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Wednesday, May 26, 2010

Godumai adai,with onion raita
             One can call this south Indianized onion paratha! Who cares about the name when it tastes awesomeSmug. My mom makes this for dinner and I was not a big fan of this before marriage…And after marriage when I made this,my hubby loved it and me too realized the taste and flavour of this one and started liking this! I made this yesterday for dinner… Flavoured with sambar powder,its truly south IndianBig Grin!

Ingredients: (makes 6 adais)

Wheat flour 1 & 1/2 cups
Onion 1 , big sized
Sambhar powder 1 & 1/2 tsp
Turmeric 1/4 tsp
Curry leaves 1 sprig
Salt 1 tsp
Water As needed
Jeera (optional) 1 tsp


  1. Chop the onions finely, add the chopped onions,turmeric,sambhar powder,salt,curry leaves to the flour and mix well.
  2. Ingredients
  3. Add water (for me it consumed 1/2 cup plus little more) and make a smooth dough. Divide into six equal sized balls.
  4. Dough
  5. Take a polythene film over a platform and grease it with few drops of oil. Flatten the dough ball with hands into a little bit thicker than roti.
  6. flatten
  7. Heat a flat pan,drizzle with oil and toast the adai both the sides in medium flame till golden brown spot appears….
  8. toast  both sides
  9. Serve hot with raitha of your choice…my mom makes a raita with golden fried onions+curd,seasoned with mustard,urad dal and curry leaves. The best combo for this adai.
Godhuma adai
              I dint add jeera. You can also add the onions to the adai after sautéing it. Also you can add a chopped tomato,after frying it… Replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp dhaniya (coriander) powder. Apt for dinner!

Entry for the Festive food-His cooking event :


       I some how made him cook this upma for me this weekendBlushing,to send entry to Priti’s event. He was more than happy and made this for me!
Even he got too enthusiastic and made semiya kesari too as additional treat for me Winking.

Upma with chutney


Vermicelli/semiya 1 cup
Onion 1 no.
Green chilli 2 nos.
Salt As needed
Water 1 & 1/4 cup
To temper:
Mustard 3/4 tsp
Urad dal 1/2 tsp
Channa dal 1 tsp
Curry leaves 1 sprig



  1. Roast semiya with a tsp of oil and fry till just the semiya turns golden yellow here and there.
  2. Roast
  3. Heat a pan with oil and season with the items given under To temper table.Add sliced onion and green chillies,fry till transparent.
  4. fry onions
  5. Then add water and bring it to boil,add the vermicelli. Add salt and mix well. Cook covered in low flame for 4-5 minutes.
  6. boil water,add semiya semiya
  7. Add coconut oil few drops if you like. I had with chutney,my hubby likes with curd and sugar.
upma,kesari,curd and sugar

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  1. wow. I am drooling here. Very well illustrated. Yummy.

  2. lovely parathas..sambar powder is a good addition..
    semiya upma looks just perfect..

  3. Semiya upma is my fav...and looks so damn gud..and so the adai...u said it rite..just like onion paratha...thanks for the entry dear...convey my regards to V too :)

  4. The adai looks so yummy too. I too don't like to add cumin. Looks so colourful. Wonderful step by step pictures dear. Very well done.

  5. first i love the new look of the blog.
    parathas /adais looks so great.as usual nice expanationwith amazing clicks
    and vj has also proved as a husband of a great chef. upma looks really tempting. Will surely show this to S

  6. I never made this kind of adai,but luv eating it...and also the upma is my try on recipe which i never made..Can't believe it?..Beautiful clicks,gud to c,ur hubby is cooking..

  7. Adai looks great....a great alternative to chapathis...By one look I can say they are soo tasty
    And semiya upma looks just perfectly cooked

  8. Both the dishes look soooooooo yummy !!!

  9. Lovely and yummy adai. Liked the last pic of adai, beautifully photographed. Semiya upma is my favorite, looks delicious.

  10. I’ve one more name of this paratha – south Indian Thalipeeth – cos the parathas flattened with hands are called thalipeeth in Marathi :P
    Anyways loved your Adai !!

    And wow semiya kesari too .. lucky gal ;)

  11. Wow!!!!
    Adai looks yummy dear .....
    Vermicelli looks perfect and lovely..
    Nice to see ur hubby post :-)
    Awesome clicks !!!!!!

  12. Wow wow wow.. awesome dishes. Godhumai adai is soo good to see. :) and I love kesari.

    Buddy love your template changes too. :) Wide and neat now :)

  13. Liked your South indian paratha version. Lucky you- your hubby has cooked upma and kesari. Lovely pics.

  14. wow this looks so good,..

  15. lovely Raks, easily adaptable and healthy too :)

  16. beautiful picture ... seri naan athai innikae try panren ..

    Super vermicilli upma .. How sweet he is !!!

  17. Wheat adai looks truly healthy and yummy...

    Raji, u r soo lucky dear, am pestering my hubby to cook for Priti's event, but still he dont have that much time to spend..Both kesari and upma looks awesome, hats off to ur betterhalf..

  18. adai looks lovely... liked your mums raitha too! I am going to try it tomorrow for dinner... :)

  19. Very beautiful and tasty looking wheat adai. Vermicelli upma is superb,would love to have that platter now.

  20. They look so good and easy to make as well...i really loved the recipe and the click raks..too good...and vermicilli upma looks delicious as well...your so lucky that he cooks for you...

  21. love this wheat flour adai looks delicious , simple recipe love it

    thanks alot

  22. Fresh look of your space is rocking dear. Adai is my most fav breakfast menu. Your version sounds healthy n tasty. TQ

  23. Beautiful Masala roti, looks mouthwatering, hreat adding Sambhar powder. Upma looks yum too.

  24. we also make the pyaaz paratha at home.... I love it too!
    Upma looks wonderful...

  25. அடை மிகவும் சூப்பராக இருக்கின்றது...அருமை..உப்புமாவும் சூபப்ர்ப்...போட்டோஸ் எப்பொழுதும் போல சூப்பர்ப்ப்

  26. I loved the adai...u r right, this can be called a south Indian onion paratha!

  27. Double treat I should say! Semiya upma looks great and must have tasted awesome too!
    Your adai is another stealer girl.

  28. Adai looks mouth watering..mom prepares this often but I never tried it on my own..will try soon..

    Vermcelli upma as well kesari looks too good..

  29. Hey im new to ur blog and wow what a lovely blog...its very attractive and i liked all the recipes a lot....thats so nice of you./....and this dish was so colorful and healthy ingredients too.....keep going...happy to follow u..
    Do drop in sometime in my blog...

  30. Adai looks fantastic..nice clicks..

  31. Making me hungry.......i too make this onion paratha but replace green chillies instead of sambar powder.

  32. I loved the south indian onion paratha :)

    Kesari and upma looks so delicious, you are a lucky girl dear :)

  33. Raji,

    Godhumai adai, semiya upma and semiya kersari looks really yumm.

  34. Adai n upma are making my stomach growl.They have turned really well n amazing pics as always raks.

  35. I just prepare godhumai dosa without the spice powders. Yours sounds interesting and delicious.I have guests from India and I'm hunting of good dinner recipes.This one will be our dinner today. Thanks Raji...

    Vermicilli Upma and kesari looks awesome.

  36. Paratha or adai...whats in the name,as you said. Love it, very healthy. I actually saute the onions before adding to it. Liked ur upma as well:)

  37. loved the Adai..very new and simple. great pictures.

  38. am drooling!!both adai and upma looks so tempting.nice clicks:)

  39. Very beautiful pictures, love all those dishes.

  40. i make this as dinner sumtimes, slightly differnt

  41. both dishes look great! Yum!!

  42. All I need is a bowl of curd with these yummy parathas. Nice step by step pictures dear. Upma looks perfect. Great job by you hubby!!

    Very nice clicks.

    Hamaree Rasoi

  43. wooo lovly adai raks...and soo nice to ur hubby to prepare semiya upma..looks perfect

  44. Lovely parathas, Raks!!!..though we are much used to the sweet version(with jaggery and coconut), I got introduced to this same one in my inlaws' place.We used to make this often for the evening, with coffee/tea..used to saute the onions a little and green chillies were added, I guess..so long since I made this! :)
    Love semia upma!!...
    you reminded me to make both!..Thanks buddy! :)

  45. ...to add...LOVELY ADAI PICS!!
    Cheers to your hubby too, for making the perfect upma! :)

  46. adai looks so tempting. Its very creative too. I'll try it in near future :)

  47. wow both dish looks delicious..anyway the upma its ur hus special na.hus made always taste good because they cook once/twice in a year na..
    onion paratha nice pic and looks so spicy

  48. Flattening with fingers is a work of art. Came nice and crisp never made this way!
    How lucky u r to have a sous chef?

  49. hey both are looking great and that parathas is too good and loved the colour....and semya upma is a good choice for his event... :)

  50. Hi raji..i happen to visit ur blog and got attracted with the recipes...
    Adai looks pretty similar to Paratas...had these adai's while i was in Chennai...

    U have got a very good space dear...
    Like to see new authentic recipes from u..:)

    Glad to follow u..


  51. Adai nd semiyan - both look delicious!!

  52. I too love this adai a lot..its in my archive..hmm, anna is also a good cook like u..will show this to sen ;)

  53. Oniony adai is calling my name,love the sevia too,use to be my favorite in the lunch box :D

  54. Super Raji!! Semiya upma with Kesari.. Athuvum DH panna, sema taste than ila!!

    Wheat Adai also delicious.. Will try it soon :)

  55. hi there, bumped in here for the first time here...lovely space...all the pics n recipes are superb...

    This kerala style paratha looks yum...adding sambhar powder is very new to me...i guess that makes it southern...:)

  56. We tried the Godhumai Adai and it came out super nice. My wife was amazed at how simple, yet how tasty it turned out.

    Keep your recipes coming.

    BTW, here are some photos I took when my wife was preparing:

    Your photos are a true inspiration.

  57. Oh thanks so much for trying out and leaving feedback and kind words. Means a lot to me, thank you!
    I saw the pictures,was too good,your wife should start blogging as well :)

  58. I like it, you added sambar powder into your parathas....looks lovely..also glad to know you had a rest...or was it a more work after seviya...;-)))))

  59. What an awesome treat with two great recipes..love both...love all ur recipes...yummy!!!

  60. Wow Rak u have a nice blog dear.First time here i like all ur rcipes.WHen u r free please drop into my blog.

  61. Ur recipes are really really great dear !! Lucky hubby...

  62. Hi Raks :)
    Tried out the recipe yesterday :) tasted yummy.. the only thing which i found a little difficult was to flatten the small balls made out of the dough.. how did u manage to flatten it with ur hands? can u suggest any easy method to flatten it :) i used the roti stand and belan to flatten it (the shape was a mess but it tasted awesome )

  63. Hi Shweta,
    First of all thank you for your feedback! If you use rolling pin to roll, just dust with generous wheat flour or maida and make the dough a bit more looser, that is make with a little more water so that the dough is not stiff and its loose enough to spread well...hope this helps :)

  64. i m prepared adai today..came gud and tasted nice..yummy..

  65. Hi Raks, your godhumai adai looks yummy. I usually make Ragi adai this way but my version of godhumai adai is different. I will try out this recipe and let you know soon. Thanks for sharing this yummy recipe with us.


  66. should we need to give resting time for dough

  67. nice piece of information, I had come to know about your internet site from my friend vinay, delhi,i have read atleast 12 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new post, once again hats off to you! Thanx a ton once again, Regards, Semiya upma


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