Thursday, August 16, 2012

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

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

Step 1
  • Soak Dalia for 1 hour
  • Soak other dhals together for 4 hours
Step 2
  • 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
  • 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
Adai should be served hot only
Fermentation is not required as we do for dosas / idlies