Beetroot Idli and Uttapam is a healthy breakfast or lunch option made using fresh grated nutritious beetroot and Idli batter.
Beetroot is a rich source of folate for vegetarians and adds a lovely pink color to the normal Idlis. Kids love the color and this is a delicious way to add some good food to their diet.
Lunch Box or Travel or Finger Food idea
These beetroot idlis can be packed as lunch, or used as finger food for toddlers. They are also very good for travel or picnic food. Such finger foods are a great grab-and-go idea for busy toddlers and kids who refuse to sit and eat.
Idli Batter for Beetroot Idli and Uttapam
I am using the normal rice and urad dal Idli batter for making this beetroot. However if one prefers, one can make the Instant Rava Idli and add beetroot. Follow this recipe of Instant Carrot Semolina Idli and replace the carrot with beetroot.
Grating or pureeing the beetroot
I prefer to grate the beetroot instead of making a puree and adding it. Few reasons, grating it is easy. One can simply peel, rinse and grate it. There is no cooking involved. Secondly, to puree beetroot, one needs to either steam or cook it a bit to soften. Yes, you can puree it raw too, but for a smooth texture, it is advised to puree. Third, if I cook and add, some nutrition is lost as I would again cook when the idli or uttapam is getting cooked, which I feel is unnecessary. Fourth and last, I love the slight bite that comes in this Idli with grating as against puree. One can use it as required.
Beetroot Idli Uttapam or Dosa with the same batter
With the same Idli batter one can make uttapam or dosa too. I do prefer making uttapam using this batter. The reason is as I am grating and using the beetroot. For dosa smooth consistency is preferred and if you are making dosa just puree the beetroot and add it to the batter.
Recipe with Leftover Idli?
I simply cut the idlis into 4-6 pieces and air-fry them. Kids love the fried idlis and using an air fryer makes it guilt-free and all my leftover idlis are finished too.
Accompaniments with Beetroot Idli or Uttapam
I just love this Idlis with some hot piping tea for breakfast. One can enjoy it with coconut coriander chutney. Recently I enjoyed this with some spicy peanut chutney and we loved it. Hot piping sambar and chutney will go well with this and would be a complete meal.
This is Vegan, Gluten-Free, Dairy-Free, and nut-free. Idlis are steamed and use minimal oil if at all. Dosa and uttapam need a bit of oil.
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Beetroot Idli and Uttapam
- 1 Cup – 250 grams – Idli Batter
- 1 medium sized or 2 small – 40 grams – Beetroot
- Oil for greasing
Preparing the Batter
- Prepare the Idli Batter as per the recipe here.
- Grate or puree the beetroot.
- For pureeing it is advisable to steam or cook the beetroot and then puree it.
- Mix the grated beetroot in the idli batter.
- Fill the idli pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
- Keep the water to boil.
- In the mean time grease the Idli Stand with little oil
- With the help of a spoon fill the molds of the Idli Stand to 90 percent capacity.
- Once the water starts boiling, immerse the Idli stand in it, and close the lid.
- Cook the idli’s for a minimum of 12 minutes.
- Do not open in between as this at times deflate the idlis.
- Idlis should be done in 12 minutes.
- If one wants to test, insert a knife or a toothpick.
- It should come out clean. If not let it cook for another 5 mins.
- Remove it from the pot, and separate each of the layers of the idli stand
- Sprinkle some cold water, about a teaspoon on each of the stand and let it cool for minute.
- At times excess water comes on the Idlis, simply remove it by holding the stand upside down.
- After 1-2 minutes, slide a spoon into the back of the idlis and remove it.
- They should come out easily. If not, just wait for 1-2 mins.
- Yummy Idli’s are ready.
- Heat a pan. (Cast Iron preferred)
- Drizzle around 1/2 teaspoon of oil on it.
- Rub the pan with a clean cloth or half cut onion onion or half cut potato.
- Take around 2 tablespoons of batter and spread it on the pan.
- Do not make it too thin, Uttapam’s are a bit thick.
- Cover and let it cook.
- After 4-5 minutes apply some 1/4 teaspoon of oil on top and flip.
- Cook it on the other side.
- You might notice that there are dark spots on the uttapam, they will occur due to the cooking of the beet.
- Standard US Size cups and spoon used.
- Measurements are a rough guide. One can increase or decrease the quantity of beetroot.
- I will share more pics of Uttapam in a few days. Just forgot to take some.
This recipe first appeared on my blog on 11th October 2017. Today I am updating the contents and pics. Editing the recipe a bit just to scale it down.
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