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 )