Here we go!!!
Wheat (Godumai) Adai
Preparation Time : 1.30 hrs (Including Soaking Time)
Serves : 3 to 4
Ingredients
1. Cracked wheat (Godumai Ravai) - 1 cup
2. Toor Daal (Thuvaram Paruppu) - 1/2 cup
3. Channa Daal (Kadalai Paruppu) - 1/2 cup
4. Urad Daal (Ulutham Paruppu) - 1/2 cup
5. Red Chillies - 4 - 5
6. Hing (Asofateda) - 1/2 tsp
7. Curry Leaves - 1/4 cup halved
8. Salt - to taste
9. Oil for pan frying
Method
1. Soak the ingredients from 1 to 4 for 30 mins to 1 hour and wash them well to remove any impurities.
2. In a food processor or mixer, add the soaked ingredients, red chillies, hing and salt and grind to a coarse batter.
3. Add required amount of water to make a dosa batter consistency
4. Add the halved curry leaves
5. In a hot tawa, pour a laddle full of the batter and make thin adais.
6. This will take a little longer than dosa to cook. The longer you cook, the crispier the adai gets
Variations
1. 1/2 cup Toor Daal can be substitued with 1/4 cup toor Daal and 1/4 cup masoor daal (orange daal). This makes the adai even crispier.
2. Instead of Cracked wheat, rice can be used.
3. Instead of curry leaves, drumstick leaves (murungai elai) can be used, but double the quantity.
4. When you spread the batter, you can add finely chopped onions, but the onions should be added right after you spread the batter, only then it will stick to the batter, otherwise, it will fall off the adai.
This cracked wheat adai is a healthier option than the rice adai.
Jaggery (vellam), coconut chutney, milagai podi or avial will go well with this adai.
Batter can be refrigirated and used the next day also.
