Take oil in a pressure cooker, add in bay leaf, cinnamon and fennel seeds. Saute it for 30 sec.
Add in onions, green chillies and saute till golden.
Add in ginger garlic paste and salt. Saute for a min.
Add in all spice powders and saute for 10 sec or so.
Add in all the veggies and saute for 5 mins or so till the raw smell leaves away.
Add in wheat rava and toss well in the masala.
Add in water and bring it to boil. Simmer and cover the cooker and cook it for 1 whistle. Turn off the heat and let the steam go all by itself.
Open the cooker and fluff it up. Add in coriander leaves and mix well.
Serve with raita.
Finely chop onion, cabbage and coriander leaves. Wash, peel the skin and grate carrot. Keep it aside. Peel and finely chop ginger.
Soak cracked wheat for 5 hours in 1 1/2 cups of water.
Wash and soak all the dals (tur dal (tuvaraparippu), chana dal (kadalaparippu), urad dal (uzunnu) together for 4 hours.
Grind the dal together with red chillies, cumin, ginger, asafoetida and salt needed. Remove it in a bowl and keep it aside. Grind soaked broken wheat just for a few seconds.
Mix broken wheat and dal batter together to get ada batter consistency.
The batter should neither be too thick nor thin. So you can adjust it by adding water accordingly. Add water only if necessary. No fermentation required..
Now add all the vegetables, curry leaves, coriander leaves to the batter and mix well. You can add even finely chopped capsicum, grated coconut, grated beetroot etc.
Heat a tawaand pour a big spoonfull of batter in the center of the tawa and spread it in a circle.
Make 3-4 holes in the adai using a spoon. Drizzle a tsp of oil around the adai and inside the holes.
Cook covered on medium heat. Once the corners start lifting up, flip it over to the other side, drizzle another 1/2 tsp of oil and cook until done.