Healthy, nutritious and no-ferment Godhumai Rava Adai recipe with step-wise pictures. Gluten-free, protein rich South Indian lentil pancakes are perfect for breakfast!
I have a healthy, quick no-ferment breakfast recipe made with different types of lentils and broken wheat – Godhumai Rava Adai. I love Adai, a thicker no-ferment version of the regular dosa. Adai is laid slightly thicker and cooked on a low flame until it turns really crisp at the bottom. I have shared different types of adai like Oats Adai, Kara Dosai/Adai Dosa, Murungai Keerai Adai or Ragi Adai already here and this is a variation, that doesn’t include any rice. I used broken wheat or samba ravai in the place of rice and it worked out so well.
So I got this recipe from my sister, she had made it for me when I was visiting her last year and I had been meaning to make at home ever since I got back home. You know me, the queen of procrastination – so it took me all these months to make something as simple and delicious as this. Its funny how necessity makes us try new things. The sister who got a wrong kind of broken wheat to make upma had to use up large quantities of it and hence started using it for making adai. As it happens, I ran out of idli and dosa rice one fine weekend, so I had to use up the same trick too 😀 So, you could use any kind of wheat or godhumai rava – samba wheat rava, bansi rava both work fine apart from broken wheat itself. I served it with Aviyal, a classic combination down South and it was a big hit!
How to make Godhumai Rava Adai | Broken Wheat Rava Adai –
Detailed step-wise picture recipe of making Godhumai Rava Adai | Broken Wheat Rava Adai –
1. In a mixing bowl, soak all ingredients under “for soaking” in enough water and let it soak for 4 to 6 hrs or overnight.
2. Grind into a not so smooth batter in batches adding very less water.
3. In the ground batter, add finely chopped coriander leaves, salt, jeera powder and asafoetida.
4. Mix everything well together. Meanwhile heat a pan for making the adai. I used my cast iron dosa tawa.
5. Carefully spread a ladle full of batter into a thin circle. If you prefer thick adai, leave it a little thick. Drizzle coconut oil all around and let it cook on low flame until the bottom is golden brown and crisp.
7. Remove the adai from heat. Repeat the same with rest of the batter.
8. Serve hot with coconut chutney or aviyal (recipe coming up soon!)
- Additionally, finely chopped onion and grated carrot can also be added to the batter.
- Coconut oil gives a great flavor for adai.
- Using Kashmiri red chilli gives a really good color, but is not too spicy.
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