This Beetroot Oats Idli packs the goodness of Beet root and Oats and is super easy to make for breakfast. You can pack it for your kids lunch box too.
Dry roast oats till slightly browned and powder it.
Dry roast semolina and keep it aside.
Let both of them cool.
Mix powdered oats and semolina with curd, salt and enough water to make a medium consistency batter.
For tempering, heat oil in a pan.
When oil becomes hot, add mustard seeds and urad dal.
Let the mustard splutter and urad dal turn brown.
Add cashew nuts and fry until light brown.
Add curry leaves.
Add grated beetroot and saute it for one minute.
Pour the tempering over the batter and mix well.
Keep the batter aside for 5-10 mins.
If the batter has absorbed water, then adjust the consistency of the batter.
Heat the idli steamer.
Grease idli moulds with oil.
Add fruit salt in the batter and mix lightly with spoon.
Pour the batter in moulds till 3/4 only as idlies will rise after steaming.
Steam for 10-15 mins till toothpick inserted comes out clean.
Serve with coconut or tomato chutney.
You can use pureed beetroot in place of grated beetroot.