Beetroot Idli Recipe: Elevate Your Breakfast Routine With This Healthy Dish

Are you looking to add a nutritious twist to your breakfast routine? If so, consider trying Beetroot Idli, a vibrant and healthy variation of the traditional and very popular South Indian dish. Combining the classic idli with the rich flavours and nutritional benefits of beetroot, this dish not only elevates your morning meal but also provides a colourful, delicious start to your day. This easy recipe is by Chef Aarthi Vivekanandan.

Beetroot Idli Recipe

If you are someone who is quite health conscious then Beetroot Idli can be a good option to try and add to your diet. Beetroot Idli is usually served with South Indian-style coconut chutney, tomato chutney, sambar, or garlic chutney. Beetroot is a powerhouse of essential nutrients including vitamins A, C, folate, and minerals such as iron, potassium, and manganese. These nutrients contribute to the overall health of the body. Scroll down to learn how you can make this healthy and tasty dish at home:

How To Make Beetroot Idli

1. Begin by soaking the urad dal and idli rice separately in plenty of water for at least 4-5 hours or overnight. This step is crucial as it softens the dal and rice, making them easier to grind.

2. After soaking, drain the dal and rice. Grind the urad dal into a smooth paste, adding a little water if necessary. Next, grind the idli rice into a slightly coarse paste. Combine both pastes in a large bowl. You can also use store-bought idli batter.

3. Then grate the beetroot and add it to the idli batter. Beetroot not only adds a vibrant colour but also infuses the batter with its sweet, earthy flavour.

4. You can now cover the bowl with a cloth and leave it for a few hours. The batter should double in volume and develop a slightly sour smell, indicating that it’s well-fermented.

5. Now grease the idli moulds with a little oil. Pour the batter into the moulds, filling them about 3/4 full. Place the moulds in a steamer or an idli maker and steam for about 10-15 minutes. Check for doneness by inserting a toothpick or knife into the idlis; it should come out clean.

6. Allow the idlis to cool slightly before removing them from the moulds. Now serve hot with coconut chutney and sambar.

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