Adai is always a favorite in the household, especially for me. The batter need not be fermented and can be used as soon as its ground. I love to experiment with it by adding different ingredients to it. Here is one such variety. Adai will never let you down so you can alter the proportion of the ingredients.
I used :
Rice -2 cups
Toor dhal- ¼ cup
Gram dhal- ¼ cup
Moong dhal -¼ cup
Urad dhal – ½ a cup
Red chillies- 10
Sago – 1 cup
Quick cooking oats – 1 cup
Cumin seeds-1 teaspoon
Ginger – 1´piece
Asafoetida powder- ¼ teaspoon
Salt to taste
1. Soak the first 6 ingredients together for at least 5 hours. Soak sago separately.[The sago variety that I used needs to be soaked for a just a few hours.Soaking time depending on the variety / type of sago used]
2. Drain and grind to a smooth batter along with ginger, adding a little water.
3. In a large bowl, mix together the batter, sago, oats, cumin seeds, asafeotida powder and salt.
4. Mix well and add water if the batter is too thick.
5. Heat a griddle and pour a ladle of batter in the center and spread it to a circle.
6. Cook till the edges leave the pan .Flip over and cook for a couple of minutes. I did not drizzle oil as I use a non stick pan.
7. Remove from heat and serve hot with chutney/ sambar of your choice.
To the batter you can also add finely chopped onions, chopped curry leaves / grated coconut etc to enhance the taste.
Sending this to Priya who is hosting Cooking with Whole Grains- Oats event, started by Kiran
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Labels: Morning Raga, Oats, Vegan varieties
