Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Oats Adai (ஓட்ஸ் அடை)

Traditional 57. Oats Adai recipe

🧺 Ingredients

• ½ cup rolled oats (old-fashioned oats — not instant)
• ¼ cup chana dal, soaked 2 hours
• ¼ cup toor dal, soaked 2 hours
• ¼ cup urad dal, soaked 2 hours
• ½ cup raw rice, soaked 2 hours
• 3 dried red chilies
• 1-inch ginger
• 3 garlic cloves
• ¼ tsp asafoetida (hing)
• 1 tsp cumin seeds
• 1 tsp fennel seeds (sombu)
• 1 tsp salt
• 1 medium onion, very finely diced
• 10 curry leaves, chopped
• 3 tbsp fresh coconut, grated
• 2 tbsp fresh coriander, chopped
• 2 green chilies, minced
• Oil — 1 tsp per adai
• The 50:50 ratio of dal + oats maintains the classic adai's nutty protein character while adding oats' fiber

👩‍🍳 How to make Oats Adai

1. Place rolled oats in a dry blender and pulse 5–6 times to a coarse crumble (not powder).
2. The oat crumble should still have visible flakes — not fine powder.
3. Set aside.
4. Drain all soaked dals and rice.
5. Grind together in a blender with dried red chilies, ginger, garlic, cumin seeds, fennel seeds, and asafoetida.
6. Add 3–4 tbsp water.
7. Grind to a coarse, grainy paste — the same texture as traditional adai batter.
8. Mix ground dal batter with oat crumble, diced onion, curry leaves, grated coconut, coriander, and green chilies.
9. Add salt.
10. Mix thoroughly.
11. If the batter is too thick to spread on tawa, add 2–3 tbsp water.
12. Batter should be thick and scoopable.
13. Heat tawa on medium-high heat.
14. Add ½ tsp oil and spread.
15. Pour a ladle of batter onto the tawa.
16. Spread into a disc about 18 cm diameter.
17. Make a small hole in the center.
18. Drizzle ½ tsp oil around edges and center hole.
19. Cook on medium heat for 3 minutes until edges lift and bottom is golden with dark spots.
20. Flip and cook second side for 2 minutes until golden.
21. Serve with avial, jaggery-butter, or coconut chutney.

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