Cracked Wheat Oats Adai n Chutney (T & T)

This month I came across Usha's "Veginspirations Blog" because of the ongoing event Tried and Tasted July, I saw so many lovely recipes I bookmarked nearly 20 recipes, all her recipes are very unique and healthy. Best part is most of them are her innovations. Here is my first recipe attempt from her blog. After seeing her collection I became a big fan of of her recipes, from her huge collection I picked her broken wheat oats adai and tomato chutney.There are so many more I have to try : )

I didnt make any change to this recipe except for quantity and i didn't add red chilli while blending but garnished with chilli flakes and onions.The original recipe is here.It came out superb

1/2 cup cracked wheat1/4 cup split yellow pigeon peas (toor dhal)1/4 cup split yellow chick pea lentil (chana dhal)1/4 cup split black gram lentil (urad dhal)1/2 cup rolled oats1/4 inch piece ginger2 green chiliesa pinch of asafoetida(hing)salt to tastefew drops of oil for each adai1/2 cup chopped onions1 tsp chilli flakes

Wash all the lentils nicely and soak them with oats and cracked wheat enough water for 2 hrs.

Grind the mixture along with ginger, green chilies to a slightly coarse texture and thick batter ( Add water as required )

To the batter, add salt to taste, hing and mix well.

Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,adai should be not too thick or too thin.

Top it with a sprinkle of chopped onions and red chilli flakes

Add few drops of oil and let it cook for a min then flip it. Remove when both sides are properly cooked and looks slightly crispy.

Remove and serve hot with chutney.

( Click picture for enlarged view )

This tomato onion chutney is one more lovely recipe from Usha's blog. I took recipe as it is, i didnt have curry leaves to add. The original recipe is here.

1/2 cup chopped yellow onion1 cup chopped tomatoes1/2 tsp mustard seeds1/8 tsp fenugreek seed (methi seeds)2-3 red chilliesa pinch asafoetida (hing)1/2 tbsp oilsalt to taste

Heat oil in pan, add mustard seeds and methi seeds once mustard seeds splutter add onion and fry till it becomes translucent. Then add tomatoes, hing and salt and cook till tomatoes become tender.Keep it aside.

When cool grind this mixture to a smooth paste and serve with adai.

I am sending both these recipes to Tried and Tasted july event hosted by Saveur, which was originally started by Zlamushka and now run by Lakshmi.

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