Broken Wheat Adai

Adai is one of my favourite crepe varieties. It is usually made with a rice-lentil batter and comes out super crispy. The broken wheat version is definitely healthier and trust me you won’t miss the rice. Another advantage is that neither do you have to soak the ingredients for a long time nor ferment the batter like normal idly/dosa better.

This recipe is from one of my mom’s best friends.

Ingredients (Serves 2-3)

Broken wheat – ½ cup

Channa dal – 2 tbsps (approx)

Toor dal – 1 tbsp (approx)

Urad dal – 1 tbsps (approx)

Moong dal – 1 tbsp (approx)

Cumin seeds – 1-1 ½ tsps

Fennel seeds – 1 tsp

Asafoetida – ½ tsp

Curry leaves

Red chili to taste

Salt to taste

Water for grinding

Chopped onions

Method

Soak the broken wheat and dals (combine all dals to make ½ cup) for at least an hour. When grinding, add the cumin, fennel, asafoetida, curry leaves, salt and water and grind to make a smooth batter (you can also leave it coarsely ground if you like the texture).

Add the chopped onions and make them as you would make dosas. Serve hot with your favourite chutney or sambar…or both. Bon Appétit.