Adai is a typical South Indian Cuisine,it's a type of pancake made with rice and lentils. Adai by itself is a rich source of carbohydrates and protein. This tricolour adai is made with spinach and beetroot.
I always try to include spinach and beetroot in my regular diet. Spinach is extremely rich in antioxidants,it is also rich in iron,calcium,magnesium,vitamin A,C and many other vitamins and minerals.180 g of spinach contains 6.4 mg of iron.
Beetroot juice also reduces blood pressure,thereby it prevents cardiovascular diseases.To read more about beetroot click here.
Urad dhal-1/2 cup
Toor dhal-1/4 cup
Moong dhal-1/4 cup
Channa dhal-1/4 cup
Onion-1 chopped finely
Cooked Spinach-1 tbsp
Raw beetroot grated-1 tbsp
Salt as required
Oil to grease the pan
Soak all the dhal and rice for 6 to 7 hours and grind them in a blender,the batter should be of pouring consistency. Mix the salt,onion and green chilli to the batter.Divide the batter into three equal portions.Leave one portion as it is.To one portion add the spinach and mix well,to the other portion add the beetroot and mix well.
Heat a pan,grease slightly,pour a laddle full of each batter separately,turn the other side. Cook on each side for 2 to 3 minutes.Serve with chutney or sambar.