Last month when I made adai, I wanted to make murungai keerai (Drumstick leaves) adai and bought the keerai too. One day made murungai keerai adai and there was still little more leaves but I could not make kootu or poriyal with it. So I though I will soak all the dals needed for paruppu and made oats murungai keerai adai. Long time ago I posted Oats Paniyaram. This is same recipe, except that I added murungai keerai and I did not powder the oats to add it to the adai. Since this has no rice and only oats, its texture is sure softer than the one with rice and I made it with green chillies instead of red chillies so the colour also came different. It is sure healthy, but really tasty adai too. Its worth trying and keeping this in your routine menu. When ever you make adai for your family, you can reserve some dal for yourself and include oats in your diet. Since I made it only for me and it was unplanned too, my clicks are not that well composed. So I have been postponing this post for long time. But that’s fine only the recipe and the idea matters sometimes. Check out the oats recipes page for more ideas.
Oats murungai keerai adai recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 3 hrs soaking time | Cook time: 15 mins | Makes: 6 adais
Prep Time: 3 hrs soaking time | Cook time: 15 mins | Makes: 6 adais
Ingredients
Oats – ½ cup
Drumstick leaves – ¾ cup
Toor dal – ¼ cup
Channa dal – ¼ cup
Urad dal – 2 tblsp
Onion (Optional) – 1, finely chopped
Green or red chillies – 4
Fennel seeds/ saunf – 1 tsp
Ginger – 1 inch piece
Asafoetida – ⅛ tsp
Salt – As needed
Drumstick leaves – ¾ cup
Toor dal – ¼ cup
Channa dal – ¼ cup
Urad dal – 2 tblsp
Onion (Optional) – 1, finely chopped
Green or red chillies – 4
Fennel seeds/ saunf – 1 tsp
Ginger – 1 inch piece
Asafoetida – ⅛ tsp
Salt – As needed
Method
- Soak dal together for 3 hours. First grind chilli, fennel and ginger with little water.
- Add soaked dal to it and grind coarsely.
- Add the rest of the ingredients to the ground dal and mix to make a batter. Use water so that the batter is thick enough to spread over tawa.
- Heat tawa and grease with little oil. Spread thick adai with two laddles full of batter. Cook covered and flip the adai to cook for another minute in medium flame.
Notes
- You can add other dals like masoor dal and moong dal each 1 tblsp to this recipe.
- Since oats is added in place of rice, the texture will be softer than the regular adai.
- You can make without drumstick too, in that case you can add curry leaves and coriander leaves.
Serve hot with sambar or a chutney or simply have it with idli podi like me.
The dosas look amazing!! very healthy recipe. Thanks for sharing Raji 🙂
healthy and tasty adai
Do u grind the oats and add it. How does the oats get cooked if it is raw?
Thanks for sharing the idea.
oats adai is always damm good raks… but i have not added keerai so far 😀 good one
yummy preparation dear
delicious… must try this one soon..
really nutritious recipe..
Idli podi is my favorite too and this us a healthy and an alternative to usual adai
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Apt recipe to try right when I am all gaga over oats of late. Thanks 🙂
Wat a fibre rich healthy adai, i can have it happily for my breakfast..
sooper adai..
looks interesting will try , Raks Thanks: ) Idli Batter
became just awesome by using your method of grinding
Very healthy adai…love the addition of murungai keerai
Looks simply superb,tempted to try out
Healthy and tempting adai
hi raks…. did u soak oats?????? did u grind it????? u have never mentioned it…. pls mention it…..
thanks in advance………..
I have mentioned "Add rest of the ingredients" in step 3 which includes oats 🙂
Hi ya,
I tried it yest with green gram dal in addition to the above 'to soak' ingredients and had used mint and curry leaves instead of drumstick since I dont get it here. Was yummm. My hubby also loved it 🙂