Bloody Beetroot Idlis with Coconut Chutney Skulls

Prep Time: 20 mins
Cook Time: 15 mins
Serves: 4

Cookware Used: Mahaa Multi Kadai (Idli Plates + Chutney Bowl)
Why Mahaa? Even steaming, durable stainless steel, and BIS-certified quality that keeps colours and nutrients intact.

🧡 Ingredients

For Beetroot Idlis:

• Idli batter – 2 cups

• Beetroot (boiled & pureed) – ½ cup

• Salt – to taste

• A pinch of Eno (optional, for fluffiness)

• Oil – for greasing idli plates

For Coconut Chutney “Skulls”:

• Fresh grated coconut – 1 cup

• Green chilli – 1

• Roasted chana dal – 2 tbsp

• Ginger – ½ inch piece

• Salt – to taste

• Water – as required

• Black peppercorns / mustard seeds – for eyes (decoration)

🩸 Instructions

1️⃣ Make the Bloody Batter
Blend the boiled beetroot to a smooth puree.
Mix it into the idli batter until it turns bright crimson pink.
Add salt and Eno, mix gently.

2️⃣ Steam to Perfection (Mahaa Style)
Grease your Mahaa Multi Kadai’s idli plates lightly with oil.
Pour the beetroot batter into the moulds.
Steam for 10–12 minutes until soft and fluffy.

3️⃣ Shape the Skull Chutney
Grind all chutney ingredients into a smooth paste.
Scoop onto a plate and shape small skulls using a spoon or mould.
Use peppercorns or mustard seeds as “eyes.”

4️⃣ Serve & Scare Deliciously!
Plate the beetroot idlis with skull chutney beside them — spooky, tasty, and totally Halloween-worthy!

🪄 Mahaa Tip

For a steam-perfect, evenly cooked texture, always let your Mahaa Multi Kadai heat for a minute before placing the idli plates.
That’s how you get fluffy idlis without sogginess.

👩🍳 Presentation Idea

Serve on a black or slate plate with a drizzle of coconut chutney “blood splatter” and garnish with curry leaves for drama.