Adai , Diabetic Adai Recipe
by Tarla Dalal
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Adai is a very popular snack in parts of South India, where it is served as Breakfast or as supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients.
In this diabetic-friendly variant, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable.
Diabetics can have two Adais for Breakfast , to meet their nutrient requirements.
- Combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well.
- Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture.
- Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle.
- Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides.
- Fold over to make a semi-circle.
- Repeat steps 4 to 7 to make 23 more adais. .
- Serve immediately.
Nutrient values per adai
|Energy|| 63 kcal|
|Protein|| 2.7 gm|
|Carbohydrates|| 9.9 gm|
|Fat|| 1.4 gm|
|Calcium|| 11.1 mg|
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