Authentic Cracked Wheat Adai Recipe – South Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Authentic Cracked Wheat Adai Recipe – South Indian Pancake

Introduction

Oh, adai! This humble South Indian pancake holds a very special place in my heart. It’s the kind of dish my grandmother used to make on festival days, and the aroma always filled the house with such warmth. It’s a little bit of work, yes, but trust me – the flavour and satisfaction are totally worth it. This cracked wheat adai (samba godhumai adai) is packed with goodness, super versatile, and absolutely delicious with a dollop of chutney. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another pancake recipe. It’s a flavour explosion! The combination of cracked wheat and lentils creates a wonderfully textured adai that’s both hearty and healthy. Plus, it’s a fantastic way to sneak in a bunch of veggies. It’s perfect for a weekend brunch, a quick dinner, or even a festive breakfast.

Ingredients

Here’s what you’ll need to make these amazing adais:

• 1 cup cracked wheat (samba godhumai rava)
• 1/4 cup Bengal gram (kadalai paruppu)
• 1/4 cup tur dal (toor dal)
• 1/4 cup urad dal
• 1 tsp cumin seeds
• 2-3 red chillies
• 1 inch piece ginger
• 1 carrot
• 1/3 – 1/2 cup cabbage
• 1/2 cup onion
• 2 tbsp coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Cracked Wheat (Samba Godhumai Rava) – Regional Variations & Benefits

Samba godhumai rava is the star here! It’s a coarsely ground cracked wheat, and it gives the adai its lovely texture. You can usually find it in Indian grocery stores. Sometimes it’s labelled as ‘broken wheat’ too. It’s a great source of fibre and makes the adai really filling.

Dals (Bengal Gram, Tur Dal, Urad Dal) – Protein Powerhouse

These dals aren’t just for texture; they add a wonderful protein boost! Feel free to adjust the proportions slightly to your liking. I sometimes add a tablespoon of chana dal for extra flavour.

Spices – The Role of Cumin & Red Chillies

Cumin seeds add a lovely earthy warmth, and the red chillies give it a gentle kick. Adjust the number of chillies depending on how spicy you like things! You can also use Kashmiri red chillies for colour without too much heat.

Sesame Oil – Traditional Flavor & Health Benefits

Sesame oil is key for that authentic adai flavour. It adds a nutty aroma and a beautiful sheen. Plus, it’s considered very healthy in Ayurveda. If you don’t have sesame oil, you can use any neutral cooking oil, but sesame oil really makes a difference.

Step-By-Step Instructions

Alright, let’s get down to making the adai!

1. First, soak the cracked wheat in 1.5 cups of water for at least 5 hours. This is important to soften it up. Separately, soak the tur dal, Bengal gram, and urad dal in water for about 4 hours.
2. While the grains are soaking, finely chop your onion, cabbage, and coriander leaves. Grate the carrot and set everything aside. Prep work is half the battle, right?
3. Now, drain the dals and grind them with the red chillies, cumin seeds, ginger, and a pinch of salt into a smooth batter. Add a little water if needed to get a good consistency. Transfer this to a large bowl.
4. Next, coarsely grind the soaked cracked wheat. Don’t make it too fine – a little texture is good! Add it to the dal batter and mix well. You want a pancake-like consistency, not too thick and not too runny.
5. Add the chopped vegetables and coriander leaves to the batter. Mix everything thoroughly so the veggies are evenly distributed.
6. Heat a tawa (flat griddle) over medium heat. Pour a ladleful of batter onto the tawa and gently spread it into a circle.
7. Here’s the fun part! Use the back of your spoon to create 3-4 small holes in the adai. This helps it cook evenly.
8. Drizzle a little sesame oil around the edges and into the holes. Cover the tawa and cook for about 5 minutes, or until the edges start to lift and look cooked.
9. Flip the adai carefully and add another teaspoon of oil. Cook for another 3-4 minutes, or until it’s golden brown and crispy.
10. Serve hot with your favourite chutney or idli podi!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Right Batter Consistency

The batter should be pourable but not watery. If it’s too thick, add a little water, a tablespoon at a time. If it’s too runny, add a little more cracked wheat.

Perfecting the Adai Shape & Holes

Don’t worry about making perfect circles! Adai is meant to be rustic. The holes are important though – they ensure even cooking.

Ensuring Even Cooking & Crispiness

Medium heat is your friend. If the tawa is too hot, the adai will burn before it cooks through. Covering the tawa helps trap the heat and cook it evenly.

Variations

Let’s get creative!

Vegan Adai

This recipe is naturally vegan! Just make sure your chutney is also vegan-friendly.

Gluten-Free Adai

This recipe is naturally gluten-free, as cracked wheat is gluten-free.

Spice Level Adjustment (Mild to Spicy)

Reduce or omit the red chillies for a milder adai. You can also add a pinch of black pepper for a different kind of heat.

Festival Adaptations (Pongal, Makar Sankranti)

My family loves making adai during Pongal and Makar Sankranti. It’s a festive treat that everyone enjoys!

Serving Suggestions

Adai is amazing with…

• Coconut chutney (a classic!)
• Tomato chutney
• Sambar
• Idli podi (a dry spice mix)
• A dollop of yogurt

Storage Instructions

You can store the leftover adai in an airtight container in the refrigerator for up to 2 days. Reheat it on a tawa or in a microwave. The batter can also be stored in the fridge for a day, but it might thicken, so add a little water before using.

FAQs

Got questions? I’ve got answers!

What is cracked wheat (samba godhumai rava) and where can I find it?

It’s a coarsely ground form of wheat, often called broken wheat. You can find it in most Indian grocery stores, or online.

Can I use a different type of dal in this recipe?

Absolutely! Feel free to experiment with other dals like chana dal or masoor dal.

How do I prevent the adai from sticking to the tawa?

Make sure your tawa is well-seasoned and heated properly. Using enough oil also helps.

Can this batter be made ahead of time? If so, how should it be stored?

Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to a day. It might thicken, so add a little water before using.

What is a good chutney pairing for cracked wheat adai?

Coconut chutney is the classic pairing, but tomato chutney and sambar are also delicious!