Name: Tomato Oats Idli recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 cup oats, dry roasted & powdered; 1/2 cup semolina; 1 tbsp. oil; 1 tsp. mustard seeds; 1/4 tsp. asafoetida; salt to taste; 2 cups tomato soup or as required; 1 tsp. eno fruit salt / 1/4 tsp. baking soda; green chutney to serve

ABOUT Tomato Oats Idli RECIPE

Bored with the same dal-rice combo idli? Then try this healthy version of Oats Idli with a twist. I added some leftover tomato soup instead of yoghurt to give a new touch of flavour. It turned out very yummy. Laden with fibre, these delicious instant idlis are a good change from your routine breakfast menu and good for diabetics too. Do give it a try and enjoy this wholesome delicacy for breakfast with green chutney instead of coconut chutney and sambar.

Ingredients Serving: 3

1 cup oats, dry roasted & powdered
1/2 cup semolina
1 tbsp. oil
1 tsp. mustard seeds
1/4 tsp. asafoetida
salt to taste
2 cups tomato soup or as required
1 tsp. eno fruit salt / 1/4 tsp. baking soda
green chutney to serve

Instructions

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, followed by the semolina and salt.
Stir fry for 1-2 minutes. Keep aside to cool down. Then mix in the powdered oats and the tomato soup. Mix well. Cover and keep aside for 10-15 minutes.
Add more soup / water to make the batter semi thick. Add the eno fruit salt and 1 tsp. water. Give it a stir and spoon them onto greased idli moulds.
Steam for 15 minutes. When cool, demould and serve them as appetizers with green chutney or for breakfast with coconut chutney and sambar.

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