Beetroot, grated packed, is used to make idli batter, which is 1 cup, and oil is used for greasing idli plates.
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First of all, cut the beetroot and take it in a jar, add green chilies and ginger to it, mix a little water and make a smooth puree.
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Put semolina, curd, salt and beetroot puree in a bowl and prepare a batter by adding little water. Keep it aside for some time.
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Now, take a tempering pan and heat some oil in it. Prepare the tempering by adding mustard seeds, urad dal, finely chopped onions and curry leaves.
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Add this tempering to the batter and mix well.
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Add eno fruit salt to it and prepare the idli maker.
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Adjust consistency. Add water if needed to maintain batter consistency.
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Mix with idli batter. Combine beetroot puree with idli batter.
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Add spices (optional). Incorporate spices like cumin, coriander or ginger.
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Use a spoon to remove the idlies. Pour the batter into all the molds and steam for 10 minutes. Beetroot idlis are ready!
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