Adai

Adai ( Diabetic Recipe )

Easy to make and best as a snack! this south Indian preparation traditionally calls for more amount of rice, however i made it with just 2 tablespoons rice and lots of dals so that you can enjoy it often without worrying about rising blood sugar levels!

Suggested Serving Size Per Person: 2 adais with 1 tbsp garlic tomato chutney

Ingredients

• 2 tbsp rice (chawal)
• 3 tbsp masoor dal (split red lentil)
• 3 tbsp green moong dal (split green gram)
• 1 tbsp urad dal (split black lentils)
• 1 tsp fenugreek (methi) seeds
•  a pinch of asafoetida (hing)
• 2 green chillies , finely chopped
• 1/2 tsp grated ginger (adrak)
• 2 tbsp finely chopped coriander (dhania)
• 2 tsp oil
•  salt to taste

Method 

1. Wash and soak the rice, dals and fenugreek seeds in water in separate vessels for 2 hours. Drain and keep aside.
2. Combine the rice, dals, fenugreek seeds and asafoetida along with enough water and blend in a mixer to a smooth paste.
3. Add the green chillies, ginger, coriander, salt and a little water if required and mix well.
4. Heat a non-stick pan and grease it lightly with oil.
5. Spread 2 tablespoons of the batter to form an adai of 100 mm (4") diameter.
6. Cook on both sides till golden brown using a little oil.
7. Repeat with the remaining batter to make 7 more adais.
8. Serve hot with garlic tomato chutney.