Beetroot Idli With Coconut Chutney Recipe

This pink idli is a healthier, nutritious version of regular idlis ! Have them with coconut chutney to make a complete meal full of carbs, protein and fats.

Nutritional info

  • 2.6 gm
    Total Fat
  • 5.3 mg
    Calcium
  • 0.3 mg
    Iron
  • 14.4 gm
    Carbohydrate
  • 94.9 kcal
    Energy
  • 1.4 mcg
    Vitamin A
  • 1.2 gm
    Protein
  • 0.4 mg
    Vitamin C
2.0 Tbsp(27.0 gm) Rice
2.0 Tsp(8.0 gm) Urad Dal
2.0 Grated Tbsp(17.0 gm) Beet Root
0.13 Tsp(0.58 gm) Salt
0.53 Tsp(2.0 ml) Oil
0.63 Chopped Tbsp(6.0 gm) Fresh Coconut
32.0 Ml(32.0 ml) Water
0.31 Tbsp(3.0 gm) Chana Dal
0.08 Tsp(0.38 gm) Tamarind
0.31 Chopped Tsp(0.66 gm) Green Chilli
0.16 Grated Tsp(0.3 gm) Ginger
1.0 Number(0.14 gm) Kadi Patta
0.08 Tsp(0.3 gm) Urad Dal
0.16 Tsp(0.59 gm) Rai
0.08 Tsp(0.36 gm) Salt
0.16 Tsp(0.53 ml) Oil
16.0 Ml(16.0 ml) Water
  • For Batter

    Add batter, 2 tbsp grated beet root and mix well.

  • Grease Idli Mold with 1/2 tsp Oil

  • Add Batter into it

  • Cover and Steam till Cooked

  • Serve with Coconut Chutney