_60_60.jpg "Tiffin Expert Neha Mathur")
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.
Prep Time
 |
| 20 mins |
Cook Time
 |
| 15 min |
Rating
Ingredients
- 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
Method of Preparation
- 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 the 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, adjust the consistency of the batter.
- Heat the idli steamer. Grease idli moulds with oil.
- Add fruit salt and Kissan Tomato Ketchup in the batter and mix lightly with a spoon
- Pour the batter in the moulds till 3/4 of the way as idlis will rise after steaming.
- Steam for 10-15 mins till toothpick inserted comes out clean.
- Serve with coconut or tomato chutney.
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