Wheat Rava Adai/ Broken Wheat Adai

Today I share Wheat Rawa Adai from south
region under regional category. Generally wheat rawa is known as broken wheat
or daliya. It
is a good source of iron, magnesium, fiber and phosphorus. It’s a very valuable
and healthy meal for people who are concerned about heart and health both. Broken
wheat can be stored in airtight jar in cool and dry place for future use.
Commonly I used broken wheat to prepare boiled daliya, vegetable
daliya, daliya upma, lapsi but adai or dosa is really very new to me. Personally
I have less idea about South Indian flavors, so I adopt this recipe from Kamla’s
Corner. First I have little confusion about wheat rava, means wheat rava is daliya or semolina. But thanks
to Kamla who tell me about wheat rawa is same as daliya or broken wheat. You
can serve this adai recipe with green chutney or coconut chutney. 


Preparation
Time: 4 Hours
Cooking
Time: 15-20 Minutes
Servings:
4 Adai
Category:
South Cuisine
Recipe
Source: Kamla’s Corner

Ingredients:
1/2 Cup Broken wheat/ Wheat Rawa
1/4 Cup Red Split Gram/ Tuvar dal
1/2 Tbsp. Black Skinless Split
Lentil/Urad dal
1 Tbsp. Green Gram/ Green Moong Dal
1 Tbsp. Bengal Gram/ Chana Dal
2 Whole Dried Red Chilies
Pinch of Asafoetida
Salt to Taste
1 Green Chili
1 Medium Onion, Chopped
5-6 Curry leaves
Oil for shallow fry
Instructions:

Wash and soak the lentils and grams for
3-4 hours in water.
Clean and soak the broken wheat or daliya
for one hour in water. 
(Just cover the daliya with water)
Grind the soaked grams with enough water.
Place the batter in separate bowl and mix
with broken wheat.
Add onion, green chili, curry leaves and
salt. Mix well.
Grease the oil in non-stick pan or dosa
tawa. 
Add spoonful batter and spread with ladle.
Cook the adai from both sides till to
golden.
Serve hot wheat rawa adai with coconut
dip. 

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