Tamil Nadu breakfast — whole wheat adai — healthy village breakfast.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Soak wheat: Wash 1.5 cups whole wheat (gothumai). Soak overnight. Drain and grind coarsely with 2-3 dried red chillies, 1 tsp cumin and salt.
Add dal: Soak 3 tbsp toor dal and 3 tbsp chana dal for 2 hours. Drain and mix into the ground wheat batter without grinding separately — keep the dals whole.
Add aromatics: Mix in 2 tbsp freshly grated coconut, 1 chopped onion and 2 green chillies.
Check batter: Should be thick and slightly grainy.
Heat tawa: Heat a flat tawa on medium heat. Oil the tawa.
Pour batter: Pour a ladleful and spread into a round slightly thicker than regular dosa.
Make holes: Poke several holes in the adai to ensure even cooking.
Add oil: Drizzle half tsp oil around the edges.
Cook first side: Cook on medium heat 3-4 minutes until the base is golden.
Serve: Flip and cook second side 2-3 minutes. Gothumai adai is a nutritious whole wheat and dal pancake. Serve with avial or coconut chutney.