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.
About Beetroot Oats Idli
Beetroot Oats Idli is a healthy and filling South Indian-style breakfast or snack dish that is sure to brighten your day. It is also a great option to pack for school or office lunch boxes.
Made using fresh beetroots, instant or rolled oats, yogurt, and a few other simple ingredients, this dish is very easy to make and comes together in under 40 minutes.
Serve it with your favorite chutneys like Coconut Chutney, Curry Leaves Coconut Chutney, Red Chilli Coconut Chutney, Onion Tomato Chutney, or Sweet Tomato Chutney.
A big bowl of sambar on the side will be perfect too.
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 or Greek yogurt helps to bind the batter.
Beetroot – Use fresh plump beetroots to make the idli.
Others – You will also need salt, mustard seeds, white urad dal, cashew nuts, curry leaves, vegetable oil, and ENO fruit salt.
You can replace cashew nuts with peanuts too.
If ENO fruit salt is not available, then mix baking soda with lemon juice and use it in’s place.
Beetroot And Oats Idli taste best right out of the steamer but you can store the leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat them in a microwave or steamer before serving.
You Might Also Like
Beetroot Oats Idli Recipe
- 1 cup instant or rolled oats
- ½ cup fine semolina (sooji)
- ½ cup plain yogurt (dahi)
- ½ teaspoon salt
- 2 teaspoons vegetable oil
- ½ teaspoon 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
- 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.