Ingredients and Method to make Kambu Oats Adai
1 cup pearl millet (Bajra/ Kambu)
1 cup rolled oats
1/3 cup split pigeon peas (tur dhal/ tuvaram parappu)
1/3 cup split mung beans (mung dhal/ pasi parappu)
1/3 cup split chick pea lentil (chana dhal/ kadalai parappu)
3 Thai or Indian variety green chilies (hari mirch/ pachai molagai) (or to taste)
3 dry whole red chilies (sukhi lal mirch/ molaga vathal) (or to taste)
salt to taste
a little sesame oil to shallow fry adai/ dosa/ crepes (til ka tel/ nella ennai)
Place first five ingredients in a large bowl, fill with water, swirl with hand and drain. Fill with fresh water and soak the ingredients for about 3 to 4 hours.
In batches, grind the soaked and drained grains with green chilies and red chilies until it turns into a grainy batter. The grains do not have to be ground very smooth, a little semolina/ rava like texture gives this adai/ dosa a more crisp and crunchy texture. Make sure the batter is of pouring consistency but not too thin. When in doubt err on the side of a thicker batter, you can always adjust the consistency later if needed. Add salt to taste and mix well. This adai/ dosa does not need any fermenting, so the batter can be immediately used to make adai/ dosa
Heat a tawa/ griddle/ flat pan on medium heat, pour a small quantity of batter in the center and spread quickly and evenly into a thin circle. Pour a few drops of sesame oil around the circumference, when the lower side is evenly golden brown, flip over and cook the other side until it has brownish spots on it.
Remove from heat and serve hot with chutney of choice/ aviyal/ molaga podi or even some curry.
Yield depends on size and thickness of each dosa/ adai.
Balance of the batter can be stored in the refrigerator and used up within 3 to 4 days for freshest taste.
1 cup pearl millet (Bajra/ Kambu)
1 cup rolled oats
1/3 cup split pigeon peas (tur dhal/ tuvaram parappu)
1/3 cup split mung beans (mung dhal/ pasi parappu)
1/3 cup split chick pea lentil (chana dhal/ kadalai parappu)
3 Thai or Indian variety green chilies (hari mirch/ pachai molagai) (or to taste)
3 dry whole red chilies (sukhi lal mirch/ molaga vathal) (or to taste)
salt to taste
a little sesame oil to shallow fry adai/ dosa/ crepes (til ka tel/ nella ennai)
Place first five ingredients in a large bowl, fill with water, swirl with hand and drain. Fill with fresh water and soak the ingredients for about 3 to 4 hours.
In batches, grind the soaked and drained grains with green chilies and red chilies until it turns into a grainy batter. The grains do not have to be ground very smooth, a little semolina/ rava like texture gives this adai/ dosa a more crisp and crunchy texture. Make sure the batter is of pouring consistency but not too thin. When in doubt err on the side of a thicker batter, you can always adjust the consistency later if needed. Add salt to taste and mix well. This adai/ dosa does not need any fermenting, so the batter can be immediately used to make adai/ dosa
Heat a tawa/ griddle/ flat pan on medium heat, pour a small quantity of batter in the center and spread quickly and evenly into a thin circle. Pour a few drops of sesame oil around the circumference, when the lower side is evenly golden brown, flip over and cook the other side until it has brownish spots on it.
Remove from heat and serve hot with chutney of choice/ aviyal/ molaga podi or even some curry.
Yield depends on size and thickness of each dosa/ adai.
Balance of the batter can be stored in the refrigerator and used up within 3 to 4 days for freshest taste.
