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Adai Diabetic Recipe



  • Wash and soak the rice, dais and fenugreek seeds in water in separate vessels for 2 hours. Drain and keep aside.
  • Combine the rice, dais, 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.


  • 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)
  • 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