Having read much about benefits of oats, I decided to try replacing the rice in adai with oats. I gave in to my whim, but did not want to overdo lest the attempt failed! I used the quantity that will make exactly 4 thick adais. And was bold to keep aside a portion of the batter to make vadais as in Thavalai vadai again entirely keeping the rice off.
The result was better than just good. The adais were soft unlike the rice dhal combination and the vadais were not oily at all.
I powdered coarsely the quick cooking oats, soaked dhals to grind coarsely, then added the powdered oats to the batter.
I added methi leaves, sliced onions, coriander leaves and sliced tomatoes to the adai batter, while I used only the onions and coriander, curry leaves for the vadais.
The adais had a tinge of sour taste as I had left it overnight to ferment.
There is no need for much fermentation, you will certainly get soft adais even if you keep the batter aside for few hours.
Makes 8 adais
1 cup quick cooking oats
1/4 cup thuvar dhal
1/4 cup channa dhal
1/4 cup urad dhal
1/4 cup moong dhal
1 tablespoon soyabeans
1/2 tablespoon horse gram
2 table spoons fresh grated coconut
2 pieces spicy red chilli
2 pieces green chilli
1" piece ginger
Salt to taste
1 red onion sliced
1 medium tomato chopped
Fresh coriander leaves chopped finely
A fist full of methi leaves, retained in whole leaves
Few curry leaves chopped.
Oil for adais few spoons
What you need to do:
Wash the dhals well and soak together along with horse gram and the soya beans for an hour. Drain and grind to semolina consistency adding to this the ginger, chillis and coconut.
Powder the oats coarsely by pulsing your mixer few rounds.
Mix the two of the above well and add the salt.
Keep aside for about three to four hours.
Before making adais add the chopped vegetables and freshly chopped coriander leaves and curry leaves.
Place the tawa on heat and pour two big ladles full of the batter. Spread a bit. Pour oil around the edges.
Allow to cook and flip to the other side to cook well. Remove from tawa and serve hot.
Tomato sauce, any type of chutney or a lump of jaggery with some ghee can add to the taste!
I am sending these protien packed adais to Susan's Legume Love Affair whose Edition 16 is happening this month @ Cook Sister.