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–+ servings
Idlis arranged on a white plate with some peanut chutney in center

Beetroot Idli and Uttapam

Beetroot Idli and Uttapam is a healthy breakfast or lunch option made using fresh grated nutritious beetroot and Idli batter.
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 10 Idlis

Ingredients

  • 1 Cup - 250 grams - Idli Batter
  • 1 medium sized or 2 small - 40 grams - Beetroot
  • Oil for greasing

Instructions

Preparing the Batter

  • Prepare the Idli Batter as per the recipe here.
    Fermented Idli Dosa Batter
  • 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.
    Grated Beetroot and Idli Batter

Making Idlis

  • 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.
    Idli batter being added into molds
  • 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.
    Steamed Beetroot 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
    Idlis being cooled for a minute
  • 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.
  • Serve it hot, with Coconut Coriander Chutney and Sambar

Making Uttapams

  • 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.
    Uttapam batter spread out on a pan
  • Do not make it too thin, Uttapam’s are a bit thick.
  • Cover and let it cook.
    Beetroot Uttapam cooked on one side
  • 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.
  • Serve it hot, with Coconut Coriander Chutney and Sambar

Notes

  • 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.