Simple recipe for Beetroot Idli

Beetroot Idli is a nutritious and colorful variation of the traditional South Indian idli.

Here's how you can make it:

Ingredients:

Idli rice – 1 cup

Urad dal (split black gram) – 1/4 cup

Beetroot – 1 medium-sized (grated or finely chopped)

Fenugreek seeds – 1/2 tsp (optional, for fermentation)

Salt – to taste

Water – as needed

Oil – for greasing the idli molds

Instructions:

Soaking:

Wash and soak the idli rice and urad dal separately for 4-6 hours or overnight.

Optionally, soak the fenugreek seeds with the urad dal.

Grinding:

Drain the soaked rice and dal. In a blender or wet grinder, grind the rice to a slightly coarse batter (add water as needed). Then, grind the urad dal (and fenugreek seeds) to a smooth paste with some water. The dal batter should be soft and fluffy.

Mixing:

Combine the rice and dal batters in a large bowl. Add the grated beetroot to the batter and mix well.

Add salt to taste and mix again. The beetroot will turn the batter a vibrant pink or red color.

Fermentation:

Cover the bowl with a lid and keep it in a warm place for 8-10 hours or overnight for fermentation. The batter should rise and become slightly bubbly.

Steaming:

Grease your idli molds with a little oil.

Once the batter has fermented, gently stir it, then pour it into the greased idli molds.

Steam the idlis in a steamer or idli cooker for about 10-12 minutes or until they are fully cooked and a toothpick comes out clean.

Serving:

Allow the idlis to cool for a couple of minutes, then gently remove them from the molds.

Serve your beetroot idlis hot with coconut chutney and sambar.

Enjoy your healthy and colorful Beetroot Idlis!

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