How to make Rainbow Idli with Beet Ketchup -

These rainbow idlis made with different coloured vegetables and nuts are served with ruby red ketchup made with beetroots

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Readymade idli batter, Oil (ऑइल)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Rainbow Idli with Beet Ketchup checkout Spot Idli . You can also find more Snacks and Starters recipes like Chole Tacos Cap Cheese Toast Moong Stuffed Capsicum Aloo Paneer Pops

Rainbow Idli with Beet Ketchup

Rainbow Idli with Beet Ketchup Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Rainbow Idli with Beet Ketchup Recipe

  • Readymade idli batter 2 cups

  • Oil for greasing

  • Salt to taste

  • Carrot , peeled and grated 1 small

  • Sweetcorn kernels , boiled and crushed 1/2 cup

  • Blueberries 10-12

  • Nuts , chopped 1/2 cup

  • Green peas , slightly crushed 1/2 cup

  • Beetroot , boiled and pureed 2 tablespoons

  • Beet ketchup

  • Beetroot , boiled and pureed 1 cup

  • Apple cider vinegar 3/4 cup

  • Brown sugar 1/2 cup

  • Coriander powder 1 teaspoon

  • 5 spice powder 1/4 teaspoon

  • Clove powder 1/4 teaspoon

  • Black peppercorns , crushed 1/2 teaspoon

  • Tomato puree 2 tablespoons

  • Salt to taste


Step 1

Heat a steamer with water, grease the idli moulds with oil.

Step 2

Add salt to the idli batter and mix well. Put a spoonful of idli batter in each dent. Top the idli batter in each dent with carrot, sweetcorn, blueberry, nuts, green peas and beetroot puree.

Step 3

Place the mould in the steamer and steam for 10 minutes.

Step 4

To make ketchup, heat a non-stick pan, add beetroot puree, apple cider vinegar, brown sugar, coriander powder, 5 spice powder, clove powder, black peppercorns, tomato puree and salt and mix well. Cook till the mixture thickens. Take the pan off the heat and let the ketchup cool down to room temperature. Transfer into a small container with a lid.

Step 5

Remove the idlis from the steamer, let them cool and then demould.

Step 6

Wrap them in Freshwrapp and pack in the tiffin with beetroot ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.