Wednesday, 29 June 2011

Wheat Adai

Wheat Adai

Adai aviyal is a classic combination and I particularly like it because it combines lentils, rice (carbohydrate) in the adai with vegetables in the aviyal making it a balanced meal. Traditional adai is made using raw rice and lentil (will post the recipe later). The white rice that we usually consume is not a wholegrain as it has been polished and processed. As it is not nutritiously superior, I was looking for an alternate and as usual, wheat came to the rescue. I have used a combination of lentils to add a variety of protein. For those of you who are concerned about how this adai will compare in taste with itstraditional counterpart, I must say that it was hard to find the difference.

¾ cup wheat rava (broken wheat)
¼ cup mung dal
¼ cup channa dal
¼ cup mixture of toor dal and urd dal
1 teaspoon raw rice
1 teaspoon chilli flakes or 2 dry red chilly (adjust to taste)
Salt to taste

Soak dals and rice together and soak the wheat separately for about 3 hours. If using dry red chilly, soak the same as well

Grind the dals first to a coarse paste and then add wheat rava and grind to a batter consistency and ensure it is neither too smooth nor too coarse and add salt. If it is too coarse, it becomes difficult to make the adais and if too smooth, it becomes closer to dosa.

Pour a ladleful of batter on a hot tava and spread. If desired add some finely chopped onions and pour little oil around the adai. Once bottom side browns, turn and cook the other side for a minute or so. Some like their adai crisp and some like it soft so determine the right thickness and how brown you want the adai.

Serve with aviyal, jaggery and idli milagai podi!

1 comment:

  1. Healthy adais, i can have it everyday for my breakfast or for my dinner..