Godhumai Rava Adai | Samba Rava Adai | Cracked wheat adai | godhuma rava adai | adai dosai without rice | protein-rich adai dosa | Adai recipe | Adai dosa |
Healthy, nutritious and no-ferment Godhumai Rava Adai recipe with step-wise pictures. Healthy, protein rich South Indian lentil pancakes are perfect for breakfast and dinner. Godhumai Rava Adai is a tasty and healthy Adai with mixed dal and godhumai rava perfect for breakfast /dinner. Adai batter comes so handy for a quick tiffin. It is a quick no-ferment breakfast recipe made with different types of lentils and broken wheat – Godhumai Rava Adai. Me and my whole family likes Adai, a thicker no-ferment version of the regular dosa. Adai is slightly thicker and cooked on a low flame until it turns really crisp at the bottom. I have shared different types of adai. We generally make adai with rice and dal but here I prepared with samba rava. The adai can be even more healthy by adding some veggies to this. The adai tasted similar to the normal rice adai only. Adai Aviyal is one of the famous dishes in most of the restaurants in Southern India. Aviyal means mixed vegetables cooked in coconut masala paste. You can have this adai with jaggery-ghee or just have as it is or can be served with any chutney.
Take wheat rava (samba godhumai), toor dal and chana dal.
Wash and soak toor dal and chana dal for 2 hours and soak wheat rava for 30 minutes.
To grind batter first add soaked wheat rava in to a mixie jar with little water.
Make them in to fine paste and transfer in to a bowel.
In the same mixie jar ass fennel seeds.
Add garlic cloves.
Add dry red chillies.
Add little portion of soaked dals and grind them in to rough coarse mix without adding any water.
Add remaining soaked dals with little water.
Grind them to thick coarse batter mix.
Add ground wheat rava in to it.
Add required water to mix.
Add salt to this adai dosa.
Add chopped small onion.
Add chopped curry leaves and coriander leaves.
Add grated coconut.
Mix everything well.
Adai dosa batter is ready, no need any fermentation.
Take small portion of batter and keep it on the clean banana leaf.
It should be in medium size, not too thick nor thin.
Heat dosa pan.
Place it on dosa pan like upside down position.
Tap for a second and slowly remove the banana leaf.
Make a hole on adai dosa to cook nicely.
Sprinkle oil around and inside the holes.
Cook in medium flame till bottom side turn golden then flip dosa.
Cook until both sides reach golden red.
Heathy and tasty wheat rava adai dosa is ready to serve with yummy onion coconut chutney.