Oats adai, a delicious breakfast made with oats and mixed lentils. A quick, no soak adai, and a vegan recipe, that gets ready in 30 minutes.Jump to Recipe
Table of contents
What is Adai
Adai is a healthy, protein rich, nutrient dense breakfast. A South-Indian style pancake made of rice and lentils. A quick and easy thick dosai like dish, which doesn’t need any fermentation. A quick soak for 3-4 hours, ground and poured immediately. So, Adai is a convenient recipe for many like me. I soak the ingredients overnight, grind it fresh in the morning, serve it for breakfast.
The traditional adai is made of rice and lentils and is naturally a vegan dish. Soak the ingredients for 3-4 hours minimum, grind it with chilies and spices. Usually, adai batter doesn’t need any resting, but doing so, for an hour or two, enhances the flavor of the adai. Since, Adai ground with necessary spices, it usually doesn’t require any chutney or sides and served with just butter and jaggery.
Adai & Aviyal, a stew made of mixed vegetables, cooked with coconut and chilies masala, topped with sour curd, is a popular dish in Tamilnadu and served as a weekend special in many restaurants.
Varieties of Adai
Adai can be made of other grains too. Barley Adai, made of barley and lentils. A mixed millet adai, made of 4 different millets and lentils. Jowar adai, made of sorghum and lentils. Varagu arisi adai, made of kodo millet and lentils. Another healthy multigrain adai, made of 7 different grains and lentils.
Oats Adai – No Soak Adai
Coming to today’s recipe Oats Adai, a quick no soak adai recipe. I have made a coarse powder of oats and lentils and mixed it with water to make a thick batter.
This makes this recipe quick and easy. The Oats and lentils can be powdered ahead, and used whenever you want a quick meal.
I have added a delicious tempering of chilies, curry leaves and carrots to this batter, that makes the adai more colorful and flavorsome. You can onions, peas or even corn to this batter. A quick breakfast that gets ready in 30 minutes.
- Oats, I have used whole oats. You can also use quick cooking oats in the recipe.
- Lentils, I have used a mix of moong dal, masoor dal and peanuts in the recipe. You can also add chana dal and tuvar dal or a mix of all four dals.
- Rice, for crispy adai. Without rice, the adai will be soft, so a small amount of rice is added for the crispness. I have used basmati rice here, you can add any short grain rice.
- Vegetables, I have added shredded carrots in the adai batter. As I have mentioned earlier you can use peas, corn, and onions too in the batter.
- Spices, I have used ginger and chilies, to flavor the batter.
- Tempering, regular tempering ingredients like mustard seeds, hing and curry leaves is used.
Step by Step Instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure oats, moong, masoor dal, peanuts, and rice into a flat plate. Take all the ingredients in a mixer. Grind it to a fine coarse powder.
- Take this coarse powder in a bowl, add required water to make a pourable batter.
- To this batter add a tempering of mustard seeds, chilies, ginger, curry leaves and shredded carrot to the batter. Mix well and let it sit for 10 minutes.
- Heat a pan, pour a ladle of batter in the center, spread a little, make a hole in the center, this ensures the pancake cooks evenly. Drizzle gingely oil. Cover and cook the adai for a minute or two, in a simmer flame. Flip and cook on the side.
- Remove the adai and serve it warm with side of your choice or just butter and jaggery.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Breakfast Recipes
- Indian style mixie or any heavy blender
- Cast iron pan/Tava for making the adai/pancake
- 1 cup Whole oats quick cooking can also be used
- ¼ cup peanuts
- ¼ cup moong dal split yellow lentils
- ¼ cup masoor dal pink dal
- ½ cup rice I have used basmati, any short grain can also be used
- 1 no carrot peeled and shredded
- 3 cups water As required to make batter
- 1 tsp salt or to taste
- few coriander leaves chopped
- 1 tsp oil
- ¼ tsp mustard seeds/kadugu
- ¼ tsp cumin seeds/jeera
- 3 nos green chilies finely chopped
- ½ inch ginger root peeled and chopped fine
- ⅛ tsp hing/asafoetida
- a sprig of curry leaf
- Measure Oats, both the dals, peanuts and rice into a flat plate. Take the ingredients into a mixer and grind to a fine powder. It can't be ground super fine, it will fine but a bit coarse powder.
- Take this ground powder into a bowl. Add salt and around 2 cups of water first, using a whisk stir to a make batter. The batter thickens as it rests. So add 2 cups first then we will add more as required. Let this batter rests for 10 minutes.
- While the batter rests, let us make the tempering. Heat a pan with oil, splutter mustard seeds, crackle cumin, add chopped chilies, ginger and curry leaves to it. Saute for a minute. Finally add shredded carrots to this and saute for another minute for the carrots to wilt a bit.
- Add this tempering and chopped coriander leaves to the batter and mix well. Add another 1 cup of water to the batter and mix again. As i mentioned the batter thickens as it rests.
- Heat a tava, i used my cast iron tava for making the adai. Pour a ladle of batter in the center and spread into a circle. Do not spread too thin, adai is usually thick.
- Spread the batter a bit into a circle using the back of ladle. Make a hole in the center, this ensures even cooking. Drizzle a tsp of gingely oil all over and the edges. Cover and cook in a medium flame for a minute or two.
- Open the cover, flip and cook the other side for another minute. Remove the adai to a serving plate.
- Serve the adai warm with any side of your choice. I served with Peanut-coconut and sesame chutney.
Serve this quick and easy Oats adai hot straight from the tava and enjoy it with a side of your choice. I served it with flavorsome Peanut-coconut-sesame chutney.