Soak the lentils and dry red chillies in water for 2 hours.

Drain and add oats and blend in a mixer to a coarse paste using 1¼ cups of water.

Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.

Heat a non-stick tava.

Pour a ladleful of the batter on it and spread it in a circular motion.

Sprinkle 1/2 tsp oil at the edges of the adai.

Cook on a medium flame till the adai turns golden brown in colour and crisp.

Turnover and cook on another side as well.

Repeat with the remaining batter to make 14 more adais.

Serve immediately with coconut chutney.