Recipe: If you don't like eating beetroot then make it idli like this!


pc: Hindustan

Idli is a popular dish of South India but it is liked all over India. This is a light and healthy food option. But if you want to make a more healthy version of it, you can add beetroot inside it. Today we have brought the recipe of beetroot idli for you. So let us know how you can make it.

Ingredients for Idli:

2 cups rice

1 cup urad dal

1 medium-sized beetroot, chopped

Oil for greasing the idli plate

Ingredients for frying:

1 medium onion, finely chopped

2 green chillies, chopped

1 tbsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

garam masala (optional)

red chilli powder (as per taste)

a pinch of asafoetida

2-3 tbsp ghee /Oil

5-6 curry leaves


  • Wash rice and urad dal and soak them separately for 6-7 hours. After soaking, blend them and make a smooth paste, if necessary add some water. Leave the mixture to ferment overnight.
  • If necessary, make a fine paste of chopped beetroot by adding 1-2 tablespoons of water in a blender.
  • After the idli batter has fermented, add beetroot paste and a pinch of salt. Make sure it is mixed well to give the batter a beautiful pink colour. If the batter seems too thick, you can add 1/4 cup water and mix well.
  • Grease idli plates with ghee or oil and pour beetroot batter into them. Steam the idli for 15-20 minutes until cooked. Let them cool slightly before removing them from the mould.
  • Heat some oil or ghee in a pan. Add mustard seeds and cumin seeds. When they start spluttering, add chopped onion and curry leaves. Fry until the onion becomes transparent.
  • Add turmeric powder, red chilli powder, garam masala, asafoetida and chopped green chillies. Mix well and cook until the spices are well combined. Adjust seasoning as per taste.
  • Meanwhile, cut the beetroot idli into four pieces and put them in the pan. Mix gently to ensure that the masala is evenly coated with the idli. If you want, you can increase the garam masala at this time. Mix well.
  • Continue cooking the idlis until they turn golden brown in colour and get a slight crispness at the edges. Garnish with coriander leaves.
  • Your beetroot idli fry is now ready to serve! You can serve it with peanut or coconut chutney.