Valentine’s Day Special: Beet Idlis

Beet root Idlis (Rice and Lentil Bread)The family has a new name for me – ‘sneaky mom’ 🙂 Can’t blame them …I have been really on a roll lately adding spinach and carrot to idlis, then adding beets to the vegan chocolate cake I baked last weekend. So anyways I am happy with the title and the family is not really complaining. In fact they are actually surprised that despite the sneaked in veggies , the dishes are still coming out so tasty.

So encouraged by that response I made beet idlis adding beet puree to the idli batter. As I placed them in the idli moulds, looking at the gorgeous pink color an idea struck me. V-day being just around the corner, why not make heart-shaped ones out of these cute little pink babies! So I used a cookie cutter to cut out a few heart shaped ones from the steamed idlis. It was a great idea – my daughter loved them! And the idlis tasted great. Served it with the usual accompaniments of sambhar and coconut chutney.

Bringing these gorgeous looking idlis to Throwback Thursdays this week. And to Fiesta Friday where Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower are co-hosts this week.

Beet Idlis (Rice and Lentil Steamed bread with beets)

  • Servings: Makes 8 idlis
  • Time: about 1 hour, 15 minutes
  • Difficulty: Moderate
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1 cup Idli batter (see recipe here)

1 tbsp beet puree (beets first cooked and then pureed with very little water)


Mix the beet puree with the idli batter and steam the idlis in greased idli moulds for about 10 minutes or until done.

Let cool and then carefully get them out using a paring knife.

To get heart shapes, cut the round idlis into heart shapes using a heart shaped cookie cutter.


Beet root Idlis (Rice and Lentil Bread)

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