Godhumai Roti, Wheat Flour Roti ( Adai )

          I have always made rotis, parathas, pooris and dosas using whole wheat flour, I have heard about this Godhumai Roti/Adai, but never gave it a try until a couple of weeks back. The roti/adai is very easy to make, I have added some sauteed onions, chopped coriander, coconut to the whole wheat flour to make a soft dough and made the rotis, even beginners who find it difficult to make soft chappathis can make this. They came out really soft and stayed that way even when cold, and tasted great with some tomato thokku or pickle, try these rotis/adais when you want a change from the regular chappathis..

Need To Have

• Whole Wheat Flour/Atta - 2 cups
• Chopped Onion - 1 cup
• Chopped Coriander - 1/4 cup
• Curry Leaves - 20, chopped
• Grated Coconut - 11/2 to 2 tablespoons
• Urad Dal/Husked Black Gram - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Salt to taste

Method

          Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the onions and saute for a minute or two, then add the asafoetida, curry leaves and coriander and saute for another 2 minutes.

          Add the turmeric powder and grated coconut and mix for another minute.

          Cool this mixture slightly and add it to the flour along with some salt. Mix it well, then adding some water, bring it all together to make a soft dough, apply some oil and keep.

          Take a big lemon sized ball, place it on greased plastic sheet, flatten it a little, place another plastic sheet and roll it out using a rolling pin.

          Heat a tawa/pan, place the rolled out roti/adai, applying some oil, cook it on both sides till you light brown spots, remove and serve.

Note
We can add some sauteed grated carrots or cabbage or also some chopped mint along with the onions to make the dough.
You can leave out the oil when cooking the rotis, since there is already some oil from the greased plastic sheet.