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Godhumai Rava Adai | Samba Rava Adai

August 3, 2014 By Vidya Srinivasan 38 Comments

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Godhumai Rava Adai is a tasty and healthy Adai with mixed dal and  Godhumai Rava perfect for breakfast /dinner  Adai batter comes so handy for a quick tiffin.

I have been exploring my option to skip rice for dinner. Recently we have started eating cracked wheat/Godhumai Rava/bulgar and quinoa a lot. 
One of our frequent favorite dinner is Cracked Wheat Idli

Recently I thought of preparing Cracked Wheat Pongal and was about to soak moong dal. That is when I realized I have leftover soaked toor Dal in fridge. Morning I have soaked toor Dal for Sambar but since quantity was more have kept some uncooked dal in fridge.

That is when I realized instead of making Pongal it is better to make Adai. I have tried Quinoa Adai but never tried with Godhumai rava.

I was very doubtful how it will be but still thought of giving Godhumai rava Adai a try. Had Idli batter in fridge so worst case if it didn’t work. I have palm B🤣

Have soaked everything for Adai and till I make gothumai rava Adai I was all thinking how it will turn. Without telling anything I served Adai to my husband after serving the first  Godhumai rava Adai  I was waiting like a student  whol wait for result. After tasting it hubby said it s different . I don’t know what he meant by that. After sometime I heard a voice next Adai Enga. Then I was like yesss passsss.

I told him it is godhumai rava Adai. He said it tasted good and if it is without rice you should make it often 😊

Checks out other Godhumai rava recipes in TMF,

Cracked Wheat and Oats Kozhukattai

Cracked Wheat Pulao

 Gothmai rava pongal

Cracked wheat Pulav 

Gothumai rava Idli

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

Godhumai rava Adai

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

Instructions

  • Wash and Soak the ingredients listed under “to soak” for atleast 3-4 hours with 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
  • In pan add coconut oil and when oil is hot add onion, curry leaves and 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 center. Drizzle oil around the Adai and in the center
  • After one side is cooked well, turn and drizzle oil
  • Cook other side
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Notes

1. Keep the batter for atleast 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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Gothumai rava Adai

Preparation Time : 5 mins | Soaking Time : 2-3 hours | Cooking time : 10 minutes | Serves : 3

Recipe Category: Breakfast

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 atleast 3-4 hours with required water

Godhumai rava AdaiGodhumai rava AdaiGodhumai rava Adai

Godhumai rava AdaiGodhumai rava Adai

  • Drain the excess liquid in the soaked dal

Godhumai rava Adai

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

Godhumai Rava adai

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

Godhumai rava Adai

  • Add the onion to the Adai batter

Godhumai rava Adai

  • 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 center. Drizzle oil around the Adai and in the center

Godhumai rava Adai

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

Godhumai rava Adai

  • Cook other side

Godhumai rava Adai

Godhumai rava Adai

 

Filed Under: Breakfast | Dinner recipe | Tiffin variety, Indian Breakfast, Recipes with Idli/Dosa Batter, Toddler Recipes Tagged With: adai, Bulgar, Cracked, daliya, diabetic, dosa, easy, godhumai, gothumai, healthy, helathy, how to make, kids, protein, rava, Recipe, s variety, samba, simple, wheat, whole

« Paneer kofta
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Comments

  1. Lori says

    August 4, 2014 at 00:44

    These look great Vidya! So glad they worked out for you and your hubby loved them!

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 22:06

      Thanks Dear:-)

      Reply
  2. Gloria says

    August 4, 2014 at 02:44

    Healthy and yummy utthapam

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:57

      Thanks Gloria:-)

      Reply
  3. Sadia Mohamed says

    August 4, 2014 at 02:49

    Healthy uthappam

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:56

      Thanks Sadia:-)

      Reply
  4. Chitra Jagadish says

    August 4, 2014 at 04:00

    Looks fluffy and amazing just remember set dosa by the look of this….slurp..

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:55

      Thanks Dear:-)

      Reply
  5. Foodie Adam & Cookie Eve says

    August 4, 2014 at 04:14

    You are loading so much healthy recipes Vidya 🙂 Super ji

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:54

      Thanks Jofy:-)

      Reply
  6. Charanya says

    August 4, 2014 at 04:39

    Awesome.my gluten intolerance is a pain :/ looks good though. I could try with cous cous.

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:52

      Nice idea Charu:-) I will also try soon, thanks for the thought

      Reply
  7. Sushma Mallya says

    August 4, 2014 at 05:15

    V healthy and delicious recipe …looks so perfect and yummy!

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:48

      Thanks Sushma:-)

      Reply
  8. srividhya says

    August 4, 2014 at 09:13

    Very healthy. . Fermentation vendama??

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 15:56

      Srividhya fermentation is not required can cook the batter immediately after grinding

      Reply
      • srividhya says

        August 4, 2014 at 16:07

        Oh ok..

        Reply
  9. Bikramjit says

    August 4, 2014 at 09:45

    yummy again

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 21:47

      Thanks:-)

      Reply
  10. Malar says

    August 4, 2014 at 12:11

    It’s more like adai 🙂 I liked this version, with thokku it will be a great combination 🙂

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 15:52

      Malar, with Dal I thought will name Adai but somehow naming confusion 🤣 Nice waiting for your post, will try soon

      Reply
      • Malar says

        August 4, 2014 at 16:58

        Totally it is just like uthappam 🙂 Will bring on mine soon dear 🙂

        Reply
        • Traditionally Modern Food says

          August 4, 2014 at 21:44

          Sure dear. You and my Amma think alike. Even she was telling its Adai. Infact we where debating whether its Adai or Uthappam;-) now I am confused:-p

          Reply
          • Malar says

            August 4, 2014 at 22:11

            I will go for adai 😛

          • Traditionally Modern Food says

            August 4, 2014 at 22:13

            My Mom also voted for Adai:-)

          • Malar says

            August 4, 2014 at 22:16

            🙂

  11. Traditionally Modern Food says

    August 4, 2014 at 18:40

    Thanks:-) I used quaker oats 100% whole grain.. Do try and let me know how it turned out

    Reply
  12. Manjula Bharath says

    August 4, 2014 at 22:12

    very healthy and delicious uttapam dear 🙂 looks very tempting !!

    Reply
    • Traditionally Modern Food says

      August 4, 2014 at 22:12

      Thanks Manjula:-)

      Reply
  13. Namrata says

    August 4, 2014 at 23:13

    nice recipe. A great breakfast option!

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:57

      Thanks Namrata:-)

      Reply
  14. simplyvegetarian777 says

    August 5, 2014 at 10:06

    Awesome share Vidya :).

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 11:46

      Thanks Sonal:-)

      Reply
  15. Liz says

    August 5, 2014 at 20:56

    still learning from you–hadn’t realized there were different kinds of lentils. Only knew of red, brown, and green. ?? These look crazy good. Comforting and healthy 🙂

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 22:41

      Yes Liz:-) cracked wheat and oats are healthy.

      Reply
  16. swethadhaara says

    August 5, 2014 at 23:56

    Hey, I made this recipe today morning for breakfast. I made with ghee and served with sambar. It was very tasty, I found a trick to serve cracked wheats to my hubby who generally does not like them. Thanks dear!!

    Reply
    • Traditionally Modern Food says

      August 6, 2014 at 10:44

      Thanks for trying Swetha, glad it turned out yummy:-)

      Reply

Trackbacks

  1. Green Chilli Thokku | Traditionally Modern Food says:
    January 19, 2015 at 22:28

    […] • Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc., […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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