2 tbsp rice (chawal) (chawal)
3 tbsp masoor dal (split red lentil) (split red lentil)
3 tbsp moong dal (split green gram) (split green gram)
1 tbsp urad dal (split black lentils) (split black lentils)
1 tsp fenugreek (methi) leaves (methi) seedsa pinch of asafoetida (hing) (hing)
2 green chillies , finely chopped
1/2 tsp grated ginger (adrak) (adrak)
2 tbsp finely chopped coriander (dhania) (dhania)
2 tsp oil
salt to taste
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.RECIPE SOURCE : Diabetic Snacks