• Beetroot Oats Idli
    FacebookTwitter G-PlusWhatsapp

INGREDIENTS


 Beetroot Oats Idli

Servings - 2 - 3

INGREDIENTS


Semolina - 100 grams

Oats - 75 grams

Salt - 1/2 teaspoon

Water - 250 milliliters

Yogurt - 120 grams

Oil - 2 teaspoons

Mustard seeds - 1/2 teaspoon

White lentils - 1/2 teaspoon

Curry leaves - 8 - 10

Cashews - 2 tablespoons

Grated beetroot - 100 grams

Fruit salt - 1 teaspoon

Water - 30 milliliters

Water - for steaming

Coconut - 100 grams

Ginger - 2 teaspoons

Green chili - 1 teaspoon

Roasted split bengal gram - 2 tablespoons

Tamarind pulp - 2 teaspoons

Salt - 1/2 teaspoon

Water - 50 milliliters

Oil - 15 milliliters

Mustard seeds - 1/2 teaspoon

Dry red chili - 2

Curry leaves - 8 - 10

Asafoetida - 1/4 teaspoon

PREPARATION

1. Take a pan, add 100 grams semolina and fry roast until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. Take a another pan, add 75 grams oats and dry roast until it turns golden brown in color.

4. Remove it from heat and transfer this into a blender and blend it into a fine powder.

5. Keep aside.

6. In a mixing bowl, add roasted semolina, blended oats powder, 1/2 teaspoon salt, 250 milliliters water and mix it well.

7. Then, add 120 grams yogurt and mix it again.

8. Rest the mixture for 7 - 10 minutes.

9. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon white lentils and stir for a minute.

10. Add 8 - 10 curry leaves, 2 tablespoons cashews and mix it well.

11. Cook until it turns golden brown in color.

12. Add 100 grams grated beetroot and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Remove it from heat and transfer this into the semolina mixture.

15. Mix it well.

16. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.

17. Pour the batter into the idli moulds.

18. Heat some water in a pot, place the idli moulds in it.

19. Cover it with lid and steam for 12 - 15 minutes.

20. Open the lid and remove it from the pot. Keep aside.

21. In a blender, add 100 grams coconut, 2 teaspoons ginger, 1 teaspoon green chili, 2 tablespoons roasted split bengal gram, 2 teaspoons tamarind pulp, 1/2 teaspoon salt, 50 milliliters water and blend it into a smooth paste.

22. Heat 15 milliliters oil in a pan, add 1/2 teaspoon mustard seeds, 2 dry red chili, 8 - 10 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes on medium heat.

23. Pour the tempering over the coconut chutney.

24. Serve the idli with prepared chutney.