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
For Serving
4 tbsp garlic tomato chutney
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.
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
For Serving
4 tbsp garlic tomato chutney
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.
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