I served my 16 bean adai with oats coconut chutney. It was a super easy recipe, made using the microwave and the blender and added a nutritious twist to the ubiquitous coconut chutney that is paired with a lot of South Indian dishes such as idly, dosa, adai etc. I have used old fashioned oats here, but you can use quick cooking oats as well.
1/3 cup old fashioned oats(If using quick cooking oats, use 1/2 cup)
1/2 cup grated coconut(I used frozen coconut)
4 green chillies
2 tbsp pottukadalai/dalia/fried gram dal
1 tbsp chopped ginger OR 2 cloves garlic(I used garlic)
1 tsp each oil, mustard, split urad dal and curry leaves for tadka/seasoning
salt to taste
Place the oats in a microwave safe plate in a single layer and microwave for 1-2 minutes, in one minute intervals. You want the oats to be toasted. Please note that microwave ovens vary and cooking time will vary accordingly. Also, if using quick cooking oats you will need only one minute, if using old fashioned oats, this is going to take longer.
Place the oats, coconut, green chillies, dalia and ginger/garlic in a blender. Blend with enough water to make a thick chutney. Remove to a serving bowl.
Heat oil in a small pan, add mustard, let it splutter. Then add the urad dal, let it turn golden brown. Add the curry leaves and pour this seasoning on top of the chutney. Serve with idly/dosa of choice.
Verdict: The chutney was delicious and nutritious. My family couldn’t guess that there was oats in this chutney. I used the garlic to counter the gassy nature of the beans in the adai. If serving this with idly/dosa, use ginger.
– For a different flavor variation used red chillies instead of the green chillies.
– I have also tried using 2 tbsp roasted peanuts instead of the pottukadalai, it tastes awesome.