Beetroot Oats Idli in a Healthy manner.

July 28, 2020 By Poonam Kushwaha

Beetroot Oats Idli recipe is Easy to make Tiffin Snack, It is Combination of Healthy Beetroot and Oats.

Beetroot Oats Idli


Grated Beetroot
Semolina (suji/ rava)
  • 100gms Semolina (suji/ rava)
  • 75gms Oats
  • 1/2 tablespoon Salt
  • 250 ml Water
  • 120gms Yogurt
  • 2 tablespoon Oil
  • 1/2 tablespoon Mustard seeds
  • 1/2 tablespoon White lentils (urad dal)
  • 10 Curry leaves
  • 2 tablespoon Cashews (chopped)
  • 100gms beetroot (grated)
  • 1 tablespoon Fruit salt / baking soda.
  • 100gms Coconut (grated)
  • 2 tablespoon Ginger finely chopped
  • 1 tablespoon Green chili finely chopped
  • 2 tablespoon Roasted split bengal gram
  • 2 tablespoon Tamarind pulp
  • Water
  • 2 Dry red chili
  • 1/4 tablespoon Asafoetida

Preparation Method:

Beetroot Oats Idli Batter
  1. Take a pan, add semolina (suji/ rava) and fry roast until it turns golden brown in colour.
  2. Remove it from heat and keep aside.
  3. Take a another pan, add oats and dry roast until it turns golden brown in colour.
  4. Remove it from heat and transfer this into a blender and blend it into a fine powder.
  5. In a mixing bowl, add roasted semolina (suji/ rava), blended oats powder, salt, 250 ml water and mix gently.
  6. Add yogurt and mix it thoroughly.
  7. Rest the mixture for 15-20 minutes.
  8. Heat oil in a pan, add mustard seeds, white lentils (urad dal) and stir for a minute.
  9. Add curry leaves, cashews and mix it again.
  10. Cook until it turns golden brown in colour.
  11. Add grated beetroot and mix it well.
  12. Cook for 7-10 minutes on medium heat.
  13. Transfer this into the semolina (suji/rava) mixture.
  14. And, Mix it well.
  15. Add fruit salt/ baking soda, 30 ml water and mix it well.
  16. Pour the batter into the idli moulds.
  17. Heat some water in a idli pot, place the idli moulds in it.
  18. Cover with lid and steam for 15 minutes.
  19. Open the lid and remove idli moulds from the idli pot. Keep aside.
  20. In a blender, add coconut, ginger, green chili, roasted split bengal gram, tamarind pulp, salt, water and blend it into a smooth paste and remove it in a bowl.
  21. Heat oil in a pan, add mustard seeds, dry red chili, curry leaves, asafoetida and stir for 2 – 3 minutes on medium heat.
  22. Pour it over the coconut chutney prepared.
  23. Serve the Betroot idli with prepared chutney.

Kids will be really excited to have this yummy Idli in a different colour.

Serve it Hot!

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