Oat Barley Adai Recipe

Cooking Directions

• STEP 1.Soak the oats, barley, and lentils in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked ingredients along with ginger, green chilies, and salt to make a thick batter.
• STEP 3.Heat a tawa or griddle and pour a ladleful of batter onto it. Spread it in a circular motion to form a pancake.
• STEP 4.Drizzle some oil around the edges and cook on medium heat until the bottom turns golden brown.
• STEP 5.Flip the adai and cook the other side until it is cooked through and crispy.
• STEP 6.Serve hot with coconut chutney or sambar.
• STEP 7.Store any leftover adai in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• You can add finely chopped onions, curry leaves, and coriander leaves to the batter for extra flavor.
• Make sure the batter is not too thin or too thick. It should have a pouring consistency.
• You can adjust the spiciness by adding more or fewer green chilies.
• To make the adai gluten-free, replace barley with rice or millet.
• For a healthier version, cook the adai on a non-stick pan with minimal oil.

Storage and Serving

• Serve the oat barley adai hot with coconut chutney or sambar.
• You can also enjoy it with a side of yogurt or pickle.
• Store any leftover adai in an airtight container in the refrigerator for up to 2 days.
• Reheat the adai in a toaster or on a tawa before serving.