Wednesday, December 23, 2015

Oat & Barley Adai

This Adai is made of whole grains and mixed pulses, it also requires no fermentation, a very nutritious and healthy choice for breakfast or snack time.

1/4 Cup Brown rice
1/4 Cup Barley
1/4 Cup Black lentil (Urad Dal)
1/4 Cup Moong bean (moong Dal)
1/4 Cup Yellow split peas (Toor Dal)
1/4 Cup Soy Bean
1/2 Cup Steel cut oats
1/2 Cup Cooked rice (cooled)
3-4 Green chilies
1/2 tsp Asafoetida/Hing   Optional
1/2 tsp Ginger garlic paste
1/2 tsp salt  or to taste

1. Clean and soaked brown rice, barley, urad dal, moong dal, split yellow peas and soy bean submerged in water for 3-4 hours.

2. Grind the soaked pulses and rice with all the ingredients listed with just enough water (around 1 cup) to form a batter, the batter's consistency should be of pancake batter consistency. Do add the water slowly and split in few times to adjust consistency.

3. Heat up a griddle/skillet, spread a thin layer of oil and wipe the griddle off excess oil with kitchen towel,turn heat to low. Pour half cup of batter over griddle and spread the batter using a ladle in circular motion to form a thin pan cake

4. Bring the heat up to medium, spread a little oil over pancake/Adai, cook until the edges turn brown in color, flipped and cook for 30 seconds before folding.

Here is a short demonstration of how to spread the Adai, the same method used for spreading Dosa.

1 comment:

  1. A little Ghee brushed on the Adai 30 seconds prior to removal brings a nice aroma..