Beetroot Oats Delight

Hi all,

Its been a long time since I've posted something on my blog. Just when you plan for a photo-shoot or cook a recipe or write a new post for the blog something goes wrong. Talk about timing sense!!

Food blogging has led the way to virtually connect with like minded people [age / place / nationality no bar] which is an immense learning experience in every aspect. Krishnakumari Jayakumaar is one such person who I've come across through this blogging world.

Her recipes are very simple and straight forward that even a novice cook can whip up in no time at all. Her recipes are health based relying heavily on traditional rice and millet varieties. She also hosts "Arokiya Unnavu" in Jaya TV every week. Beetroot is one of the most under-utilised veggie and I am sure most of you will agree. The following recipe is hers which transforms beets and oats into small balls of delight. Yes, you must believe me as even my 3 year old son enjoyed these without any fuss. That is your proof as to how tasty these kola urundais are.

Ma'am, thanks for this wonderful recipe, we enjoyed it immensely.

My daughter had these with some thick curd and sliced onions which was a good combo with the sweet beets. The recipe calls for very simple ingredients - beets , oats, spice powders and coriander leaves. The only alteration I made was I didn't steam the beets as the original recipe calls for and added a bit of curry leaves. These balls lightly crisp up on the outside but remain very soft on the inside and they are indeed a delight to enjoy with your evening tea.

Next time I am planning to make the mixture and freeze them for a mid week snack.

Beets Oats Delight
Beetroot : 3 medium sized [peeled and shredded]
Oats : 1 cup
Onion: 1 medium [peeled and chopped finely]
Ginger paste: 1 tablespoon
Curry leaves : a few [chopped finely]
Coriander leaves: a few [chopped finely]
Chilli powder : 1 teaspoon
Garam masala : 1 teaspoon
Salt : to taste
Oil : enough for shallow

Pulse the oats [for 2 seconds] just to break it down. Mix the shredded beets and chopped onions with a bit of salt and rest for 10 minutes. Squeeze the excess water out. Mix all the ingredients well, cover and rest for 10 minutes. This is the allow the oats to absorb the moisture. Roll the mixture into small balls. Meanwhile heat a bit of oil in a shallow frying pan on medium flame. Shallow fry the balls in batches which will take anywhere from 5 to 7 minutes. Drain them on absorbent tissue. Serve with some ketchup or coriander chutney.

Notes:
I used regular cooking oats. I used the water squeezed from the beets for a soup I made later that day. I avoided steam cooking the  beets as they just as fine when they are raw. Go ahead and steam them if you wish to.If you find that the mixture is a bit runny after adding all the ingredients, add a tablespoon of oats to the mixture. Rest for 10 minutes and roll the balls

Happy cooking everyone,

Scribbled by Reva