Today am here with no rice low carb recipe a healthy adai with oats and beetroot. Oats is my favourite and am trying to add weekly twice or thrice. Often I have oats kanji for breakfast and today I felt like having something spicy. That turned out Oats Beetroot Adai with protein rich dals, healthy beetroot and fenugreek leaves. It was super yummy and we loved it. Actually, as usual thought of adding coriander leaves, when I looked for it the box was empty 😟 hence, added fenugreek leaves which turned out super scrumptious adai 😁!
INGREDIENTS:
Steel cut oats - 1 Cup
Masoor dal - 1/2 cup
Channa dal - 1/2 cup
Green moongdal - 1/2 cup
Urad dal - 1/4 cup
Beetroot - 1 cup chopped
Fennel seeds - 2 tsp
Red chillies - 8 to 10 / as needed
Turmeric powder - 1/4 tsp
Onion - 1 cup finely chopped
Methi leaves - 1 cup
Salt - as needed
HOW TO MAKE:
Soak steel cut oats 2 to 3 hours. Soak all the dals together for 4 to 5 hours or overnight. Remove the peal from the beetroot and cut into pieces.
In the mixie / blender add all the soaked ingredients, beetroot, turmeric powder, red chillies, fennel seeds and needed salt. Grind into coarse paste by adding water. The consistency should be thicker than our regular dosa batter. Keep the batter aside for 4 to 5 hours or even make immediately. For better result, the batter can be rested for sometime. Just before making adai add chopped onion and fenugreek leaves.
Mix well and add water if needed. Heat dosa tava and spread some oil. Pour a ladle of batter and spread it out and make a thick circle. Let it get cooked for sometime and then flip the other side. Give a gentle touch on the top of the adai by using clean cloth or paper towel to cook evenly. Serve with aviyal, any choice of chutneys. Jaggery is the best combo for the spicy adai 😋
TIPS:
Chopped curry leaves & coriander leaves can be added.
Grated ginger and chopped green chillies will give more spice and spice lovers would love it!
For more flavour add asafoetida.
This is no rice adai, hence the adai may take sometime to get crispness, but do not burnt the adai by cooking more time.
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