| Prep Time | 15 minutes |
| Cook Time | 2 minutes each |
| Passive Time | 6 hours |
| Servings | Adai |
Ingredients
- 1 cup Quick Cooking Oats
- 1 cup Poha/Aval/Flattened Rice
- 3/4 cup Toor Dal
- 1/4 cup Moong Dal
- 1/4 cup Chana Dal
- 1/4 cup Urad Dal
- 2 tbsp Raw Rice
- 1 tsp Black Pepper Powder
- 1 tsp Jeera Powder
- 1/4 tsp Asafoetida
- 3-4 Dried Red Chillies
- 2” Ginger Piece
- Salt as needed
- Coconut Oil as needed
- Water as needed
Ingredients
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Instructions
- Soak all lentils – toor dal, moong dal, chana dal, urad dal, raw rice, dried red chillies and ginger in enough water for 5-6 hours or overnight.
- Grind this into a smooth batter with water as needed. Remove this onto a container.
- Meanwhile dry roast oats and poha/flattened rice until it is golden and fragrant. Let it cool down completely. Grind into a smooth powder.
- Add this ground powder into the batter prepared. Mix well. Add extra water if needed.
- Add black pepper powder, jeera powder, salt and asafoetida. Mix well.
- The adai batter should be thick. No fermentation needed before adai is needed.
- Heat a flat pan or cast iron tawa. Pour a ladleful of batter and spread it into a thick roundel. Make a hole in the center. Drizzle coconut oil all around.
- Cook on low flame until the bottom is golden. Gently flip it to the other side and cook for a few seconds. Remove from the tawa.
- Serve hot with coconut chutney or any spicy chutney of your choice.
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