BM # 70 Week 4 Day 2 -
I love the dosa varieties which don't require fermentation and I found that this is a very nutritious adai which falls in that category. I saw in my facebook feed and immediately bookmarked to try.
I knew my husband wouldn't like it but gave it a try anyway. Surprisingly my older one loved it and she made a request for a repeat of this adai. I couldn't be happier!!
Recipe Source here
Cracked wheat 1 cup (Wheat rava of any grain size can be used)
Chana Dal 1/4 cup
Toor dal 1/4 cup
Urad dal 1/4 cup
Cumin seeds 1 tsp
Red Chillies 2-3
Asafotida a pinch
Ginger 1 inch
Salt as needed
Carrot, grated 1/4 cup
Cabbage finely chopped 3 Tbsp
Onion finely chopped 1/2 cup
Coriander leaves finely chopped 2 tbsp
Soak Cracked wheat for a couple of hours. In a separate bowl soak chana dal, urad dal, toor dal and red chilies for about 4-5 hours. (I soaked both cracked wheat and the dals over night separately).
Drain and grind the dals and ginger using as much water as needed to make a fine batter. Towards the end of the grinding cycle add the drained cracked wheat so it is blended well into the batter.
In the ground batter, add cumin seeds, chopped vegetables, salt and asafotida. Add adequate batter to adjust the consistency of the batter.
Heat a griddle, pour a ladel full of batter and gently spread to make a 5-6 inch adai. Spray oil as needed, cover and let it cook. Flip and cook the underside as well.
Remove and continue with the next adai.
Serve warm with any choice of chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70.