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Wheat Rawa Adai

Wheat Rawa, which is finely broken whole wheat or Dalia, is a versatile ingredient that can be used to prepare a variety of dishes such as Upma, Kichadi, Pongal, and Idli. This nutrient-rich grain is packed with fiber and makes for a healthy substitute to rice. I have made Adai with this rawa.

Wheat Rawa Adai

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: IndianDifficulty: Easy


Prep time


Cooking time



A dish made with wheat rawa (Dalia) and mixed dals is served for breakfast or dinner.


  • Wheat rawa – 1 cup

  • Thuvar Dhal – 1/2 cup

  • Bengal Gram dhal – 1/4 cup

  • Green Gram Dhal – 2 tablespoons

  • Urad dhal – 1 tablespoon

  • Red Chillies – 4 to 5 Nos

  • Asafoetida powder – 1/2 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Onion – 1 No

  • Curry Leaves – few

  • Gingelly Oil – as required


  • Soak all the dals in water for about 3 to 4 hours. Soak separately wheat rawa in enough water (just to cover the rawa) along with red chillies.
  • Grind the soaked wheat rawa along with red chillies and salt to a paste.
  • Wash the soaked dals and drain the water.  Grind it to a coarse paste.
  • Mix both the wheat rawa paste and dhal paste. Add little water, if required, to make the batter little thicker than dosa batter.
  • Chop the onion and curry leaves finely.
  • Add asafoetida powder, chopped onion and curry leaves to the batter and mix well.
  • Heat Dosa Tawa. Grease it. Pour a big ladle of batter in the middle of the tawa and spread evenly. Pour oil around the corners. Cook on medium flame. Flip over and cook other side also till it become nice brown.
  • Serve with any desired chutney.

Recipe Video


  • You can also add grated carrot, capsicum or any other desired vegetable to the batter to get more nutritious adai.
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