I started using whole black urad for making idlis when I got to know that the skin has all the fibre in it. Urad has the next high protein content after soy bean. This idli batter will be slightly greyish due to the black skin but once you added the beets to it, then no one could figure out that it was made from whole black urad.
What you need
Idli rice - 3 cups
Whole black urad - 3/4 cup
Soak overnight rice and urad
Grind Urad first softly. I let it run in the grinder for 45 mins by adding water every 15 mins.
Grind Rice coarsely. Be careful, it just takes few mins to grind this.
Add salt and mix well with hand. Let it ferment alteast for 8 hrs. The whole mixture would have come up.
Whenever you are ready to make the idli, grate one medium sized beet root in your grater. Add this to the portion of the batter and mix well. Coat the idli moulds with little oil and pour the batter into all the moulds. Steam cook for 12-15 mins depending upon the stove you have. Pink idli is ready.
One note: If you keep the beet mixed batter for later use, the color of the idli will be faded pink.
This idli is not only pleasing to the eyes but also very good for your body.
I made avacado chutney, Tomato chutney and masoor dal sambar as accompaniments.