Beets Idli | How to make Idli without Rice

Beets Idli

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Beets Idli is a healthy and easy Idli to make and with Beetroot included, it becomes a very healthy breakfast dish.

We love making idlis for breakfast or dinner and if was coming colourful as these Beets Idli, we are all for it!

What’s even more interesting is when you can make an Idli without Rice. The dals are soaked and ground, fermented overnight. Then you temper with seasoning ingredients along with grated beets. Steam and you have beautiful Idlis ready! These Idlis make an excellent diet for Diabetics and if you plan ahead, this becomes an easy meal.

I served it with Coriander Coconut Chutney and Podi, it was such a filling meal!

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Beets Idli

PIN This for Later!How to make Beets Idli

Beets stuffed Idli

Beets Idli | How to make Idli without Rice

Ingredient  Needed:
1/2 cup Split Moong Dal
1/2 cup Urad Dal
1 tsp Fenugreek Seeds / Methi Seed
2 tsp Cooking Oil
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Urad Dal
Handful Curry Leaves
1/2 cup Beets grated
Wash and soak all the dals for 1/2 hour. Drain and grind to a smooth paste.
Ferment this batter overnight.
Just before making idlis, heat a nonstick pan with oil, temper with curry leaves, mustard, and urad dal.
Next, add the grated beets and saute for a few minutes.
Add this tempering to the idli batter, mix well.
Grease the Idli molds and pour into the dents.
Steam the idlis for 15 to 20 mins.
Serve with Side dishes.

Beetroot Idli

Beets Idli | How to make Idli without Rice

Beets Idli is a healthy and easy Idli to make and with Beetroot included, it becomes a very healthy breakfast dish.
Course Breakfast, Dinner
Cuisine South Indian
Keyword Diabetic diet, Steamed Food
By Cook Method Steamed
Occasion Weekend Special
By Diet Diabetic, Healthy Recipes
Dish Type Idli Varieties
Author Srivalli

Ingredients

  • 1/2 cup Split Moong Dal
  • 1/2 cup Urad dal
  • 1 tsp Fenugreek Seeds / Methi Seed
  • 2 tsp Cooking Oil
  • Salt to taste
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad dal
  • Handful Curry leaves
  • 1/2 cup Beets grated

Instructions

  • Wash and soak all the dals for 1/2 hour. Drain and grind to a smooth paste.
  • Ferment this batter overnight.
  • Just before making idlis, heat a nonstick pan with oil, temper with curry leaves, mustard, and urad dal.
  • Next, add the grated beets and saute for a few minutes.
  • Add this tempering to the idli batter, mix well.
  • Grease the Idli molds and pour into the dents.
  • Steam the idlis for 15 to 20 mins.
  • Serve with Side dishes.
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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12 comments

  1. Wow ! Y beetroot idlis withy rice look perfect ! Infact they look so pretty with that reddish hue . There are only dals in the Idli , but yet they are so soft – and you have not used any eno or soda ! Is it the fermentation that makes them soft ?

  2. The recipe is quite interesting Valli. Without rice, the idsli have turned out perfect. The beets add a wonderful colour to the idlis. Kids would love such colourful breakfast.

  3. Wow Valli! That’s a wonderful and healthy idli. Though I don’t have any problem with rice but just dals and beetroot… Great. Would love to try ????

  4. Very interesting recipe to use only dal to make idli. Adding beetroot makes it more healthy. Thanks for sharing

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