India Food Network India

Breakfast,Regional Indian,Recipes

Kissan Tiffin Timetable: Beetroot Oats Idli Recipe

Aug 11, 2017







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.


    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


1. Dry roast oats till slightly browned and powder it. Dry roast semolina and keep it aside. Let both of them cool.
2. Mix powdered oats and semolina with curd, salt and enough water to make a medium consistency batter.
3. 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.
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.
5.  Keep the batter aside for 5-10 mins. If the batter has absorbed water, adjust the consistency of the batter.
6. Heat the idli steamer. Grease idli moulds with oil.
7.Add fruit salt and Kissan Tomato Ketchup in the batter and mix lightly with a spoon
8. Pour the batter in the moulds till 3/4 of the way as idlis will rise after steaming.
9.  Steam for 10-15 mins till toothpick inserted comes out clean.
10. Serve with coconut or tomato chutney.

Related Recipes