Oats and mixed dals adai / dosa 
Many of us are not to keen to have oats every other day especially In a porridge form . 
Elders in our house who are used to traditional dishes do not take to oats very keenly . 
So try adding oats to the regular  Indian dishes with little changes . 

Oats has several versatile uses in Indian cuisine and there is no need to limit your oats to porridge or upma . Think beyond and try using oats in a variety of ways to make 
a truly filling satisfying brunch . 
A healthy nutritious adai / dosa for both young and old and makes a good brunch dish for diabetics too keeping you fuller for  a long time . 
3/4 cup rolled oats ( any small cup to measure but use same to measure all dals ) 
1/4 cup Chana dal 
1/4 cup whole moong dal ( paasi payaru ) 
1/4 Tuvar dal
3 tbsp split udad dal 
1/4 cup millets ( any variety )
1-2 tsp black pepper corn 
Big pinch of asafoetida powder 
Salt as needed 
Curry leaves to garnish 
Soak the dals for 4 hours and the whole green moong for longer till 6 hours .
Add oats while grinding if using quick cooking variety . 
If using rolled oats keep it soaked separately for 30 minutes . 
Grind all ingredients together to a slightly coarse thick batter .
Add curry leaves , salt , asafoetida powder and make adai immediately.
This batter is good to make thin dosa too like pesarattu . 
Serve with Avial , chutney or sambar .
I kept the taste of the adai simple and did not use onions or garlic .
You can add ginger , garlic , some chopped onions, while grinding .
 You can add red chillies instead of pepper while grinding . 
( I added 3 tbsp split moong dal as I was short of whole skin moong dal ) 



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