Adai

Adai is a protein-packed nutritious dish that is prepared by grinding together a combination of rice and different lentils. The batter is one that requires no fermentation and the adai can be prepared instantly as long as the rice and dals are soaked for sufficiently long enough (6-8 hours). I would recommend soaking the rice-dal mix for a minimum of two hours at least. The proportions of the dals and rice vary each time I make adai.

This is how I prepare it sometimes.

Ingredients:
½ cup raw rice
½ cup toor dal
½ cup urad dal
½ cup chana dal
4-5 red chillies
Asafoetida
A small piece of ginger
8-10 curry leaves
Salt to taste
Oil for making adai

Method:
Soak the rice and dals overnight (or for at least 2-4 hours) along with the red chillies. Drain most of the water off and grind together with the curry leaves and ginger to get a coarse thick batter. Add a pinch of asafoetida and salt to taste.

Heat a non-stick griddle or a cast-iron pan. Pour a ladleful of the batter in the center of the pan. Spread it out in a circular motion using the back of the ladle. Make the adai thick or thin depending on your preference. I like mine thin and crispy.

Drizzle some oil around the edges of the adai and also a little in the center. Cook till it turns golden brown on the bottom, then flip over and cook the other side.

Serve hot with avial or jaggery on the side. I had mine with some tomato chutney and jaggery.
This goes to Sunshinemom for FIC- Brown.

I just came across this event being hosted by Sangeeth and realized that adai is the perfect example of a diabetic friendly meal.

Lentils, which make up a major portion of this dish, are good for everybody, not just for people with diabetes. They’re rich in complex carbohydrates and protein, and high in dietary fiber, as a result of which they are digested slowly resulting in a steady and gradual rise in blood sugar levels (low glycemic index). This keeps one feeling fuller for longer. Lentils are also a rich natural source of B vitamins and minerals. Besides, its cholesterol-lowering properties helps reduce the risk of heart disease in diabetics. In short, it is a good idea for diabetics to have lentils in some form or the other with every meal.