Learn how to make a healthy Beetroot Oats Idli with a recipe by Neha Mathur. This snack recipe can be served with Coconut Chutney in your child’s tiffin.
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Instant Oats: 1 cup
Semolina: 1/2 cup
Curd: 1/2 cup
Fruit salt or Eno: 1/2 tsp
Beetroot, grated: 3/4 cup
Mustard seeds: 1/2 tsp
Urad dal: 1/2 tsp
Cashew nuts: 10-15 broken
Curry leaves: 4
Oil: 2 tsp
Kissan Tomato Ketchup: 3 tbsp
Salt to taste
Water for batter as required
Step 1 Dry roast oats till slightly browned and powder it. Dry roast semolina and keep it aside. Let both of them cool.
Step 2 Mix powdered oats and semolina with curd, salt and enough water to make a medium consistency batter.
Step 3 For tempering, heat oil in a pan. When the oil becomes hot, add mustard seeds and urad dal. Let the mustard splutter and urad dal turn brown.
Step 4 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.
Step 5 Keep the batter aside for 5-10 mins. If the batter has absorbed water, adjust the consistency of the batter.
Step 6 Heat the idli steamer. Grease idli moulds with oil.
Step 7 Add fruit salt and Kissan Tomato Ketchup in the batter and mix lightly with a spoon
Step 8 Pour the batter in the moulds till 3/4 of the way as idlis will rise after steaming.
Step 9 Steam for 10-15 mins till toothpick inserted comes out clean.
Step 10 Serve with coconut or tomato chutney.