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Beetroot Idli

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Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Beetroot Idli

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4


3 cup idli batter

2 cup grated beetroot

2 teaspoon ground black pepper

3 teaspoon baking soda


Oil to grease


To prepare idli batter

3 cup boiled rice

½ cup udad dal(Split black gram)



Soak both rice and udad dal for 6-7 hours. Grind it into the mixer. Again leave it for 4-5 hours for fermentation. Or you can use ready made idli batter.

Add salt and pepper to the batter. Make two/three parts of the batter depending upon your idli stand. Add 1 teaspoon of baking soda and mix it well. Grease the bowls or idle stand with oil. Pour the mixture into it. Sprinkle grated beetroot. Put it in the idle cooker and steam it for 15 minutes.

Take it out after 15 minutes and put the other set of idlis. Adding cooking soda to every portion of mixture to be steamed helps the idlis to raise it properly and make it soft.

Generally children tend to avoid eating beetroot. This is the best way to make it colourful and tempting for them.

Serve it hot with green chutney or garlic chutney