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
Course: BreakfastCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
4
hoursCooking time
15
minutesA dish made with wheat rawa (Dalia) and mixed dals is served for breakfast or dinner.
Ingredients
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
Directions
- 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
Notes
- You can also add grated carrot, capsicum or any other desired vegetable to the batter to get more nutritious adai.