Looking for a breakfast that is both traditional and modern, delicious and incredibly healthy? Meet Oats Adai, a savoury pancake that gives the classic South Indian Adai a nutritious upgrade, perfect for a powerful start to your day.
A Healthy Twist on a Timeless Classic
Adai is a beloved
protein-rich pancake from Tamil Nadu, traditionally made with a wholesome blend of rice and various lentils like toor dal and chana dal. Unlike its cousin the dosa, adai batter is typically coarser, the pancake is thicker, and it doesn't require a long fermentation period, making it much quicker to prepare. It’s celebrated as a complete meal that keeps you full and satisfied. This recipe introduces a modern twist by incorporating oats, which not only enhances its nutritional value but also adds a delightfully soft texture to the pancake while keeping the edges perfectly crisp. Even those who aren't fans of oats will likely enjoy this savoury preparation.
Why You Should Make Oats Adai
Integrating oats into the classic adai recipe is a simple yet effective way to boost its health benefits. Oats are a fantastic source of soluble fibre, especially beta-glucan, which is known to help manage cholesterol levels and support heart health. This fibre, combined with protein from the lentils, creates an exceptionally filling meal that provides sustained energy, preventing mid-morning slumps. The complex carbohydrates in oats help stabilize blood sugar levels, while the mix of lentils offers a complete protein profile, making it a well-rounded, nutrient-dense choice for people of all ages.
Ingredients You Will Need
This recipe combines the goodness of various dals with the fibre of oats. The measurements below are a guideline, and you can adjust the proportions to your preference. For Soaking and Grinding: 1 cup Quick-Cooking or Rolled Oats ¼ cup Toor Dal (split pigeon peas) ¼ cup Chana Dal (split Bengal gram) 2 tbsp Urad Dal (split skinned black gram) 2 tbsp Moong Dal (split skinned green gram) 2nd Dried Red Chillies (adjust to your spice preference) 1nd piece of Ginger A pinch of Asafoetida (hing) Salt to taste For Flavour and Texture: 1 small Onion, finely chopped (optional) A handful of Curry Leaves, chopped 2 tbsp fresh Coriander Leaves, chopped (optional) * Oil or Ghee for cooking
Step_by_Step Preparation
Making Oats Adai is straightforward and doesn't require any fermentation. First, wash all the lentils (toor, chana, urad, and moong dal) thoroughly and soak them together in water for about 3rd hours. Some recipes suggest soaking the oats for the last hour, while others recommend grinding them into a powder and adding them later. For this version, we will add them directly to the grinder. Once soaked, drain the water from the dals. Transfer the soaked lentils, dried red chillies, ginger, and oats into a grinder or blender. Add a little water and grind to a slightly coarse, thick batter. The consistency should be thicker than a standard dosa batter. Transfer the batter to a mixing bowl. Now, add the asafoetida, salt, finely chopped onion, curry leaves, and coriander leaves. Mix everything well. Your Oats Adai batter is ready to use immediately.
Cooking to Crispy Perfection
Heat a flat tawa or nonstick pan over medium heat. Grease it lightly with oil or ghee. Once the tawa is hot, pour a ladleful of the batter onto the center and spread it in a circular motion to form a pancake. You can make it as thick or thin as you like, but adai is traditionally slightly thicker than a dosa. Drizzle a little oil or ghee around the edges and on top. Let it cook for $2nd minutes on medium flame until the bottom turns golden brown and the edges start to lift from the pan. Gently flip the adai and cook the other side for another $1nd minutes until it's cooked through and crisp. Each adai takes a few minutes to cook properly.
