Beetroot Idli Recipe

If your kids often make a fuss when it comes to eating healthy food, this recipe will woo them with its pink colour and unique taste. This instant idli batter requires no fermentation and can be whipped in a jiffy. You can steam the idlis in an idli maker or even place it in a pressure cooker, without the whistle on. Beetroot is a low-calorie veggies packed with potassium, vitamin A, iron and antioxidants. If you are fond of South Indian cuisine, then you need to bookmark this recipe for the next time.

Breakfast, lunch or dinner, Beetroot Idlis can be served for any meal. Beetroot Idlis are best paired with coconut chutney. To make a more wholesome and filling meal, serve the Beetroot Idlis with some classic sambhar and coconut chutney. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

Ingredients of Beetroot Idli

- 2 cup semolina

- water As required

- salt As required

- 1 cup yoghurt (curd)

- 1 small beetroot

How to make Beetroot Idli

Step 1 Make a batter

In a bowl, add roasted semolina, curd and 1 cup of water. Add salt as per taste and whisk well to make a smooth batter. Set it aside for 10 minutes.

Step 2 Make beetroot paste

Peel the beetroot and roughly chop into pieces. Add beetroot pieces to a blender and blend to form a paste.

Step 3 Make beetroot idli batter

Add the beetroot paste to the idli batter and mix well to make a pink batter. If the batter seems too thick, add 1/4 cup of water.

Step 4 Steam the idlis

Grease the idli moulds and pour the batter into the moulds. Place the moulds in the steamer and steam for 12-14 minutes.

Step 5 Ready to be served

Once steamed well, your Beetroot Idlis are now ready to be served. Pair up with