Beetroot Thatte Idli is a vibrant twist on the classic South Indian breakfast. Made with homemade dosa batter and grated beetroot, these large, soft idlis are steamed on a muslin cloth, giving them their signature fluffy texture. They're wholesome, colourful, and perfect for breakfast or brunch.

What is Beetroot Thatte Idli?

Thatte Idli is a large, plate-style idli that is softer and fluffier than regular idlis. This version combines fresh grated beetroot with fermented dosa batter, creating naturally colourful idlis with a subtle sweetness and soft texture.

Main Ingredients of Beetroot Thatte Idli:

For the Dosa Batter

• Idli Rice – 2 cups

• Urad Dal – ½ cup

• Poha – ½ cup

• Fenugreek Seeds – ½ tsp

• Salt – 1½ tsp

• Water – As required

For the Beetroot Idli

• Dosa Batter – 3 cups

• Beetroot – 1 medium (grated)

What Is So Special About Beetroot Thatte Idli?

The grated beetroot adds natural colour, nutrition, and a slight sweetness without changing the soft texture of the idli. Steaming the batter on a muslin cloth creates the signature airy texture that Thatte Idlis are known for.

Quick and Easy Beetroot Thatte Idli:

Once the batter is fermented, these idlis come together in just a few minutes and make a healthy, filling breakfast.

How to Make Beetroot Thatte Idli

Step 1: Prepare the Dosa Batter

1. Wash and soak the idli rice, urad dal, poha, and fenugreek seeds separately for 4–6 hours.

2. Grind the urad dal until light and fluffy.

3. Grind the rice, poha, and fenugreek into a smooth batter.

4. Combine both batters and add the salt.

5. Cover and ferment overnight or for 8–10 hours.

Step 2: Prepare the Beetroot Batter

1. Transfer the fermented dosa batter to a large bowl.

2. Add the grated beetroot.

3. Mix gently until well combined.

Step 3: Prepare the Steamer

1. Fill a steamer or large pot with hot water and bring it to a gentle boil.

2. Stretch a clean muslin cloth tightly over the top of the vessel.

3. Secure the cloth with a rubber band.

4. Lightly wet the muslin cloth.

Step 4: Steam the Idli

1. Pour a ladleful of the beetroot batter onto the centre of the muslin cloth.

2. Cover the vessel with a lid.

3. Steam for 10–12 minutes, or until the idli is cooked through.

4. Carefully remove the cloth and lift the idli off gently.

Step 5: Serve

1. Slice into wedges.

2. Serve hot with coconut chutney, podi, or sambar.

Expert Tips

1. Use well-fermented batter for the softest idlis.

2. Grate the beetroot finely so it mixes evenly into the batter.

3. Keep the muslin cloth damp to prevent sticking.

4. Do not overfill the cloth, as the batter spreads while steaming.

5. Serve immediately for the best texture.

Recipe Card

Beetroot Thatte Idli

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Category

Breakfast

Servings

4

Prep Time

20 minutes

Cook Time

12 minutes

Calories

220

Make soft and fluffy Beetroot Thatte Idli with homemade dosa batter and fresh grated beetroot. Steamed on a muslin cloth, this colourful South Indian breakfast is healthy, delicious, and easy to make.

Author:

Samridh

Ingredients

For the Dosa Batter

• 2 cups idli rice

• ½ cup urad dal

• ½ cup poha

• ½ tsp fenugreek seeds

• 1½ tsp salt

• Water, as required

For the Beetroot Thatte Idli

• 3 cups fermented dosa batter

• 1 medium beetroot, grated

Directions

1. Prepare and ferment the dosa batter.

2. Mix the grated beetroot into the fermented batter.

3. Stretch a damp muslin cloth over a steamer and secure it with a rubber band.

4. Pour the batter onto the cloth.

5. Cover and steam for 10–12 minutes until cooked.

6. Remove carefully and serve hot with chutney and sambar.

Recipe Note

Keep the muslin cloth damp throughout steaming to ensure the idli releases easily and maintains its signature soft, fluffy texture.