Godhumai Adai (Wheat flour patty)


From the traditional tamizh cuisine, I bring to you a healthy, tasty dish, which could be relished as Breakfast / dinner/ snack time munchies.

 

 

The below measurement makes 25 adai of 3-4 inch diameter.

Ingredients:

 

1. 200 gms (1 cup) of wheat flour

2. 50 gms (1/4 cup) of rice flour

3. 200 gms of grated coconut

4. 1/2 tbsp. hing /asafoetida

5. Salt to taste

6. 1 big onion - finely chopped

7. 1 inch ginger piece finely chopped

8. 4-5 green chillies finely chopped

9. 1 tsp - Mustard seeds

10. Coconut oil - 2-3 Tbsp

11. Cooking oil - for toasting the adai.

12. Curry leaves - 2 sprigs

13. Coriander leaves - a handful

 

Method:

 

1. Mix all the dry ingredients together in a bowl.( the flours, hing, salt)

 

 

2. In a kadai , add 1/2 tsp cooking oil and add mustard seeds.

 

3. Add the chopped onion, green chillies , curry leaves and ginger and saute well. Add a pinch of salt now.

 

4. Once the onion becomes translucent, add 2 cups(400 gms i.e twice the quantity of wheat flour). add the coconut oil. This will give a great flavour to the dish.

 

5. Once the water boils well, add the dry ingredients, coconut and coriander leaves.

 

6. Stir continuously, initially the flour mixture will form lumps. do not panic, just keep on stirring firmly. The flour mixture will get cooked well and will form into a nice ball of dough. remove it off the heat, apply some coconut oil on top of the all, so that it does not form a skin.

 

 Please be very precise with water quantity, if you add less, you will find pocket of raw flour, which we do not want. If you add more water, dough will not be formed easily and you will have a tough time, forming it into correct consistency by stirring for a long time.

 

7. Allow the dough to cool down a bit. the dough should be just warm enough for you to handle.

8. Make small balls of the dough.

9. Grease a plastic wrap with oil, flatten the balls into 3-4 inches dia patty. the patty must be only 2-3 cm thickness.

10. Add the adai to a dosa tawa, add 1/2 tsp of oil , wait for a couple of minutes until the adai browns on one side. flip the adai, add little oil if necessary and cook until both the sides are golden brown.

11. Serve hot with kara chutney.