Godhuma Adai/Wheat flour adai is another simple breakfast/dinner recipe from South India. This is another instant dosa and no mess of soaking, grinding and fermenting the batter. Either cook with onion tempering as shown or add any greens or add any finely shredded veggies of your choice.
This Goduma Adai can be packed for tiffin box too. You need not prepare a separate side dish for this adai, instead, you can have it as such or can pair with simple curd and pickle. As said earlier to make it healthier skip curry leaves and add drumstick leaves, chopped methi leaves or any greens of your choice. You can even add finely shredded vegetables while sauteeing and use it in the batter. Do not skip the coconut bits, it gives a nice crunch in each bite. This adai comes out like a thick dosa. But cook on low flame and certainly, this too turns crispy as shown. Now let us see how to prepare this Adai.
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- 1 Cup Whole wheat flour/Atta heaped
- salt to taste
- oil to apply on adai
- 1 Onion
- 2 Dry Red Chili
- 2 strand Curry leaves
- 2 tbsp Coconut finely chopped
- 1 tbsp oil
- 1/2 tsp Cumin seeds/Jeera
- 1/2 tsp Mustard /kadugu
- 1 tbsp Chana dal/kadalai paruppu
- Finely chop onion, curry leaves, coconut into small bits, remove seeds from dry red chili and break to small pieces. Heat a pan and add a tbsp of oil. Once oil gets heated add mustard seeds, jeera, and chana dal. Let it crackle. Then add onion, curry leaves, dry red chili, coconut bits and fry till onion turns translucent. Also, add a little salt to the onion and saute. Once done switch off the flame and keep it aside.
- In a wide bowl, add wheat flour, salt to taste, prepared onion temper and mix well. Add water little by little and bring to idli batter consistency. That is batter should be thick.
- Heat a dosa tawa and add a ladle full of batter. Apply water to your fingers and pat gently the adai batter to round shape. (Using ladle you will not be able to spread the batter. Look video for better understanding). Drizzle a tsp of oil and let it cook for a min.
- Then flip to another side, add a tsp of oil and cook for another min. Again flip and cook till both the sides become crispy and brown as shown. Normal dosa we flip only twice. As this adai is thick you have to flip 4 times to get crispy adai. Serve hot immediately.
- If you want to make this healthier, skip curry leaves and add drumstick leaves, chopped methi leaves or any greens of your choice.
- This adai should be cooked on low flame only. Only then it will be well cooked and it turns crispy as shown.
- Also to spread adai, spread with wet hands. If you try to spread with ladle it will stick to ladle itself.
- You can even add finely shredded vegetables while sauteeing and use it in the batter.
You might also like Godhuma Dosa, Drumstick Leaves Adai, Paruppu Adai.
Delicious and crispy Godhuma Adai is ready to relish.
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You can half cup of rice rava or rice flour to make the Adaai crispy…and using coconut oil has more flavor. Adding grated carrots…green or yellow squash…will give different textures….
Thank you. Next time I will try this method.