Adai is one of our family favorite tiffins. So I make it regularly. I have tried a couple of variations with the regular adai, like this Barley Adai. I also make adai with Broken wheat or Godhumai Ravai. I will post that variation also soon. This time I tried to replace some of the rice in the Adai with Oats. There was no difference in taste. I added a little rice, so as to get a little crispy adais, but you can replace the rice completely if you wish to. Feel free to add chopped onions, or chopped spinach. I just decided to go plain.
What you’ll need
- Oats – 1.5 cup
- Rice – ½ cup
- Toor Dal/Thuvaram Paruppu – ½ cup
- Channa Dal/Kadala Paruppu – ½ cup
- Dried Red Chillies – 2 or 3
- Asafoetida – ¼ tsp
- Curry Leaves – few
- Salt to taste
- Soak the Rice and dals along with red chillies for 3 hours. Soak the Oats for one hour.
- Drain the water and grind the rice, dals, oats and chillies into a coarse paste, just like for regular adai.
- The batter should not be too runny so don’t add too much water.
- Add salt to taste and mix well. Allow to rest for about a hour.
- Before making the adai, add roughly chopped curry leaves and asafoetida powder and mix well. Adjust the consistency of batter by adding water if required.
- Heat a tava. Pour a ladle of batter on to the hot tava and spread like a dosa from inside out. Drizzle oil on all sides.
- Let it cook on medium heat, flip and cook on the other side, drizzle a tsp of oil. Cook until the adai turns light brown.
- Remove from tava and serve hot with an accompaniment of your choice.
- You can add finely chopped onions or finely chopped spinach.
- You can replace the red chillies with ginger and green chillies.
- You can grind the adai batter and make adais immediately, but I like to rest my batter for a couple of hours.