Name: Beetroot Idli
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 20 people (4 idlis each)
Cuisine: South Indian
Ingredients: 8 cups Idli Rice (soaked for 6 hours); 2 cups Urad Dal (soaked for 6 hours); 1 cup Poha (Aval) (soaked for 30 minutes before grinding); 4 medium-sized Beetroot (peeled and grated); 2 tablespoon Salt (to taste); 2 tablespoon Oil (for greasing molds)

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How to Prepare

Prepare the batter by mixing the pre-processed idli rice, urad dal, and poha as per the pre-processing steps.
Peel and grate 4 medium-sized beetroots. Squeeze out excess juice if necessary to avoid a watery batter.
Add the grated beetroot to the idli batter and mix well to ensure even color distribution.
Add salt to taste and let the batter rest for 30 minutes.
Grease the idli molds with a little oil or ghee.
Pour the batter into the idli molds, filling each mold about 3/4 full.
Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
Check if the idlis are cooked by inserting a toothpick; it should come out clean.
Allow the idlis to cool for 2-3 minutes, then remove them from the molds using a spoon.
Serve hot with coconut chutney and sambar.