chutney.