Dalia Adai

This is an exclusive recipe for "Weight Watchers / Diabetic People". The method is similar to Rice Adai
I just replaced rice with Samba Rava...That's it

Ingredients
Items to be soaked

• Dalia / Samba Wheat / Wheat Rava - 1 cup
• Toor Dhal - 1/2 cup
• Urad Dhal + Moong Dhal +  Channa Dhal - 1/2 cup together (try putting 2 tablespoons each it might work)

Other items for grinding

• Red Chillies - 4
• Ginger - small piece
• Hing - little

Addition to the batter

• Onion - 1
• Curry leaves and Coriander leaves - few

Salt - 1 teaspoon

Method
Step 1

• Soak Dalia for 1 hour
• Soak other dhals together for 4 hours

Step 2
Grinding

• Drain water from dhals and dalia.Do not discard the water
• First put red chillies, ginger and handful of dhal in the mixer.Grind it to a coarse paste
• Add another handful of dhal and sprinkle 1 tablespoon of water.Run the mixer once more
• Repeat the above step till the soaked dhals gets exhausted

Step3
Mixing

• Take out the batter from mixer using spatula.Use little water (drained from dhal) only while doing so
• Add soaked dalia to it and mix well
• The batter should be very thick (thicker than dosa batter)
• Sprinkle hing and salt.Swirl it well with a laddle
• Leave the batter for 1/2 - 1 hour

Step 4
Making Adais

• Add chopped onions,curry and coriander leaves to the batter just before making adais

• Heat a tawa.Put 2 drops of oil on the heated tawa and rub it using brinjal stem
• Check the consistency of batter, if it is too thick add little water (around 1/4 cup drained from dhal)
• Pour a laddle of batter on the heated tawa.Make a hole in the center

• Add 1/2 teaspoon of oil or melted butter (again I used transfat free butter)
• Cook on a medium flame for about a minute.Then turn over and cook it for another one minute till it is crisp all around and golden brown in color
• If adai sticks to the tawa while taking out.Dip the tawa spatula with little water and try taking it out
• Remove it from the tawa and serve it directly
• Serve it with Jaggery / Chutney / Aviyal / Butter

 Note
Adai should be served hot only
Fermentation is not required as we do for dosas / idlies