This is one of my grandma's favorite evening snacks. She usually makes this with regular rava and sugar or jaggery (ideal for kids' after-school snacks). I have made a sugar-free version here with wheat rava and agave nectar. This one was equally delicious like my grandma's. If preferred the same sugar-free version can also me made with regular rava instead of wheat rava.
IngredientsWheat rava/ cracked wheat (small variety), 1 cup
Milk, ½ cup
Cardamom powder, ½ teaspoon
Grated coconut, 1-2 tablespoons
Any sugar-free substitute like sucralose, agave nectar etc, ½ cup. Palm sugar also works perfect here.
PreparationSoak the rava with just enough water to cover it for 2 hours.
Grind it into a coarse mixture along with the grated coconut.
Mix in the milk, cardamom powder, and sugar substitute along with some water.
The consistency for the adai batter should be like that of a dosa batter.
It should be thin enough to be poured from a ladle onto a pan.
Heat a flat bottomed pan and rub the surface of the pan with a soft cloth soaked in oil.
Once the pan is hot, pour a ladle full of the batter onto the pan and gently spread them evenly throughout the pan.
Pour a teaspoon of oil over the edges of the adai and let it cook under medium flame for a minute and then flip the adai to the other side.
Let the other side cook for another minute or two and serve the adais hot.