Its been a long time that I made adai at home and this time I wanted to try it in a healthy way. So I made adai with oats which is very tasty and yummy. I hope many of them having oats atleast three days in a week to keep healthy. This oats adai version is very easy to make and protein rich dish. Hope you all like it and having this adai with jaggery is awesome. Try it and let me know the feedback :-)
INGREDIENTS:
Oats - 2 cups
Toor dhal - 1/2 cup
Urad dhal - 1/4 cup
Moongdhal - 1/2 cup
Channa dhal - 1/4 cup
Garlic - 4 cloves
Red chillies - 5 to 6
Fennel seeds - 1/2 tsp
Spring onions - 1/2 cup finely chopped
Curry leaves - few finely chopped
Coriander leaves - 1/4 cup finely chopped
Turmeric powder- 1/4 tsp
Asafoetida - a pinch
Salt - as needed
HOW TO MAKE:
Soak all dhal for 3 to 4 hours. Grind all soaked dhal with red chillies, garlic, fennel seeds and make a grainy paste. Do not grind fine paste. It should be neither grainy nor fine. In blender / mixie make fine oats powder. In a bowl add grounded dhal mixture and oats powder.
Mix well by adding chopped coriander, curry leaves and spring onions. Add turmeric powder and salt and mix well. To make a thick consistency add little water and make it as neither thick nor thin consistency. Heat dosa tava and pour a ladle of batter. Spread it well and make little thick circle. Sprinkle oil.
Flip it other side and cook well. When it cooked and turned golden brown take it out from the heat.
Serve hot with jaggery. Jaggery is the perfect combo for adai and it can be served with aviyal or any kind off chutney too.
TIPS:
You can add murungai keerai instead spring onions.
Batter consistency should be neither thick nor thin. It should not be watery.
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