Beetroot Oats Idli

4.67 from 3 votes

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.

Beetroot Oats Idli served on a plate.
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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 is a delicious Indian recipe that can be served with chutney on the side for a filling and healthy breakfast or evening snacks. Here is how to make these.
4.67 from 3 votes

Beetroot Oats Idli Recipe

Beetroot And Oats Idli is a delicious Indian recipe that can be served with chutney on the side for a filling and healthy breakfast or evening snacks. Here is how to make these.
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 10 minutes
Total: 40 minutes
Servings: 6 people

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
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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.

Notes

You can use pureed beetroot in place of grated beetroot.

Nutrition

Calories: 146kcal, Carbohydrates: 21g, Protein: 5g, Fat: 4g, Sodium: 17mg, Potassium: 167mg, Fiber: 2g, Sugar: 1g, Vitamin A: 25IU, Vitamin C: 13.9mg, Calcium: 20mg, Iron: 1.7mg
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