Tired of the same old breakfast routine? Spice things up with these vibrant and delicious Beetroot Idlis! This South Indian staple gets a colorful and nutritious makeover with the addition of beetroot, adding a subtle earthy sweetness and a beautiful rosy hue. Beetroot is packed with vitamins and antioxidants, making this breakfast treat both delightful and healthy. These soft and fluffy idlis are surprisingly easy to make, even for novice cooks, and are perfect for a quick and satisfying meal any time of day. They're equally enjoyable plain or with your favorite sambar and chutney.
This recipe offers a simple, step-by-step guide to creating perfectly steamed beetroot idlis that will impress your family and friends. Ready to transform your breakfast experience? Let's dive into the easy-to-follow instructions and create these stunning and tasty Beetroot Idlis together!
Tools Needed
- Blender/Mixer
- Sieve
- Idli mould
- Idli steamer
Ingredients
- Beetroot: 2 small
- Semolina: 1.5 cups
- Gram flour: Optional, can replace half of semolina
- Curd (Yogurt): 0.5 cups
- Water: As needed
- Oil: 2-3 tbsp (mustard oil preferred)
- Powdered Sugar: 2 tbsp
- Green chilies: 1 big, grated
- Ginger: A little
- Salt: 1 tbsp
- Coconut: 0.5 weight of chutney
- Tomato: 1 thick
- Green chilies for chutney: 1, grated
- Curd for chutney: 5-6 tbsp
- Roasted peanuts: 0.5 tbsp (optional)
- Red chili powder: 0.5 tbsp (optional)
- Sugar: 1 tbsp (optional)
- Oil/Ghee/Butter for tempering: 1-2 tbsp
- Sesame seeds: A little
- Mustard seeds: A little
- Curry leaves: Optional
- Asafoetida: Optional
- Baking powder/ Eno: 0.5 tbsp (optional, for fluffier idlis)
Step-by-Step Instructions
Step 1. Prepare the Beetroot and Batter
- Boil beetroots until soft. Peel and blend into a smooth paste.
- Mix semolina, gram flour (if using), curd, beetroot paste, oil, sugar, green chilies, ginger, and salt. Add water gradually to achieve a smooth, pourable batter.
- Sieve the batter for a smoother texture.
- Add baking powder or Eno to the idli batter just before steaming for fluffier idlis.
Step 2. Steam the Idlis
- Grease the idli mould with oil. Fill the moulds with the batter.
- Steam the idlis for 8-10 minutes until cooked through.
- Let the idlis cool slightly before removing from the mould.
Step 3. Make the Chutney
- Blend coconut, tomato, green chilies, curd, roasted peanuts (optional), red chili powder (optional), sugar (optional), and salt. Adjust consistency with water.
- Heat oil/ghee/butter, add sesame seeds, mustard seeds, curry leaves (optional), red chili powder (optional), and asafoetida (optional).
Step 4. Serve
- Serve hot with the chutney.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- For a brighter red color, use fresh beetroots and don't overcook them.
- Adjust the consistency of the batter with water as needed. A slightly thin batter helps in achieving soft and fluffy idlis.
- If using baking powder instead of Eno, use about half a spoon and add a little water to activate it.
- Don't overfill the idli molds. Leave some space for the batter to rise.
- Serve immediately for the best taste and texture.
Nutrition
- N/A
FAQs
1. Can I use frozen beetroot for this recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using it.
2. What if my idlis don't turn out fluffy?
Ensure the batter is fermented properly (until it's doubled in volume). Over-mixing the batter can also result in tough idlis. Use fresh ingredients and steam appropriately.
3. Can I store leftover beetroot idlis?
Yes, store them in an airtight container in the refrigerator for up to 2-3 days. You can reheat them by steaming or microwaving.
These vibrant beetroot idlis are a delightful and healthy addition to your breakfast or Iftar meal. Their soft texture and subtle sweetness make them a crowd-pleaser, guaranteed to brighten up your day. Enjoy this simple yet impressive recipe and share the deliciousness with your loved ones!