1/2 cup raw rice (chawal/ arisi)
1/3 cup split black gram lentil ( udad dhal/ ulatham parappu)
1/3 cup split pigeon peas ( tur dhal / tuvaram parappu)
1/3 cup split chick pea lentil ( chana dhal/ kadalai parappu)
1/2 cup quick oats (see notes)
3 dry red chilies (or to taste) (lal mirch)
3 green chilies (or to taste) (hara mirch)
1 tsp chopped ginger (adrak/ inji)
1 tsp chopped ginger (adrak/ inji)
Salt to taste (namak/ uppu)
A little sesame oil ( til ka tel/ nella ennai) to shallow fry the adai
Soak the first four ingredients ( rice + lentils ) in sufficient water for about 3 hours.
Powder
quick oats in a mixer/ spice grinder/ blender to a fine powder. Keep
this aside. If you have ready made oat flour that can also be used in
this recipe.
Drain the soaked
rice + lentils. In batches, grind along with red chilies, green chilies,
ginger and enough water to make a thick batter. The lentils need not
become fine and smooth, a little coarse texture gives more crispy adai.
Grind the lentils to semolina/ rava texture.
Add
the oat flour and blend once or twice. Add water if required to adjust
the consistency of the batter. Batter should be of pouring consistency
but not too thin. If in doubt err on the side of thicker batter, you can
always add water if needed to achieve desired consistency.
Add salt to taste and mix well. To make adai, heat a flat pan/ tawa/ griddle on medium heat.
When
hot, pour a ladle of batter in the center and quickly spread into thin
even circle. Pour a few drops of sesame oil around the circumference of
the adai. Allow it to cook until the lower side become golden brown,
flip over and cook the other side until it gets tiny brownish spots.
Notes:
You can also soak this quick oats or rolled oats if you have that, along with the rice and lentils and grind together with chilies and ginger etc as I did for this adai
