Ingredients-
• 1 cup light roast semolina
• 1 cup curd
• to taste salt
• 1/2 cup beetroot puree
• 1/2 inch ginger
• 3 green chilies
• 1 tbsp cashew nuts
• 1 tsp urad dal
• 5-6 curry leaves
• 1 tsp Eno fruit salt
Method-
1. First, chop the beets and place them in a jar. Add the ginger and green chilies, combine with a little water, and puree until smooth.
2. Combine semolina, curd, salt, and beetroot puree in a bowl. Then, add a little water to make a batter. Set it aside for a while.
3. Right away, heat some oil in a tempering pan. Add the curry leaves, urad dal, finely chopped onions, and mustard seeds to the tempering to make it.
4. Stir the batter after adding this tempering.
5. Prepare the idli maker and add the eno fruit salt to it.
6. Steam the batter for 10 minutes in each of the moulds. The beetroot idlis are prepared.