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Receipe 1 Ingredients 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) seeds a 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 For Serving 4 tbsp garlic tomato chutney Method Wash and soak the rice, dals and fenugreek seeds in water in r 2 hours. Drain and keep aside. Combine the rice, dals, fenugreek seeds and asafoetida along nd blend in a mixer to a smooth paste. Add the green chillies, ginger, coriander, salt and a little nd 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 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 SnacksBuy this cookbook

separate vessels fo with enough water a water if required a (4") diameter.