Spinach Oats Adai

Category: Adai
Preparation Time: 15 mins + Soaking Time
Cooking Time: 1-2 min per adai
Servings: 4-5 servings

Spinach Oats Adai

Ingredients:

For Soaking:

• Idly Rice - 1/2 cup
• Brown Rice - 1/2 cup (Can be replaced with Raw Rice)
• Oats - 1 cup
• Toor Dhal - 1/3 cup
• Channa Dhal - 1/4 cup
• Whole green Moong Dhal - 1/4 cup
• Masoor Dhal - 1/4 cup

Other Ingredients:

• Spinach leaves, washed - 2 cups
• Green chillies - 2-3 nos (Adjust as per spice level)
• Ginger - 1 inch piece
• Salt - to taste
• Sesame Oil - as required for preparing adai
• Vegetable Toppings (Optional) - We can use finely chopped small onions or grated carrots

Method:

1. Wash & Soak Rice and Dhals together along with Oats for about 3-5 hrs or overnight
   
2. After soaking, grind the mixture in blender / mixie to a little thick batter. The consistency should be slightly grainy similar to our usual adai batter and keep aside
3. In a blender add the washed spinach leaves, ginger and green chillies and grind to a smooth paste with little water
4. Mix the spinach paste into the rice-dhal mixture; add required salt and mix well
   
5. Heat Tawa and grease it. Pour a ladle of adai batter and slightly spread it. If we want on crispier side, we can make it thin like our normal dosa
   
6. Pour few drops of oil around the corners and cook covered for few seconds 
7. Once it gets cooked on one side, flip it over and cook the other side too
   
8. Transfer to plate and serve hot with your favourite side dish.
9. Spicy Garlic or Tomato or Onion Chutney will be a good choice with this adai:)
   

Brown Rice Idly & Dosa

Category: Breakfast / Tiffin    
Soaking Time: 6 Hrs     
Fermentation Time: 6 - 8 Hrs    
Cooking Time: 10 mins /batch

Brown Rice Idly / Dosa Batter - I tried substituting 50% of white rice with brown rice in our normal Idly / Dosa batter and the result was good:) One thing I noticed in this method was fermentation takes bit less time than our normal batter and also it gets sour quickly. So its better to use up the batter within 2-3 days (Under refrigeration) and keeping it in fridge for more than 3-4 days will make it very sour.

Brown Rice Idly

Brown Rice Dosai

Ingredients:

• Brown Rice -2 cups
• Idly rice - 2 cups
• Whole white urad dhal - 1 cup
• Fenugreek seeds - 1 1/2 tsp
• Salt - To taste

Method:

1. Soak brown rice & Idly rice together and fenugreek seeds (separately) for 5-6 hrs and urad dhal for 1-2 hrs
2.  In a wet grinder, first add the fenugreek seeds and then urad dal, grind till it becomes soft and fluffy. Once urad dhal is done, remove it in a big container and keep aside. While grinding for Idly, make sure you just sprinkle required water at regular intervals rather than pouring it at once. This will make the batter very fluffy and airy which results in soft idlies
3.  Add rice to the grinder and grind it till it becomes smooth, but with a slight coarse texture. Once done, remove it into the container with urad dhal
4.  Add required salt and mix well with hands
5.  Allow to ferment overnight / for about 6-8 hrs and it depends on your room temperature; After fermentation, the volume of the batter would be almost doubled. (Make sure to place the batter in a big bowl to avoid spills after it gets fermented)
   
6. Once fermented, make idlies as usual and serve with your favourite side dish  
   
7. Next day, just add little water to the batter and make it slightly thinner than the idly batter. 
8. Heat Tawa and grease it. Pour a ladle of dosa batter and spread it to a thin circle. Pour a teaspoon of oil around the corners and cook covered for few seconds. 
   
9. Flip it over and cook other side
   
10. Serve hot