Go Back
South Indian Instant Beetroot Carrot Rava Idli in a round tray with a whisk on top
Print Pin
0 from 0 votes

South Indian Instant Beetroot Carrot Rava Idli Recipe

Step by step recipe of instant beetroot carrot rava idli! Made with healthy ingredients, these soft & spongy steamed cakes can be served as breakfast/snack.
Course Breakfast, Snack
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1 cup semolina/rava
  • 1 cup sattu flour/besan/chickpea flour
  • 3 tbsp flax seed powder
  • 1 cup buttermilk
  • 2 carrots boiled with little salt and turmeric powder
  • 1 Beetroot boiled with little salt and turmeric powder
  • 1 tsp Soda-bicarb Optional
  • Salt as required
  • 5 green chillies finely chopped
  • 3-4 Curry leaves Optional
  • 1 tbsp ginger paste


  • Boil beetroot and carrots in water with salt + turmeric powder. Once cooked, peel off the skin and blitz to a smooth puree. In a mixing bowl, add sattu mix/chickpea flour/besan along with rava/semolina, flax seed powder and salt. Then add chopped curry leaves, minced green chillies and ginger paste. Then add the beetroot carrot puree to the bowl. Give it a pancake batter consistency by adding buttermilk/water.  Grease idli molds with cooking spray and pour a spoonful of batter in each mold. Steam these cakes for 10-12 minutes. Once its cool, open the idli cooker and carefully remove the idli onto a plate. Serve them with some spicy chutney or sambhar on the side. 


I didn't blend the spinach along with the beets because I wanted to retain the rich pink color.
You can any other veggies to this batter as well
You can make this a zero oil recipe by avoiding the tadka and the greasing