Go Back
+ servings

Oats Adai | Oats & Lentils Pancake | No Soak Vegan

Course Breakfast, Brunch, Dinner
Cuisine Asian, Indian, South-Indian
Keyword Adai recipe, Easy adai recipe, How to make adai, Oats for breakfast, Oats recipe, Quick adai recipe, Readymade adai mix flour
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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 teaspoon salt or to taste
  • few coriander leaves chopped


  • 1 teaspoon oil
  • ¼ teaspoon mustard seeds/kadugu
  • ¼ teaspoon cumin seeds/jeera
  • 3 nos green chilies finely chopped
  • ½ inch ginger root peeled and chopped fine
  • teaspoon 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 teaspoon 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.