We all know Adai is a lentil based crepe and is full of protein and goodness. When we speak of Diabetes or any health related issues nutritionists often recommend the inclusion of wheat in place of rice in the menu. Rice is used as one of the main ingredients in Adai, but in this case it is replaced by wheat. I have the recipe of this tasty breakfast recipe Adai and Thinai Adai (Fox Millet Adai). Usually served with jaggery or Palm jaggery with dollops of ghee on top this is one fulfilling recipe for the hungry tummy. There can be many variations in this tasty recipe. You can use broken wheat in place of whole wheat and grind the batter along with the dals in the same manner I have shown here. Whole wheat is readily available in the market and it needs a little longer soaking time compared to rice or wheat bran or wheat rava.
This can either be made as a thick crepe or thin as a Dosa. It can be packed for lunch boxes or during travel too as it stays softer for a longer period of time. As wheat has low glycemic index you can feel full stomach on less food and with loads of vegetables added to it makes it a complete meal in itself. As I do not have this my blog I captured the clicks and posting it here. My mother makes Halwa with these wheat grains by soaking them in water and extracting the milk. I am planning to make more adai varieties, so stay tuned here at Nithya’s Kitchen. If you plan a light. yet filling dinner. opt for this recipe and you will be truly satisfied by the awesome taste it brings.