By Garima Johar
October 21, 2024
Idlis are the traditional South Indian breakfast option. But with the addition of beetroot, you can not only make your idlis more nutritious but also give them a beautiful pink hue. Here’s how you can make them.
1 cup semolina 1/2 cup urad dal 1 beetroot 1/2 inch ginger 1-2 green chillies 1 tablespoon vegetable oil 1 teaspoon mustard seeds Few curry leaves Salt to taste
Soak urad dal and grind it into a smooth batter. Mix in rinsed semolina and water.
Simultaneously, grind beetroot with ginger and green chillies into a smooth puree.
Add the puree to the fermented batter. Mix in salt to taste and set aside.
Make the tadka with oil, mustard seeds, and curry leaves. Mix the tampering in the idli batter.
Pour the batter into greased moulds and steam for about ten minutes.
Let the idlis cool down, and then serve with sambar and nariyal chutney.