I think the basic tamil cookbook by Meenakshi ammal is very useful for people who are new to tamil cooking. I own one of those books which was given to me by a family friend when I got married. It contains most of the day to day cooking recipes from varieties of sambars, rasams, kootus and curries and then some varieties of dosas and other tiffin recipes. I used to refer this book when I did not know anything about tamil cooking and learned quite a lot from this book though her instructions and ingredient measurements are sometimes a bit difficult to follow. So according to my opinion,one has to modify the instructions and measurements to suit the present day’s cooking needs.
Wheat adais was one of the recipes which I found in her book couple of years ago. She has suggested that the whole wheat be broken to rava like consistency in a mill and used whenever required.But then I thought of using whole wheat flour or atta along with dals to make adais. It was a good idea because the adais turned up quite good and were tasty too. One can even try using broken wheat here. I would suggest to grind the commercially available broken wheat in a mixer to a rava like consistency in case the grain is too big and be soaked for an hour before mixing it to the lentils.