Oats and mixed dals adai / dosa

Many of us are not to keen to have oats every other day especially In a porridge form .

Elders in our house who are used to traditional dishes do not take to oats very keenly .

So try adding oats to the regular Indian dishes with little changes . Oats has several versatile uses in Indian cuisine and there is no need to limit your oats to porridge or upma . Think beyond  porridge and try using oats in a variety of ways to make a truly filling satisfying brunch . A healthy nutritious adai / dosa for both young and old and makes a good brunch dish for diabetics too keeping you fuller for a long time . Ingredients :

Ingredients :

3/4 cup rolled oats ( any small cup to measure but use same to measure all dals )

1/4 cup Chana dal

1/4 cup whole moong dal ( paasi payaru )

1/4 Tuvar dal3 tbsp split udad dal

1/4 cup millets ( any variety )

1-2 tsp black pepper corn

Big pinch of asafoetida powder

Salt as needed

Curry leaves to garnish

Method :

Soak the dals for 4 hours and the whole green moong for longer till 6 hours .

Add oats while grinding if using quick cooking variety .

If using rolled oats keep it soaked separately for 30 minutes .
Grind all ingredients together to a slightly coarse thick batter .

Add curry leaves , salt , asafoetida powder and make adai immediately.
This batter is good to make thin dosa too like pesarattu . Serve with Avial , chutney or sambar .
I kept the taste of the adai simple and did not use onions or garlic .
Suggestions:
You can add ginger , garlic , some chopped onions, while grinding . You can add red chillies instead of pepper while grinding .

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