Samba Godhumai Adai or Broken Wheat Adai is a very healthy breakfast/dinner option. Samba Godhumai in Tamil or Dalia in Hindi or Cracked or Broken Wheat in English is highly nutritious and good for health watchers and diabetic patients. My family likes it for its aroma and nutty taste.
Today’s recipe – Samba Godhumai or Cracked Wheat Adai is made without using any rice. The recipe uses cracked wheat instead of rice along with the dals. I ensure that I grind the batter for Adai too whenever I plan for Idli or Dosa for the week. Only think is that I keep on changing the main ingredient used in Adai preparation. Sometimes it is the regular Paruppu Adai or Kollu Adai or Cholam Adai. Since the time my kids started having broken wheat, Samba Godhumai Adai has also become part of the Adai list prepared at home. Addition of grated carrot or finely chopped murungai keerai or any greens will make this Adai colorful and kids would love it. Now, let’s move on to the recipe of healthy, nutritious and tasty Samba Godhumai Adai.
Broken wheat or samba godhumai – 200 gms or 1 cup
Masoor dal – 50 gm 0r ¼ cup
Moong dal – 50 gms or ¼ cup
Urad dal – 50 gms or ¼ cup
Chana dal – 50 gms or ¼ cup
Tur or toor dal – 50 gms or ¼ cup
Red chilli – 5
Saunf or sombu or fennel seeds – 1 tsp
Salt to taste
Oil for making adais
To temper and saute
Oil – 3 tsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Jeera or cumin seeds – 1tsp
Hing – 1 tsp or a big pinch
Onion – 1 big sized or shallots – 15-20
Green chilli – 1 or 2 (optional)
Carrot – 1 medium sized
Coriander leaves – ¼ of a bunch
Curry leaves – 2 sprigs
Coconut – ¼ of a small coconut (optional)
Prep time – 10 mins (excluding soaking and grinding time)
Cook time – 10 mins for sauteing +4-5 mins per Adai
Makes 12 to 15 Adais
- Wash and soak cracked wheat and dals in sufficient water for 2 – 2 ½ hrs along with fennel seeds and red chillies.
- Grind the soaked ingredients to a coarse batter using a mixer jar or a grinder. Reserve water used for soaking and use it for grinding the batter. Transfer the coarse batter to a bowl.
- Chop onions or shallots, coriander, green chillies and curry leaves finely. Grate carrot and coconut if using. Chop the greens too, if using. Set everything aside.
- Heat oil in a pan, add mustard seeds and let it crackle. Add jeera, urad dal and hing. Add the onions and green chillies and sauté for a minute. Add the grated carrots and greens, if using. Toss once and switch off the flame.
- Add the sautéed onions, coriander and curry leaves, carrot to the prepared batter along with salt to taste. Add the grated coconut too, if using. Check for salt and add more, if required. Mix well. Batter is ready for preparing adais.
- Heat a tawa and pour one ladle of the adai batter and spread it in a circular motion. Drizzle one tsp of oil around the adai and cook it. Once cooked, flip it to the other side, drizzle oil and cook till crisp and golden brown.
- Remove from tawa and serve hot.
Healthy and delicious Samba Godhumai Adais are ready for relishing. You can serve it Idli Podi or white butter or coconut chutney or onion tomato chutney. My daughter loves this combo – Adais with tomato sauce.
- I have used ¼ cup of each masoor, moong, urad, chana and tur dals. You can add whole green gram, moth bean (matki) too. Also, depending on your preference you can increase or decrease the quantity of each dal variety.
- For variation, you can add garlic or ginger while grinding the batter.
- Adding grated carrots, finely chopped greens are optional. I used only grated carrots while making adais.
- You can skip adding green chillies if you want the adais to be less spicy.
- Addition of grated coconut makes adais more flavorful. However, you can proceed with the adai recipe skipping it too.
- Adai batter consistency should not be too runny or too thick. It should be thicker than that of dosa.
- Adais are normally made a little thicker than dosas. If you want it thinner like dosas; dilute it by adding little water. Adjust the salt accordingly.
- Prepared batter should be refrigerated if not using immediately. On refrigeration, batter stays good for 2 days.
- The prep and cook time excludes the soaking time. You would need 4-5 mins to cook per adai.