January 22, 2012

Oats adai

Sometimes an imaginative recipe of yours could become an instant hit at home - "Oats adai" is one such recipe. I wanted to make some new, quick & healthy dinner for my family last night. I had also been wanting to experiment with oats adai (replace rice component in the regular adai with oats) for a very long time and decided to give it a shot. Oats adai came out very tasty and my hubby & kid loved it. Infact, my hubby declared that "oats adai tasted as good as the regular ones" and I thought it was a great compliment!

Channa dal - 1 cup
Moong dal - 1/2 cup (washed/yellow)
Thick Poha/Aval - 1/2 cup
Oats - 1 cup (I used old-fashioned quaker oats)
Red chillies - 4 nos
Green chillies - 4 nos
Hing - 1 tsp
Salt - to taste
Onion - 1 no (Medium sized, finely chopped)
Cilantro - 1 cup (finely chopped)
Gingelly oil - to make adai

Soak channa dal & moong dal in water for 45 mins - 1 hr.

Dry roast Poha & Oats in a thick bottomed pan for 1-2 mins on medium heat. Basic idea is to just heat them a little - and so it is okay if they are not roasted. Let it cool and then, powder them in a mixer (without any water).

Grind channa dal / moong dal, red/green chillies, hing & salt with little water into a coarse batter.

Mix poha/oats powder with the ground batter and let it sit for about 10-15 mins. In the meanwhile, finely chop onions & cilantro and mix them with the batter. Adjust water and make it to a thicker consistency.

Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. Make a small hole in the center and add a tsp of gingelly oil into it & around the adai. Let it get cooked.

Then flip it over to the other side and drizzle a tsp of oil around the adai. Let it get cooked.

After both sides are cooked remove from tawa and serve it hot.