March 01, 2017

Hot & Steamed Wheat Adai

A healthy evening snack and tiffin for kids and Adults. We usually do this with rice flour. Though my MIL likes it very much, she resists since she is diabetic. So, I tried this with Wheat flour and every body in my family liked it very much. Now it has become a favorite of all ...

  • Pre time: 10 mins
  • Cooking time: 25 mins
  • Serves:4

Ingredients for making Hot steamed Wheat Adai:

  • Whole wheat flour 2 cups
  • Green chillies finely chopped 2
  • Ginger finely chopped 1 tea spoon
  • Mustard seeds and Urad dal 1 tea spoon each
  • Asafoetida powder 1/2 tea spoon
  • Fresh grated coconut 1 tb spoon 
  • Curry leaves
  • Salt to taste

Method for making Hot Steamed Wheat Adai:

In a heavy bottomed pan dry roast the fine wheat flour in medium flame till nice aroma comes at least for 10 minutes without burning the flour. Keep it aside.
Boil generous amount of water in a vessel with salt. Once the water starts boiling add two tea spoons of oil to water.
Keep the roasted flour in a broad pan and pour the water around it slowly. Then and there stir the flour with a ladle.
Since it is a roasted flour, it will absorb more water. Add water till the batter comes to the consistency of Chapathi dough.
Heat 2 tea spoons of oil and add mustards seeds, urad dal, hing powder, green chillies and curry leaves. Add them to the kneaded batter. Add the lemon juice and grated coconut also. Knead them together to soft dough.
Grease the idli plates.
Grease your palm and take small balls out of the dough.
 Flatten them in your palm and place on the idli plates.
Steam them for 15 minutes and serve with mint chutney or coriander chutney.