Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai

Jump to Recipe Jump to Video Print Recipe

Adai is a very scrumptious breakfast dish. Adai Aviyal is one of the famous dish in most of the restaurants in Southern India. Broken Wheat is a very healthy ingredient which is often recommended by all the nutritionist whenever we start speaking about dieting. Broken wheat Adai is a healthy breakfast dish as we are not including rice in this preparation, yet a very tasty adai which goes very well with aviyal. I personally like serving this samba godhumai adai with panavellam (jaggery / palm sugar).

Table of Contents

Traditional Adai:

Adai Aviyal is a very popular evening tiffin or breakfast combo in TamilNadu. Adai batter is made with 1 portion of raw rice, 1 portion of parboiled or idli rice , 1 portion of mixed dals and red chilies along with salt. Conventionally adai is served with aviyal (mixed vegetables cooked in coconut-green chili paste and enhanced with curd or tamarind). Since we have one portion of dal is added, adai is usually very filling and heavy compared to dosa.

How to get perfectly healthy and tasty Samba Godhumai Adai?

Soaking Wheat and dals atleast for 2 hours makes it easier to grind the batter
Batter should be coarse and not smooth. Adai batter should always be coarse. Even if we have few pieces of crushed dal, its completely fine.
No Fermentation of batter needed. We don't need to ferment the batter for 6-8 hours. We can just keep the batter for 2 hours and it will enhance the flavor of adai
Cook Adai in low flame. Adai should be little thicker than dosa and also we need to cook in low flame till its crispy
Enhance with Onions, coconut, pepper, curry leaves or any greens.

You can also try:

Recipe Card for Samba Godhumai Adai | Broken Wheat Adai | Daliya Adai:

Instructions with Step by Step Pictures:

Soak the samba godhumai in water and soak the dals separately in water for 2 hours

After 2 hours, drain the water from the dals and add it to the mixer. Add red chillies, cumin seeds, hing and curry leaves and grind it to a nice paste

Then add drained broken wheat and give a pulse or two and the adai batter should be a little coarse. Finally add salt and mix well. Now our adai batter is ready

Heat a tawa and grease it with oil. Pour 1 ladle of adai batter and spread it either thinly or a little thick as per your choice. Pour little oil and keep the flame medium and allow the adai to cook completely on one side, then flip it off to cook on other side. Cook till the adai is crisp and then remove from flame. Repeat the same for remaining batter