Black rice, oats and beetroot chilla or pancake.
Very delicious and perfect for winter morning breakfast. And yes healthy too
You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁
If you don’t have black rice you can use any white or brown rice too.
Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.
Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.
Beetroot is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.
Black rice flour – 1 cup
Oats powder – 1 cup
Beetroot – 1 peeled and grated
Coriander leaves – handful chopped
Green chilli – 1 – 2 finely chopped
Ginger – 1″ piece grated
Onion – 1 finely chopped, optional
Lemon – 1/2
Cumin powder – 1 teaspoon
Chat masala powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon, optional
Salt to taste
Oil for shallow frying
Soak the rice flour with little water for an hour and grind into a smooth paste.
In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.
I have mentioned the process of making black rice flour here.
Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.
Now stir the batter well. Add more water if require.
Heat a nonstick pan and grease it with little oil.
Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.
Drizzle little oil and let it cook till it leaves the sides.
Flip and cook the other side too.
Serve hot with any chutney or sauce.