Wheat-Corn Dalia Adai Dosa

According to me, adai dosa is one of the most easiest, healthiest, filling and yummy dish which can be had as a morning breakfast item or a heavy evening snack. Generally, we make adai dosa using parboiled rice and pulses along with spices, curry leaves and onion. But one can skip the rice totally and use either millets or a combination of broken wheat, corn or barley. Here I have used broken wheat

and broken maize/corn.

The best thing about adai dosa is that in addition to being extremely nutritious and healthy, it can be prepared in very less time as it requires no fermentation and no long hours of soaking unlike regular dosa. All you need is an hour of soaking and around half of hour of resting time. And in this case, no need to soak the broken wheat and corn. You can simply add it to ground batter of pulses and spices and just pulse for few seconds so that everything mixes well. It pairs beautifully with coconut chutney or tomato chutney. Adding moringa or drumstick leaves enhances the taste as well as nutritive value. I have used a 240 ml cup.

Ingredients:

• Wheat dalia 1/4 cup
• Maize/corn dalia 1/4 cup
• Chana dal 1/4 cup
• Green moong 1/4 cup
• Urad dal 1/8 cup
• Salt to taste
• Onion 1
• Curry leaves handful
• Asafoetida 1/4 tsp
• Pepper corns 8-9
• Dried red chilies 2-3
• Oil as required
• Coriander/Moringa leaves handful

Method:

• Wash and soak the green moong, urad dal and chana dal for an hour or so.

• Transfer these into a mixer jar. Now add, salt to taste, chopped onion, dried red chilies, curry leaves, pepper corns and asafoetida.

• Add some water and grind into a coarse batter.
• Wash the broken wheat and corn in a sieve and add this to the ground mixture.

• Pulse for few seconds. Do not grind for long after adding the broken wheat as it will become elastic and spoil the texture.

• Add some finely chopped coriander leaves or moringa (drumstick) leaves.
• Allow the batter to rest for atleast 20-25 minutes.
• Heat an iron or cast iron tawa or griddle.
• Pour a ladle full of batter and roll into a moderately thick dosa.

• Drizzle sesame oil as desired.
• Once, one side is cooked, flip and cook the other side till it’s golden in colour.

• Serve it hot with a chutney of your choice.