Daliya/ broken wheat/ Samba Godumai Rava – 2 cups
Toor dal – 1 cup
Channa dal – 3/4 cup
Urad dal – 1/4 cup
Rice – 2 tblsp (Optional, see notes)
Red chillies – 10 – 12
Green chillies – 2 – 4
Curry leaves – 2 sprigs
Corriander leaves – few
Hing – 1 tsp
Salt – as per taste
Oil for making Adai
Wash dals. Soak dals and daliya separately for 1 1/2 to 2 hours.
Now in a Mixie put chillies, curry leaves, Corriander leaves, hing and dals grind by adding water. (U can use the soaked water of dals & daliya) grind to a coarse batter. Now add salt and daliya. Just grind 10 – 15 sec. just to incorporate with the dals. Dont add too much water while grinding. The batter should not be thick nor watery.
Transfer the batter to bowl. Mix well.
Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. Add a tsp of oil around it. Cover with lid. Let it get cooked.
Then flip it over to the other side and drizzle a tsp of oil around the adai. No need to close it. Let it get cooked.
After both sides are cooked remove from tawa and serve it hot with chutney or butter or jaggery or Avial or idly milagai podi.
You will get 15 – 20 Adais using this measurement.
- Note: You can add 2 tblsp of rice. But it’s optional. Just to give crispness. If you want to add just soak rice separately and grind before you add dals.
Source: Vidhya Ramaswamy, Singapore