Ingredients
2 cups parboiled rice (idly rice)
1/2 cup cracked wheat (optional)
1 cup quick oats
1/4 cup channa dal
1/4 cup urad dal with skin
1/4 cup green moong dal
1 tsp salt (according to taste)
1/4 tsp for hing
1 stalk of curry leaves
4 dry whole red chillies ( add more if you like it hot)
Method
Soak rice, all dals, wheat, whole red chillies, curry leaves all together overnight or 6-8hrs. Grind this together with salt and hing. Towards the end add the oats and grind slightly. The batter should be grainy and thick (the thickness of idly batter but not as smooth).
The batter can be used immediately for making Adai or after fermenting for about 4 hours. The batter can be used for upto a week if refrigerated.
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