Beetroot Oats Idli
on May 23, 2022, Updated Oct 23, 2023
Beetroot Oats Idli is a delicious Indian recipe that can be served with chutney on the side for a filling and healthy breakfast or evening snack. Here is how to make these.
Here are some more beetroot recipes that you may like: Beetroot Raita, Beetroot Halwa, Beetroot Poriyal, Beetroot Pachadi, and Beetroot Rasam.
About Beetroot Oats Idli
Beetroot Oats Idli is a healthy and filling South Indian-style breakfast or snack dish that will brighten your day. Packaging for school or office lunch boxes is also a great option.
This dish uses fresh beetroots, instant or rolled oats, yogurt, and a few other simple ingredients. It is very easy to make and comes together in under 40 minutes.
Serve it with your favorite chutney. A big bowl of sambar on the side will be perfect, too.
Ingredients
Oats – You can use instant oats or rolled oats (old-fashioned oats) to make idlies.
Semolina – Use fine semolina to make this idli.
Yogurt – Plain yogurt (dahi, curd) or Greek yogurt helps to bind the batter.
Beetroot – Use fresh, plump beetroots to make the idli.
Others – You will also need salt, brown mustard seeds, white urad dal, cashew nuts, curry leaves, oil, and ENO fruit salt.
You can replace cashew nuts with peanuts, too.
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Beetroot Oats Idli Recipe
Ingredients
- 1 cup instant or rolled oats
- ½ cup fine semolina (sooji)
- ½ cup plain yogurt (dahi, curd)
- ½ teaspoon salt
- 2 teaspoons oil
- ½ teaspoon brown mustard seeds
- 4-6 curry leaves
- ½ teaspoon white urad dal
- 10-15 cashew nuts (broken)
- ½ cup grated beetroot
- ¾ teaspoon ENO fruit salt
Instructions
- Dry roast oats over medium heat until they are light brown in color. Stir frequently while roasting.
- Transfer the oats to a grinder or a food processor and grind to make a fine powder.
- Dry roast semolina over medium heat until light brown in color. Stir frequently while roasting.
- Transfer the powdered oats and roasted semolina to a large mixing bowl.
- Add yogurt, salt, and enough water to make a dosa batter-like batter.
- For tempering, heat oil in a pan over medium-high heat.
- When oil becomes hot, add mustard seeds, curry leaves, and urad dal and fry until the dal until light brown in color.
- Add cashew nuts to the pan and fry until they turn light brown.
- Add grated beetroot to the pan and saute it for one minute.
- Pour the tempering over the batter and mix well.
- Cover the bowl with a lid and keep aside for 10 mins.
- If the batter has absorbed water and has become thick, then adjust the consistency of the batter by adding some more water.
- Heat an idli steamer.
- Grease idli molds with oil.
- Add ENO fruit salt to the batter and mix lightly with a spoon.
- Pour the batter in the molds till they are ¾th full.
- Steam for 10-15 mins or till a toothpick inserted in the center of the idli comes out clean.
- Remove the idlies from the mold using a spoon.
- Serve with coconut or tomato chutney.
This would make such an amazing breakfast!
Yes Pamela. We had it for breakfast and loved it.
Cool kadai and great recipe. I only want new ideas to use oats. These looks like a must try!
Do try it. I am sure you will love it 🙂