Dry roast rice flour 5 minutes with continuous stirring.
Grate the beetroot and grind it in mixie with little water.
Filter it and keep aside
Add beetroot juice with roasted rice flour.
Grind it in mixie to get smooth powder.
Grate coconut and carrot.
Put idli cooker on the stove
Take a small tumbler and first fill it with grated coconut, then rice flour and again coconut on the top.
Invert this in the idli plate.
In another tumbler instead of coconut add grated carrot and follow the same method.
Fill 4 tumblers like this and steam it for 15 minutes.
For kadalai curry soak chickpeas for 6 hrs and pressure cook it.
Place a kadai on the stove and add gingelli oil.
When it is hot add mustard seeds snd and jeera.
Add finely chopped onion and tomatoes and curry leaves.
Saute well and and tamarind syrup and chilli powder.
Add cooked chickpeas with cooked water.
Add chilli powder, coconut paste and salt.
Cook it until it reaches required consistency.
Transfer it to serving bowl and garnish with coriander leaves.