One of the first things I realized when I started working on pictures for my blog is that props are a very important part of a good picture. As a result, I am always on the lookout for good props that I can use in my pictures. These days, this task is even shared by other members of my family. In addition to buying unique and pretty bowls and such, whenever I find the time I also try and make some of the things that I use as props in pictures. The tray that you see in the background in this picture is one such item that I made a few months back specifically to use in my pics :) This tray is made with leftover paint chips and some mod podge and is one of my favorite trays to use these days :) If you are interested in this sort of thing, do check out this post where I have put the stepwise tutorial for this tray.
Click here for a printable view of this recipe
Ingredients and Method to make Kambu Oats Adai
1 cup pearl millet (Bajra/ Kambu)
1 cup rolled oats
1/3 cup split pigeon peas (tur dhal/ tuvaram parappu)
1/3 cup split mung beans (mung dhal/ pasi parappu)
1/3 cup split chick pea lentil (chana dhal/ kadalai parappu)
3 Thai or Indian variety green chilies (hari mirch/ pachai molagai) (or to taste)
3 dry whole red chilies (sukhi lal mirch/ molaga vathal) (or to taste)
salt to taste
a little sesame oil to shallow fry adai/ dosa/ crepes (til ka tel/ nella ennai)
Place first five ingredients in a large bowl, fill with water, swirl with hand and drain. Fill with fresh water and soak the ingredients for about 3 to 4 hours.
In batches, grind the soaked and drained grains with green chilies and red chilies until it turns into a grainy batter. The grains do not have to be ground very smooth, a little semolina/ rava like texture gives this adai/ dosa a more crisp and crunchy texture. Make sure the batter is of pouring consistency but not too thin. When in doubt err on the side of a thicker batter, you can always adjust the consistency later if needed. Add salt to taste and mix well. This adai/ dosa does not need any fermenting, so the batter can be immediately used to make adai/ dosa
Heat a tawa/ griddle/ flat pan on medium heat, pour a small quantity of batter in the center and spread quickly and evenly into a thin circle. Pour a few drops of sesame oil around the circumference, when the lower side is evenly golden brown, flip over and cook the other side until it has brownish spots on it.
Remove from heat and serve hot with chutney of choice/ aviyal/ molaga podi or even some curry.
Yield depends on size and thickness of each dosa/ adai.
Balance of the batter can be stored in the refrigerator and used up within 3 to 4 days for freshest taste.
If you are looking for Adai/ Dhal dosa recipes, here are a few more
Moving on, pearl millet/ Bajra/ Kambu has now become an integral part of my kitchen and I regularly make adais/ dosas with it. But this is the first time I tried making an adai with millets and oats, that has absolutely no rice. Was a little apprehensive that it would impact the texture and crispness of the adai / dosa, but it worked out really well. There was no substantial difference between this adai and traditional adai made with rice and lentils making it perfect for those of you who have picky eaters in your home.
Click here for a printable view of this recipe
Ingredients and Method to make Kambu Oats Adai
1 cup pearl millet (Bajra/ Kambu)
1 cup rolled oats
1/3 cup split pigeon peas (tur dhal/ tuvaram parappu)
1/3 cup split mung beans (mung dhal/ pasi parappu)
1/3 cup split chick pea lentil (chana dhal/ kadalai parappu)
3 Thai or Indian variety green chilies (hari mirch/ pachai molagai) (or to taste)
3 dry whole red chilies (sukhi lal mirch/ molaga vathal) (or to taste)
salt to taste
a little sesame oil to shallow fry adai/ dosa/ crepes (til ka tel/ nella ennai)
Place first five ingredients in a large bowl, fill with water, swirl with hand and drain. Fill with fresh water and soak the ingredients for about 3 to 4 hours.
In batches, grind the soaked and drained grains with green chilies and red chilies until it turns into a grainy batter. The grains do not have to be ground very smooth, a little semolina/ rava like texture gives this adai/ dosa a more crisp and crunchy texture. Make sure the batter is of pouring consistency but not too thin. When in doubt err on the side of a thicker batter, you can always adjust the consistency later if needed. Add salt to taste and mix well. This adai/ dosa does not need any fermenting, so the batter can be immediately used to make adai/ dosa
Heat a tawa/ griddle/ flat pan on medium heat, pour a small quantity of batter in the center and spread quickly and evenly into a thin circle. Pour a few drops of sesame oil around the circumference, when the lower side is evenly golden brown, flip over and cook the other side until it has brownish spots on it.
Remove from heat and serve hot with chutney of choice/ aviyal/ molaga podi or even some curry.
Yield depends on size and thickness of each dosa/ adai.
Balance of the batter can be stored in the refrigerator and used up within 3 to 4 days for freshest taste.
If you are looking for Adai/ Dhal dosa recipes, here are a few more
 Barley oat Adai ~ Dhal Dosa with barley |  Cracked Wheat and Oat Adai ~ Dalia Dhal Dosa |  Keerai Oat Barley Adai ~ Palak Dhal Dosa |
