Beetroot idli is as beautiful as it tastes, a vibrant, earthy twist on the traditional South Indian steamed rice cake packed with the earthy goodness of beetroot. A beetroot idli recipe that combines light, fluffy texture, natural sweetness, and bright colour from beetroot. Added to a fermented batter of rice and urad dal, this idli recipe is stuffed with grated beetroot, giving it its definitive flavour, nutrients, and striking pink hue. The beetroot idli recipe is an ideal choice for breakfast or light lunch as it is a healthy meal that can be easily prepared and is suitable for all ages. Beetroot added to idli gives it all the necessary vitamins, minerals, and antioxidants. It makes it a healthy choice for those who want to add more vegetables to their diet. The beetroot idli is the perfect steaming delight, low in oil and generally gluten-free. Serve it hot with coconut, spicy tomato chutney, or a bowl of sambhar to make it a wholesome meal. More than that, the bright colour and subtle taste make it so popular with children; they enjoy more vegetables in a fun and tasty way. Be an old-time idli lover or a newcomer to the world of food; this beetroot idli recipe is a dish that brings joy to your mealtime experience. Try it today and have flavour and colour on your plate!

• 1/2 cup beetroot puree
• 1 cup semolina
• 1 cup curd
• Salt
• 1/2 inch ginger
• 3 green chillies
• 1 tbsp cashew nuts
• 1 tsp urad dal
• 5-6 curry leaves
• 1 tsp eno

• Pink idlis are love! And fortunately, they're made of beets. This recipe of beetroot idli is super chic
• Start by peeling and chopping 1 beetroot into chunks, then blending it with 3 green chilies and a 1/2-inch piece of ginger, adding a splash of water for a smooth puree.
• In a bowl, combine 1 cup of roasted semolina with 1 cup of curd, a pinch of salt, and the beetroot puree.
• Mix until thick and lump-free, gradually adding water to achieve a pancake batter consistency.
• Let it rest for 10 minutes because even batter needs a breather.
• Meanwhile, prepare the tempering: heat 1 tablespoon of oil, toss in 1 teaspoon mustard seeds, and let them crackle.
• Add 1 teaspoon urad dal, saut until golden, then throw in chopped onions, curry leaves, and a handful of cashews for crunch.
• Fold this aromatic mixture into the rested batter.
• Just before steaming, stir in 1 teaspoon of Eno fruit salt gently to keep the batter airy.
• Grease your idli molds and fill each cavity three-quarters full, leaving space for the idlis to puff up.
• Steam over boiling water for 10 minutes, resisting the urge to peek.
• Check doneness with a toothpick—if it comes out clean, you're golden.
• Let the idlis cool slightly before unmolding them.
• Serve these beetroot idlis with coconut chutney, spicy tomato chutney, or hearty sambar.
• Soft, subtly spiced, and earthy, beetroot idlis are the star you've been waiting for to slay breakfast!