Traditional Adai:
How to get perfectly healthy and tasty Samba Godhumai Adai?
- Soaking Wheat and dals atleast for 2 hours makes it easier to grind the batter
- Batter should be coarse and not smooth. Adai batter should always be coarse. Even if we have few pieces of crushed dal, its completely fine.
- No Fermentation of batter needed. We don’t need to ferment the batter for 6-8 hours. We can just keep the batter for 2 hours and it will enhance the flavor of adai
- Cook Adai in low flame. Adai should be little thicker than dosa and also we need to cook in low flame till its crispy
- Enhance with Onions, coconut, pepper, curry leaves or any greens.
You can also try:
Recipe Card for Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai:
Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai
Broken wheat Adai is a healthy breakfast dish as we are not including rice in this preparation, yet a very tasty adai which goes very well with aviyal.
- 1½ Cup Samba Godhumai (Broken Wheat) (1 Cup – 250ml)
- ¼ Cup Toor Dal
- ¼ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ Cup Urad Dal
- 8 Red Chili
- 1 tsp Cumin Seeds
- Few Curry leaves
- a Pinch Asafoetida (Asafetida / Hing)
- 1 tsp Salt
- 2 tbsp Sesame Oil (For cooking Adai)
Soaking Dals and Wheat
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Soak the samba godhumai in water and soak the dals separately in water for 2 hours
Preparing Adai Batter
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After 2 hours, drain the water from the dals and add it to the mixer. Add red chillies, cumin seeds, hing and curry leaves and grind it to a nice paste
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Then add drained broken wheat and give a pulse or two and the adai batter should be a little coarse. Finally add salt and mix well. Now our adai batter is ready
Cooking Adai
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Heat a tawa and grease it with oil. Pour 1 ladle of adai batter and spread it either thinly or a little thick as per your choice. Pour little oil and keep the flame medium and allow the adai to cook completely on one side, then flip it off to cook on other side. Cook till the adai is crisp and then remove from flame. Repeat the same for remaining batter
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Serve the yummy Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai is now ready to serve hot!
- We can add a tablespoon of grated coconut
- We can add few peppercorns for pepper flavor
Instructions with Step by Step Pictures:
- Soak the samba godhumai in water and soak the dals separately in water for 2 hours
- After 2 hours, drain the water from the dals and add it to the mixer. Add red chillies, cumin seeds, hing and curry leaves and grind it to a nice paste
- Then add drained broken wheat and give a pulse or two and the adai batter should be a little coarse. Finally add salt and mix well. Now our adai batter is ready
- Heat a tawa and grease it with oil. Pour 1 ladle of adai batter and spread it either thinly or a little thick as per your choice. Pour little oil and keep the flame medium and allow the adai to cook completely on one side, then flip it off to cook on other side. Cook till the adai is crisp and then remove from flame. Repeat the same for remaining batter
- Serve the yummy Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai is now ready to serve hot!
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| Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai |
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