These days any side I turn I hear oats, quinoa and flax. Even when I talk to my mom, she mentions oats and sadly there are just a handful of recipes with oats right now. So, this adai is an attempt to include oats in our meal. Adai is basically a dosai made with lentils and rice and in this recipe I have replaced rice with oats. It was filling and the difference was hardly noticeable. I am sure powdered oats would work too, but since I was anyway soaking the dals I decided to soak the oats as well.
Normally I make avial to go with adai, but since we were running out in a hurry I went with the humble coconut chutney that is my life saver always. Even if I make a variety of side dishes for idli or dosa, nothing brings a glow to K’s face than this chutney and I find it amusing since I am more of a vadacurry or sambar person . Now let us get back to the oats and enjoy the protein packed meal. Off to the recipe.
Crepes made with lentil and oats.
- oats - 1/2 cup - old fashioned
- toor dal - 1/4 cup (thuvaram paruppu)
- channa dal - 1/4 cup (kadala paruppu)
- red chillies - 2
- ginger - small piece
- salt - to taste
- onion - 1/2 cup - chopped
- curry leaves - a few
- oil - as needed - 1 tsp or more for each dosa
Soak the dals and chillies for 2 hours. Soak the oats for an hour.
Blend the soaked dals, chillies and oats using water. The batter should not be too watery.
Add salt, onion, ginger and curry leaves to the batter and mix well.
Heat a griddle and pour a ladle of batter and form a circle using the back of the ladle. Drizzle a tsp of oil around the edges. Flip over after a minute or 2.
Flip again after a minute or 2. Adai is done when both sides are golden brown. Server hot with chutney of choice.
- Finely chopped spinach or capsicum can also be added instead of onion.
Tasty adai with coconut chutney.