Healthy Oats Adai: Savory South Indian Pancakes
25 minutes
1275 reads
About Healthy Oats Adai: Savory South Indian Pancakes
Craving a healthy and flavorful twist on a South Indian classic? These savory Oats Adai are a game-changer, delivering a delicious and nutritious breakfast that will fuel your morning.We've swapped traditional rice for fiber-rich oats, creating a wholesome base packed with the protein power of chana dal, yellow moong dal, and urad dal. Imagine the satisfying sizzle as these lentil-infused pancakes cook to perfection on the griddle.Enjoy them hot off the heat with a dollop of cooling coconut chutney or a tangy pickle for an explosion of flavor. Your taste buds will thank you!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Rolled Oats
- 0.25 cup Chickpea split chickpeas
- 0.25 cup Mung Bean yellow
- 0.25 cup Gram black, split black gram
- 1 pinch Asafoetida hing
- 1.5 tsp Salt or to taste
Fresh Ingredients
- 2 Onion finely chopped
- 5 Chillies dried, red, whole
- 1 inch Ginger
- 11 Curry Leaves
- 2 tbsp Coriander chopped
Instructions
- Grind the rolled oats into a fine powder and set aside. This helps create a smooth batter.
- Wash and soak the chana dal, yellow moong dal, and urad dal in water for 1 hour. Soaking softens the lentils and reduces cooking time.
- Drain the lentils and grind them with the red chilies, asafoetida, curry leaves, and ginger into a coarse paste. This forms the flavorful base of the adai.
- In a mixing bowl, combine the ground lentil paste, oat powder, chopped onions, and salt. Add water gradually to form a medium-thick batter. The batter should be pourable but not too runny.
- Stir in the chopped cilantro. Let the batter rest for 1 hour. This allows the flavors to meld and the oats to absorb the liquid.
- Heat a griddle or tawa over medium heat. Lightly oil the surface.
- Pour a ladleful of batter onto the hot griddle, spreading it into a thick circle. Make a small hole in the center of each adai. This helps the pancake cook evenly.
- Drizzle oil around the edges and in the center of the adai. Cook until the edges start to turn golden brown and the surface appears set.
- Flip the adai and cook the other side until golden brown and crisp. Serve the oats adai immediately while hot with coconut chutney, jaggery, or your preferred chutney.
Recipe Notes
Good To Know
- For a crispier texture, spread the batter thinner on the skillet and cook on medium heat, drizzling a few drops of oil around the edges. This gives the Adai a delightful crunch while keeping it soft inside.
- If you prefer a gluten-free version, ensure your oats are certified gluten-free, and consider adding a tablespoon of rice flour or besan (chickpea flour) to the batter for extra binding and flavor.
- Leftover batter can be refrigerated for up to two days. Before using, stir in a little water or yogurt to loosen the consistency as it tends to thicken on standing.
- For added aroma and authenticity, try mixing in a handful of chopped fresh curry leaves and coriander just before cooking. This also enhances the visual appeal and imparts a classic South Indian flavor.
Expert Tips
- Soaking the lentils and rice for Adai for a longer time, even overnight, can result in a smoother, lighter batter and quicker cooking time.
- Experiment with different types of lentils and rice for variations in flavor and texture. Urad dal is traditional, but you can try adding moong dal or toor dal.
- Serve Adai hot off the griddle with a variety of chutneys, such as coconut chutney, tomato chutney, or sambar, for a complete and satisfying South Indian breakfast.
Storage Instructions
- Cooked Adai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a lightly oiled skillet or in the microwave.
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Recipe Nutrition
Calories: 433kcalCarbohydrates: 77gProtein: 25gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1710mgFiber: 16gSugar: 4g
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5 Comments
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Such a great recipe! Can’t wait to try it.
This is awesome! Can’t wait to cook it.
This looks so good! Appreciate the share.
Tempting, this Sunday’s breakfast would be Oats Adai 🙂
This is wonderful! Can’t wait to taste it.