Beetroot Oats Idli

  

 Ingredients

1 cup instant or rolled oats

½ cup fine semolina (sooji)

 ½ cup plain yogurt 

 ½ tsp salt or to taste

2 tsp oil

½ tsp mustard seeds

curry leaves few finely chopped

½ tsp urad dal

1-2 tbsp cashew nuts (broken)

½ cup grated beetroot or beet puree

¾ tsp ENO fruit salt

 

Preparations

  

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, let it cool down. 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 idlis after a few minutes with the help of a spoon or knife. Serve with coconut or tomato chutney. 

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