Godhumai Paruppu Adai

 Here is an another healthier recipe which came out good... It is Wheat Lentil Adai.. :)

Adai is usually made of rice and lentils batter poured on hot griddle in circular form.
Usually old people/children would not prefer adai much as they would be little thick and would not be crispy. We cannot have more than 3 big adai. And as it is mainly made of dal we should not have more too and would not suit some people's health.

My hubby also do not prefer it much. He requires crispy adai in the form of dosai. So I just tried this recipe where the amount of dal used would be less when compared to the normal recipe and added Godhumai rava to give softness to the batter.

He loved it and really appreciated my efforts in making the adai crispy and healthy.

Ingredients:

1 cup Raw rice
1 cup Sambha godhumai (Wheat)
3/4 cup Thur dal
1/4 cup Channa dal
1/4 cup Urad dal
7 red chillies

To the batter:

1 big Onion
Few Curry leaves
1 inch Ginger
Pinch of Hing
Required Salt
Required Oil

Method:

• Soak  the lentils together for 30mins. Soak raw rice and Sambha ravai for 20mins.
• Grind raw rice and sambha ravai together.
• Grind the lentils and red chillies coarsely. Do not make it a paste.
• Add both the batter together and add required salt to it. The batter should not be thick nor watery.
• Add finely chopped onion, ginger and curry leaves to it.
• Pour a ladle of the batter in a hot gridle or non stick tawa and drizzle oil around the adai.
• When it is half cooked make small hole on the center of the adai and drizzle little oil in there. It takes time to get cooked than dosa. Let it become litlle crispy and flip the adai. Add some more oil too.
• Serve with butter and jaggery or avial which is the perfect combo for adai. My hubby likes it with Curd and sugar so I need not worry much on the side dish. It will be good with Sambar too.

 

Note:

• You can also grind ginger along with the red chillies instead of adding it separately. We can also add Drumstick leaves to it and it would be still more healthier.
• Do not be a miser to add oil, it requires little more than dosa and takes some time to get cooked. 
• Usually Adai batter has to be consumed immediately. But this recipe gets better even if it is used after 8hrs. It becomes more crispier and soft. So even if the batter is more you need not worry about it :)