By Garima Johar
October 14, 2026
Idlis get a colourful makeover with the addition of beetroot. These vibrant pink idlis look stunning on the plate, stay soft and fluffy, and bring extra nutrition to your everyday South Indian breakfast.
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.
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.
Let the idlis cool down, and then serve with sambar and nariyal chutney.