Kitchen Tales: Godhumai/Wheat Rava Adai

Dosa is a very common breakfast item in South India. There are different varieties of Dosas. Adai is a spicy lentil dosa that has originated from Tamil Nadu. It is normally made with a batter that has a combination of rice and lentils but we have given it a healthy twist and replaced rice with godhumai / wheat rava. It is a complete meal, full of nutrients and protiens, ideal breakfast esp for diabetic patients. This can be had with any chutney. But we love it with jaggery or honey. I learnt this from My Dear Mom, when i was on vacations this year. The ones she makes tastes delicious.

Ingredients:

Servings: 8 Dosas

Godhumai/Wheat Rava- 1 cup

Thuvar Dal - 1/2 cup

Urad Dal - 1 tbsp

Moong Dal - 2 tbsp

Channa Dal - 2 tbsp

Methi seeds - 1/2 tsp

Asafoetida/Hing - 1/4 tsp

Tamarind - 1 small ball size

Haldi powder - 1/2 tsp

Sambhar onions - 4 (optional)

Red chillies - 2 nos

Green chillies - 2 nos

Peppercorns - 6 nos

Jeera - 1/2 tsp

Curry leaves - 1 sprig

(washed well and roughly chopped)

Salt - to taste

Onions- 2 medium finely chopped (optional)

Coriander leaves - a small bunch chopped.

Method:

Wash and soak all the lentils / dals and methi seeds together for 3- 4 hours.
Clean and soak wheat rava for an hour.
After 3- 4 hours, grind the lentils, green & red chillies, peppercorns, sambhar onions, jeera,haldi powder, curry leaves, tamarind, hing and salt to a semi coarse batter.
Squeeze out all the water from the wheat rava and add it to the lentil batter. Mix well.
Add chopped onions, coriander and mix well.
Heat a Griddle / Tava and grease with oil.
Pour one big ladlle of the batter in the middle and spread evenly.
If you want you can pour some oil on the sides.
Cook over medium flame till it gets a light brown colour.
Flip on the other side and cook till its fried.
This dosa unlike the normal ones,will be a little thick and coarse in texture.
Serve hot with chutney of your choice or with jaggery pieces or honey.