Beetroot Oats Idli Recipe

A white bowl with red handles holds five Beetroot Oats Idlis garnished with curry leaves, arranged around a small bowl of green chutney. The bowl sits on a burlap cloth, with more curry leaves scattered nearby.

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 breakfast or evening snacks. Here is how to make these.

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Breakfast

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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