Godhumai Rava Adai | Samba Rava Adai

Godhumai Rava Adai | Samba Rava Adai | Cracked wheat adai | gothuma rava adai | adai dosai without rice | protein-rich adai dosai | Adai recipe | Adai dosa | how to make Adai dosa | healthy adai recipe  | protein and iron-rich breakfast recipe | south Indian Adai dosai  | crispy south Indian dosa | lentil dosai | Ada | south Indian tiffin recipe with step by step pictures and video recipe. Check out the Adai dosai recipe in Tamil and Adai recipe in English. If you like the video pls SUBSCRIBE to my channel. Also, check the Adai Aviyal combo 

Godhumai Rava Adai, also known as Samba Rava Adai, is a wholesome South Indian tiffin made with cracked wheat, mixed dals, and aromatic spices. This protein‑rich, fiber‑packed adai is naturally filling, easy to digest, and perfect for breakfast or dinner. With a simple soaking‑and‑grinding method, this recipe delivers a crispy outside and soft inside, making it a nutritious alternative to regular dosa. If you’re looking for a healthy, diabetic‑friendly, and weight‑loss‑friendly South Indian meal, this Godhumai Rava Adai is a delicious

What is Godhumai Rava Adai?

Godhumai Rava Adai is a South Indian savory pancake made using cracked wheat (godhumai rava) and mixed lentils, seasoned with onions, curry leaves, and spices.

 Is Godhumai Rava Adai healthy?

Yes, it is high in fiber, protein, and complex carbs, making it ideal for weight management and sustained energy.

 Do I need to soak the dals for Godhumai Rava Adai?

Yes, soaking the dals and cracked wheat for 3–4 hours helps them grind smoothly and improves digestion.

4. Can I make Godhumai Rava Adai without rice?

Absolutely — this recipe is naturally rice‑free and uses only cracked wheat and lentils.

 Why is my adai batter too thick?

Add a little water while grinding or before cooking to adjust the consistency. The batter should be slightly thicker than dosa batter.

 Can I make the batter ahead of time?

Yes, the batter stays fresh for 1–2 days in the refrigerator.

 Which oil is best for cooking adai?

Coconut oil enhances flavor and gives a crisp, aromatic finish.

 How to make adai crispy?

Spread the batter slightly thin, cook on medium heat, and drizzle a little oil around the edges.

Cracked Wheat and Oats Kozhukattai

Cracked Wheat Pulao

 Gothmai rava pongal

Cracked wheat Pulav 

Gothumai rava Idli

Cracked Wheat Idli

Cracked Wheat Pongal

Adai can be served with Aviyal/chutney varieties/tomato thokku/chilli thokku/onion tomato thokku/jaggery.

Godhumai Rava Adai | Samba Rava Adai

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Course: Adai

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

To soak

• Cracked Wheat - 1 cup
• Toor dal – 1/4 cup
• Channa Dal - 1/4 tbsp
• Moong dal - 3 tbsp
• Urad dal - 3 tbsp
• Fenugreek seeds - 1/4 tsp
• Red Chilli - 1
• Ginger - 1/4 tsp
• Salt - as needed

To sauté:

• Curry leaves - few
• Salt - pinch
• Onion - 1/2 finely chopped
• Hing - a generous pinch

cook adai

• coconut oil - 1/2 tsp
• Coconut Oil – as required to grease the tawa

Instructions

• Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water
• Drain the excess liquid in the soaked dal
• Grind the batter with little water. add salt towards the end and grind it once. Keep the batter for at least one hour
• In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent
• Add the onion to the Adai batter
• Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
• Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center
• After one side is cooked well, turn and drizzle oil
• Cook another side

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Notes

1. Keep the batter for at least one hour before making Adai
2. Batter can be kept in fridge used for already 2 days
3. If you prefer crispy Adai used less Urad dal

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Ingredients:

To soak:

Cracked Wheat – 1 cup

Toor dal – 1/4 cup

Channa Dal – 1/4 tbsp

Moong dal – 3 tbsp

Urad dal – 3 tbsp

Fenugreek seeds – 1/4 tsp

Red Chilli – 1

Ginger – 1/4 tsp 

Salt – as needed

To sauté:

Curry leaves – few

Salt – pinch

Onion –  1/2, finely chopped 

Hing – a generous pinch

coconut oil – 1/2 tsp 

Coconut Oil – as required to grease the tawa

Method:

• Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water

• Drain the excess liquid in the soaked dal

• Grind the batter with a little water. add salt towards the end and grind it once. Keep the batter for at least one hour

• In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent 

• Add the onion to the Adai batter

• Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
• Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center

• After one side is cooked well, turn and drizzle oil

• Cook another side