1. Oatmeal adai

Steel cut Oatmeal - 2 1/2 cups
tuvar dal - 1/2 cup
whole urad dal with skin - 1/2 cup
masoor dal - 1/4 cup
moong dal with skin - 1/4 cup
channa dal - 1/2 cup
(You can add other kinds of dal too. Actually I have tried varying the proportions and it always turns ok. So be free to experiment)
curry leaves - a bunch
red chillies - 5 (var according to taste)
green chillies - 7 or 8 (vary according to taste)
Hing - a pinch
salt - to taste
Ginger - optional

Wash the dal and soak it along with oatmeal in twice (or more) the water for 6 to 10 hours. Grind coarsely along with chillies, salt, curry leaves, hing and ginger. Let it ferment a bit (rises a little). Fermenting it helps digestion. Lot of people do not ferment adai batter, which is ok too. Heat the tawa and spread a ladle full of batter. Spread about 1 tsp of oil ( gingelly for better taste) around and on the adai. Let it crisp. Turnover slowly and let it brown a bit. Serve hot with molagai podi and gingelly oil.