Adai is a common dish in south India. It is similar dish like dosa with some variations. Dosa is made after fermenting batter but adai can be prepared immediately after grinding. In dosa we use only rice and urad dal but in adai multiple legume and cereals are used and spices are also added. There are variations in adai like Paruppu (Lentils) Adai, Murungai Keerai Rice Adai.
Here I have prepared ‘Corn Wheat Oats Adai’ as a healthy combination of corn, wheat, oats and other dals. Adai is little heavier to have it as breakfast and lighter to have it as lunch. It suits well to have it as brunch on holidays.
Serves: 4 to 5
Cooking time: 30 minutes other than soaking time
- American sweet corn – 1½ cup
- Broken wheat – 1 cup
- Oats – ½ cup
- Bengal gram – ½ cup
- Toor dal – ½ cup
- Split green gram – ½ cup
- Split black gram or Urad dal – 1 table spoon
- Cumin seeds – 1 tea spoon
- Red chilli – 2 no
- Green chilli – 2 no
- Ginger – 1 inch long
- Turmeric powder – ½ tea spoon
- Curry leaves – few
- Coconut – ⅙ th approximately (optional)
- Asafetida powder – generous pinch
- Salt – as per taste
- Oil – for making adai
- Wash and soak all grams together for one hour; wash and soak broken wheat for 30 minutes.
- In a mixer put coconut, cumin seed, salt, turmeric, asafetida powder, green chilli, red chilli, ginger and grind well by adding little water; add soaked grams, grind them partially and then add soaked broken wheat; run mixer for one minute, if needed add little water; add corn and oats, run the mixer once or twice so that corn and oats get partially ground; the batter should be like idli/dosa batter; remove and add chopped curry leaves.
- After 10 minutes spread it in a hot pan like dosa, pour few drops of oil around the periphery; when the bottom is golden or red, turn and cook the other side also till crisp.
- Delicious Corn Wheat Oats Adai is ready. Serve with Onion Chutney.
Adai will be tasty when you grind the items coarsely in right consistency.
This post is part of the event “Monthly Mingle Brunch” hosted by Meeta of What’s for lunch, Honey ?
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