Adai ( Diabetic Recipe )
by Tarla Dalal
Added to 152 cookbooks
This recipe has been viewed 120385 times
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
- Wash and soak the rice, dals and fenugreek seeds in water in separate vessels for 2 hours. Drain and keep aside.
- Combine the rice, dals, fenugreek seeds and asafoetida along with enough water and blend in a mixer to a smooth paste.
- Add the green chillies, ginger, coriander, salt and a little water if required and mix well.
- Heat a non-stick pan and grease it lightly with oil.
- Spread 2 tablespoons of the batter to form an adai of 100 mm (4") diameter.
- Cook on both sides till golden brown using a little oil.
- Repeat with the remaining batter to make 7 more adais.
- Serve hot with garlic tomato chutney.
Nutrient values per serving
| 125 calories|| 6.2 gm|| 18.9 gm|| 2.8 gm|| 11.2 mg|| 0.4 mg|| 0.2 gm|
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