Normally, Adai is prepared with raw rice / boiled rice, coconut, toor and channa dal. If you consume the typical Adai you would be feeling so hefty and sleepy for the whole day.
Though the taste can't match with any other. Adai typically tastes the best when it is thick and takes long time to cook and to get crispy. In this fast food world we don't have the patience to wait for such a long time and end up making normal dosas.
A great alternate is this Oats Adai. By adding oats powder instead of rice and totally avoiding coconut, you can make your favorite Adai healthy and tasty. Just like your mother's awesomely tasting Adai, even this recipe includes all four dal also to start your day with a healthy breakfast and no guilty feeling.
Oats Powder - 1 cup
Toor Dal - 1/4 cup
Channa Dal - 1/4 cup
Moong Dal - 1/4 cup
Urad Dal - 1/4 cup
Garlic - 3 pearls
Ginger - 1/2 tbsp finely chopped
Fennel Seeds - 1/2 tsp
Red Chillies - 2
Onion - 1 big finely chopped (optional)
Fresh coriander leaves - 1 tbsp
Salt - to taste
Oil - to toast
- Wash all the four dals and soak this for an hour.
- Drain all the water from the dals and grind it along with garlic, ginger, red chillies, fennel seeds to the batter consistency.
- Next, mix this batter and oats powder by adding salt and coriander leaves (optional adding chopped onions).
- Add required water to make it to a dosa batter consistency.
- Heat dosa tawa and spread 1 full laddle of batter like dosa.
- Drizzle some oil on top of adai. Let it cook until golden brown at the bottom side and flip to the other side.
- Serve hot with any chutney of your choice or idli podi.
- Here is served with garlic chutney, which accompanied very well with this adai.
- Recipe of this Garlic chutney will follow in my next post.
- I had excluded onions while making adai. But it still turned out very crispy.
- We could make adai immediately once the batter is ready or keep it in fridge also for 2 hours and make it.
- You no need to roast oats before making powder.