Oat Barley Adai
Oat Barley Adai
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1 cup - brown rice (or white rice)
1/2 cup - split moong bean (moong dal )
1/2 cup - quick cooking barley
1/2 cup - quick cooking oats
6 to 7 - thai / indian green chillies ( or according to taste)
4 - dry red chillies ( or according to taste)
7 to 8 - curry leaves (optional )
1 inch piece - ginger
1/8 tsp - asafoetida (hing)
salt to taste
2 cups - water
few tsp - sesame oil ( or corn oil )
How to Make Oat Barley Adai
In a large bowl mix the first four items. Wash and drain these four grains together. Soak these grains in 2 cups of water for about 3 hours.
Grind this in batches in a processor / blender with the curry leaves, ginger, green chillies and red chillies, using the water it was soaked in to help in the grinding process.
This does not have to be ground very smooth. The grains could be of the texture of semolina (cream of wheat/rava).
For this quantity of grains, the water it was soaked in was sufficient to achieve perfect consistency in the batter.
Add asafoetida, salt to taste and mix well.
Heat a flat pan / griddle / tawa on medium high heat.
When the griddle is hot, pour a ladle full of batter, spread quickly and evenly to create a thin circle.
Pour a few drops of sesame oil on the side, facing up.
When the lower side is slightly browned, flip it over and cook the other sides for a few seconds.
When the other side has a few pinkish/ brownish spots, it can be removed.
Proceed with the rest of the batter in the same manner.
Serve hot with spice powder or a little plain yogurt spiced with spice powder or just plain honey.
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