Beetroot adai recipe, Beetroot millet adai

Beetroot adai / Beetroot millet adai/ Beetroot thinai adai is a delicious breakfast prepared with a mixture of lentils, millet and some beetroot for that extra taste, health and also to create a variation or variety from the regular adai. Adai – A south Indian savory pancake that is traditionally prepared with rice and lentils, to keep it healthy in this recipe I have skipped rice as usual and used foxtail millet and have added some cooked beetroot after the influence of this recipe BEETROOT DOSAI and I must say the combo worked very well. I already posted millet adai like this BARNYARD MILLET ADAI which almost tastes like the regular adai.

Not the first time that I did experiment with adai batter here is a popular recipe from the blog – TAPIOCA ADAI. This beetroot thinai adai goes very well with tiffin sambar, podi, aviyal,chutney, jaggery when toped with some homemade butter. In this beetroot thinai adai recipe I have used cooked beetroot in chopped version instead of grinding into paste just to retain the adai’s original texture and color but you could use it in any way that you like. but do not add raw beetroot as it wont get cooked also a raw pungent taste will be present in the adai. Do try this healthy version of adai and let mea know your feedback. So let’s get to the making of Beetroot thinai adai/ Millet adai.

You may be interested in other beetroot recipes below:

PREP TIME	COOK TIME	TOTAL TIME	SERVES
3 hr	25 min	3 hr 25 min	2

Ingredients

Foxtail millet/ Thinai– ½ cup
Beetroot – 3 tbsp (chopped finely/ cooked)
Toor dal – ¼ cup
Chana dal – ¼ cup
Urad dal – 1 tbsp
Dry red chili – 1
Cumin seeds – ¼ tsp
Salt – to taste
Water – ½ cup (approx.)
Oil – to make adai

Note

* 1 cup = 235 ml

How to make Beetroot adai with step by step images

Wash and soak thinai/ foxtail millet, urad dal, chana dal and toor dal together in enough water for 3 hrs. After 3 hours in a blender soaked thinai/ foxtail millet, dals, red chili, cumin seeds and salt. Grind it into coarse batter, a texture between smooth and corse.
Transfer the ground batter to a bowl and keep it aside for 2 to 3 hours. This step is optional, My mom always keeps the batter aside for 3 hours, this helps the batter to ferment a little and yields in better taste and soft adai. Finally to the batter add chopped onions, cooked beetroot and curry leaves. Mix it really well.
Heat a tawa and pour a ladle of beetroot millet batter and spread it thick not thin like dosa. Drizzle some oil around the adai snd cook it medium flame. When one side is cooked flip it over to the other side. When both sides look cooked transfer it a plate. Serve hot with aviyal, mint chutney or puli kuzhambu. Repeat the process till all the batter is over, leftover batter can be refrigerated and used as dinner.

Sandhya Riyaz

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Sandhya Riyaz

4 years ago

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