We have added a refreshing and colourful look to a simple every day dish by just tweaking a handful of ingredients. Kids love colourful foods - of course, we don’t encourage you to use artificial colours when there are plenty ways of adding colour naturally. These beets oats idli are not just pretty to look at, but they are replete with nutrition and fiber.This dish also makes a great choice for your kid’s lunch box.
- ½ cup semolina (rava)
- ½ cup oats flour
- ½ cup yoghurt
- 1 tsp Eno fruit salt
- Water, as needed for batter
- Salt to taste
- 2 green chilies, minced
- ½ tsp ginger, grated
- 3 tbsp coriander, chopped
- 3 tbsp carrots, grated
- ¼ cup beet, grated
Calories – 144 Kcal, Proteins – 6 g, Fats – 1.3 g, Carbohydrates – 26.1 g, Cholesterol – 2 mg, Sodium – 325 mg, Potassium – 204 mg
- 1 In a bowl add suji, oats flour and yogurt. Whisk well. Add rest of the ingredients except Eno.
- 2Stir the batter nicely and add water to get a thick dropping consistency batter.
- 3 Boil water in an idli steamer and grease the idli molds with oil.
- 4 When the water is boiling hot, add Eno in the batter and whisk for a few seconds.
- 5 Fill the idli molds halfway with the batter immediately and place them in the steamer.
- 6 For mini idli steam it on medium high for 10 mins. For regular sized idli you will have to steam them for 15-20 minutes.
- 7 When done take them off heat and let them cool a bit before taking the steamed idli out of the molds.
- 8 Serve them warm with coconut chutney.
If you don’t have oats flour, churn some rolled oats into flour.