By Govind Kaushik
August 3, 2025
Beetroot idli is a healthy twist to the classic South Indian idli. Usually made for breakfast or a light lunch, these colourful idlis pair well with sambar and coconut chutney. Follow this step-by-step guide to learn how to make them at home.
1 beetroot 1 cup semolina 1/2 cup urad dal 1/2 inch ginger 1-2 green chillies 1 tablespoon vegetable oil 1 teaspoon mustard seeds A few curry leaves Salt to taste
Start by soaking urad dal and semolina and grinding them with water into a smooth batter. Let it ferment.
Simultaneously, 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, mustard seeds, and curry leaves. Mix in the idli batter and steam the idlis.
Wait till the idlis cool down, and then serve with sambar and nariyal chutney.